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starters

Duck and Chicken Liver Toasts crispy shallots				9
Oyster Chowder				9
J.w. Pancakes buckwheat blini with smoked salmon, crème fraiche & american caviar				15
White Bean Soup pesto & grilled bread				8
Escarole and Anchovy Salad boquerón's escarole, pickled onions and sherry vinaigrette				8
Sausage and Oysters country-style pork sausage, three raw oysters & grilled bread				12
Grilled Polenta mushrooms & mascarpone				10
Warm Squid and Escarole Salad				10

mains

Cod, Egg and Caviar hot-smoked cod with poached egg & american white sturgeon caviar				24
Pan-roasted Chicken stuffed with prosciutto, mascarpone, lemon and thyme, served with sautéed greens				19
Burger & Fries vermont white cheddar and red onion				12
Skirt Steak fries & salsa verde				24
Lamb Mixed Grill leg of lamb, rib chop & merguez sausage with babaganouj, mint, chilies & garlic				25
Roast Quail pork sausage, chestnuts, & concord grapes				25
5-Peppercorn Pork Shoulder creamy polenta				18
Fried Shrimp watercress salad & spicy rouille				25
Grilled Brook Trout maitre d' hotel butter & fries				21

sides

Latkes homemade applesauce & sour cream				6
Sautéed Greens garlic & olive oil				6
Ukrainian "lazy pierogies" crispy sage & brown butter				8
Mac and Cheese				8
Brussels Sprouts "grand mere" bacon & brown butter				8
Fries and Aioli				6
dessert
Homemade Apple Pie caramel ice cream				7
Cheese Plate artisinal farmstead cheeses served with date and almond cake and seasonal fruit				11
Homemade Ice Creams				6
Hot Fudge Sundae				7
Goat Cheese Cheesecake with thyme infused honey and marcona almonds				8
Lemon Meringue Tart with raspberry coulis and mascarpone				6
Homemade Chocolate Pudding				6

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