appetizers

Chilled Green Asparagus and English Pea Soup with garlic cream and croutons				10
Mesclun with farmer's market vegetables and a fines herbes vinaigrette				11
Local Green asparagus, Baby Artichokes and Marinated Roasted Peppers with herb salad sumac-lemon-virgin olive oil dressing				13
Country Bread Tartine with sardines, green olive tapenade, baked plum tomatoes and baby arugula				12
Baby Beet and Rabbit Confit Salad with oakwood shiitake and baby greens, horseradish and green apple mustard dressing				13
Twice Baked Upside-down Cheese soufflé with parmesan cream sauce and white truffle oil				12
Seared Salmon with chilean carica, cucumber rémoulade and micro celery, wasabi-buttermilk dressing				13
Homemade Foie Gras Terrine with pickled pearl onions and toasted country bread				21

entrees

Soft Shell Crabs with oakwood shiitake, local ramps and sugar snap peas, sweet garlic sauce and ginger scallion dressing				28
Sautéed East Coast Halibut with fork crushed artichokes, white asparagus and chanterelles coral-lobster broth				31
Sautéed Red Snapper with english pea purée, morels, local ramps and oven
Dried Grape Tomatoes sorrel-cured lemon sauce				29
Traditional Bouillabaisse of Chilean Sea bass, mussels, Clams and Squid				29
Roasted Stuffed Farm Raised Chicken with garlic mashed potatoes and a wild mushroom jus				26
Braised Veal Cheeks with rosemary and orange creamy polenta, carrots, fava beans and cippolini				28
Roasted Squab with organic barley, blue foot mushrooms and caramelized red, endives, persian golden raisin-harissa-squab jus				36
Black Angus Beef Duo sautéed hanger steak with french fries, watercress salad and béarnaise sauce braised short ribs with carrot purée and washington rhubarb bordelaise sauce				36

side dishes

Haricots Verts with shallots				7
Wild Mushroom Fricassée				12
Garlic Mashed Potatoes				6
Sautéed Spinach				6
Homemade French Fries				6