appetizers

Spring Onion Broth wild ramp and gruyère dumplings				9
Crispy Pork Belly Confit golden raisin-olive purée, beluga lentil salad and pickled mirepoix				12
House Smoked Rainbow Trout marinated beets, horseradish cream and dill				10
House Made Angel Hair Pasta wild ramps, butter sauce, black pepper and parmesan				14
House Made Pork Sausage warm fingerling potato and radish salad with spring onion mustard				12
Bitter Green Salad grapefruit, hazelnuts and oil cured olives				10
Oysters on the Half Shell daily selection with cocktail sauce and mignonette				3 each
Savoy Charcuterie Plate selection of house cured meats with market pickles and whole grain mustard				16

entrées

Pan Roasted Arctic Char sugar snap peas, tokyo turnips and whole grain mustard butter				29
Olive Oil Poached Halibut oregon morels, cipollini onions, fava beans and green garlic cream				30
Salt Crust Baked Duck baby bok choy, caramelized kohlrabi and rhubarb "mostarda"				29
Roasted Free Range Chicken asparagus, grilled leeks, baby carrots and preserved lemon				27
Vermont Suckling Pig Roulade english pea and fregola "risotto", bacon onion marmalade and chili oil				30
Hudson Valley Rabbit Ballotine fiddlehead ferns, trumpet royal mushrooms, fingerlings and black olive salt				32

side orders

Buttered English Peas guanciale
Sautéed Greens garlic, chili and lemon
Grilled Asparagus smoked sea salt