lunch

appetizers
Cured Meats and Aged Cheeses
Crépinette of Pork Shoulder with sautéed spinach				11.50
Steak Tartar quail egg and toasted baguette				11.50
Crispy Duck Necks with rosemary and garlic aioli				8
soup & salads
Field Greens with fresh goat cheese				6.50
Butter Lettuce with crispy bacon and buttermilk dressing			6.50	12.50
Cobb Salad with roasted chicken and blue cheese dressing				13.75
Watercress Soup with smoked trout				8.25
sandwiches
Tot Burger with roasted rosemary potatoes and house made pickles				11.50
Choice or bacon, Caramelized onions, cheddar, Blue or Goat Cheese				ea 1
Crab Cake on Toasted Brioche with watercress-coleslaw and potato chips				14.25
Open Faced Pork Sandwich with horseradish mayo, sauerkraut & fontina				10.75
Seared Lamb Tenderloin with red onion jam, celery root salad and walnuts				12.75
main courses
Fresh Linguini with crab meat, peas, lemon and lobster sauce				14.25
Frittata of the Day and field greens				11.50
Arctic Char with oyster mushrooms, roasted potatoes and ramps				14
sides
Brussel Sprouts with speck and fried shallots				4.75
Roasted Heirloom Beets				4.50
Housemade Garlic Potato Chips				3.25
Gratinéed Pizokel with caramelized onions and gruyère				5.25

dinner

appetizers
Butter Lettuce with crispy bacon and buttermilk dressing				9.75
House-cured Salmon with sour crème - mustard sauce and toasted brioche				12.50
Crispy Duck Necks with rosemary and garlic aioli				8.50
Seared Sweetbread with braised green lentils and bacon				12
Steak Tartar with quail egg and toasted baguette				11.50
Watercress Soup with smoked trout				9.25
Field Greens with tender herbs and shallot vinaigrette				9.50
New Zealand Green Lip Mussels steamed in a saffron-tomato broth				11.75
Crépinette of Pork Shoulder with sautéed spinach				11.50
main courses
Roasted Chicken with early spring vegetables in consommé				19.75
Salmon with brussels sprouts, fingerling potatoes, bacon and parsley sauce				20.50
Whole Herb Stuffed Striped Bass with roasted fennel and black olives				23.50
Duck Breast with roasted salsify, hedgehog mushrooms and ramps				25
Smoked and Roasted Pork Loin with butternut squash and roasted apples				21.75
Calves’ Liver with rösti, sage and caramelized onions				18.75
Lamb Saddle with potato galette, white asparagus and black trumpet mushrooms				25
Seared Skate with horseradish mashed potatoes and tarragon butter				19.50
sides
Gratinéed Pizokel with caramelized onions and gruyère				5.25
Rosti				4.75
Brussels Sprouts with speck and fried shallots				5.25
Roasted Heirloom Beets				4.75
Sautéed Spinach with toasted pine nuts				4.25

brunch

pastries
&Quot;la bergamote" Croissant				2.75
Almond Croissant				3.75
House Made Cinnamon-almond Sticky Bun				3.50
With Jam or Honey Add				.50
Daily Muffin				2.50
Danish				3
Brioche a Tete				3
Toasted Bagel with cream cheese				4.25
Apple "backoffe" with vanilla-whipped cream, thick cinnamon flavored baked pancake with roasted apples				10.50
Organic Granola with fresh fruits and yogurt				5.50
appetizers
Oyster on the Half Shell with tarragon mignonette
Cured Meats and Aged Cheese
Field Greens with herbs and goat cheese				8.50
Steak Tartar quail egg and toasted baguette				10.50
Butter Lettuce with crispy bacon and buttermilk dressing				8.50
Watercress Soup with smoked trout				9.25
eggs
Pasture- Raised and Organic
Four-minute Egg with toasted brioche				3.75
&Quot;bure rösti" swiss bacon-onion potato hash with housemade pork sausage, melted cheese and two fried eggs				13.75
Duck Confit Hash with poached eggs and sauce béarnaise				13.50
Greenmarket Omelet with goat cheese and herbs				13.25
Two Eggs Any Style with roasted potatoes and brioche				9.50
With bacon, Housemade Pork Sausage or Housemade Ham				2.50
Braised Tripe and Two Poached Eggs with toasted bread				9.75
meat & fish
Tot Burger with roasted potatoes and pickles				11.50
Choice of bacon, cheddar, Blue or Goat Cheese				ea 1
Crab Cake on Toasted Brioche with watercress-coleslaw and potato chips				14.25
Three-herring Plate with warm yukon gold potatoes, apple and onion				13.75
Open Faced Pork Roast Sandwich with horseradish mayo, sauerkraut and fontina				11.75
Cobb Salad with roasted chicken and blue cheese dressing				13.75
sides
Gratinéed Pizokel with caramelized onions and gruyère				5.25
Potato Rösti				4
Housemade Garlic Potato Chips				3.50
Double Smoked and Double Cut Bacon housemade pork sausage or housemade ham				3.50
coffees, teas, etc
La Colombe filtered regular "corsica"				3
Filtered Decaf "monte carlo"				3
Espresso				2.50
Cappuccino				3.50
Orange Juice or Grapefruit Juice				5
In Pursuit of Tea assam, india; wood dragon oolong, taiwan; buddha green, china; wild mint, armenia; lemon verbena, morocco				3.50
Hazelnut Biscotti				4

beers

draft
Reissdorf kölsch, germany				7
Lagunitas I.p.a california				7
Corsendonk brown ale, belgium				8
Sixpoint bengali tiger, brooklyn				7
hard cider
Dupont organic, normandy, france, 2006				12.50
Jk Scrumpy’s Organic michigan, 22oz				12
non-alcoholic
Einbecker Beer germany				6
Ginger Beer bermuda				4
Dandelion - Burdock Beer england				4
Rosemary - Grapefruit Fizz				4
Blackberry & Sage Soda				4
Pellegrino Limonata italy				4
Pellegrino San Bitter italy				3
bottle
Würzburger pilsner, germany				6.50
Quöllfrisch light lager, switzerland				6
Ayinger jahrhundert, lager, germany				6.50
Schneider wiesen edel-weisse, germany				8.50
Lagunitas censored copper ale, ca				6.50
Samuel Smith nut brown, england				7
Ipswich oatmeal stout, massachusetts				7
Wolaver’s india pale ale, vermont				7
Brasserie Des Franches-montagnes la meulle, switzerland				10
Cuvée Du 8ème switzerland				10
Chimay Blue grand cru, belgium				10.50
Sam Smith winter ale, england				8
Coopers Best Extra Stout australia				8
Hanssens gueuze, belgium				12