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appetizers

Carrot parsnip soup				9
Galia Melon with prosciutto san daniele and fig dressing				12
Duck Rillettes with toast, cornichions and mixed green salad				11
Warm Goat Cheese Flan with grilled baby leeks				14
Fried Duck Egg with wild mushrooms and berkshire pork bacon				12
Grilled U-10 Scallop with celery root remoulade				12
Roasted Red & Gold Beets on Arugula with gorgonzola & poppy seed dressing				11
Mixed Organic Green Salad with balsamic vinaigrette				9
Pickled Herring with sour cream on a bed of mixed greens				10

mains

Grilled Black Angus Ribeye "jarnac" with arugula, fried organic egg & sottocenere				32
Pan Roasted Filet of Wild Striped Bass on Wild Mushrooms				26
Roasted Baby Chicken with walnut butter				25
Beef Bourguignon with fresh made ricotta dumplings				25
Cassoulet pork cheeks, duck confit, sausage, great northern beans in tomato & garlic				26
Roasted Confit of Duck Leg with yukon gold potatoes				25
Poached Cod and Taylor Bay Scallops in a Saffron Sauce				27
Roast Pork Belly with braised savoy cabbage and calvados glaze				25
Grilled Artic Char on Baby Arugula with cherry tomato salad				23
Grilled Breast of Chicken with caramelized and crispy onions on creamy polenta				23

sides

Braised Savoy Cabbage and Onions				6
Roasted Yukon Gold Potatoes with shallots				6
Braised Kale				6
Garlic Mashed Potatoes				6
Polenta				6
Caramelized Brussel Sprouts				6

sides are to be added to main courses only

prix fixe $36

Mixed Organic Green Salad or Carrot - Parsnip Soup
Grilled Artic Char or Grilled Breast of Chicken
Bread and Butter Pudding with crème anglaise

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