Happy Hours: (Ask the bartender about our happy hour specials)
Mon-Thurs 4pm-8pm
Friday and Saturday 10pm-Midnight

Menu is subject to change.

GF represents gluten free items, V represents vegetarian items

Small Appetizers

English Pea Soup
Sugar Snap Peas, Aged Balsamic Vinegar $8 (gf, v)

Pork Spittini
Grilled Onion, Sauce Arjar $8

Lobster D'oeuf
Maple, Vanilla $21

Foie Gras
Served with a Tart $15

Oysters Rockefeller
Arugala, Bread crumbs, Pernod $4 each

**Oysters  on the half shell (gf)
Horseradish & Lemon Mignonette $3.50 each

**Beef Carpaccio
Red Pepper, Kalamata, Pickled Onion, Caper, Chopped Egg $15

Terrine Selection of the day
Varying Accompaniments $8 per

Chicken Liver Mousse (gf)
Varying Accompaniments $7 per

Merguez Sausage (gf)
Served with Tzatziki $8

**Scallops (gf)
Cucumber, Halloumi, Mint, Cilantro - $16

House Made Burrata Cheese (gf,v)
Peppers, Meat, Buttered Radish (We only make 6 per day) - $16

Braised Bacon
Ramps, Peanuts, Apple - $10

Selection of featured cheeses (v)
Choose 3 or 5 / $6 per oz ... We recommend 1 oz per cheese per person

Salads

Baby Greens Salad (gf, v)
Feta, Kalamata Olives, Cucumbers, Red Wine Vinaigrette $10

Spinach Salad (gf, v)
Toasted Hazelnut, Bacon, Avocado, Hazelnut Orange Vinaigrette $10

Lobster Salad (gf)
Avocado, Grapefruit, Tarragon, Orange Creme $20

Entrees

Choice of Steak: 6 oz. Filet Mignon/16 oz. Ribeye Delmonico/10 oz. Hanger Steak
Served with either: Asparagus with Horseradish Sauce
or: New Potatoes with Smokey Bleu Cheese Sauce

**Fresh fish selection
Served with either: Pineapple Red Pepper Salsa and Root Spinach
or: Mushroom Brodo with Basil Pesto

Scallion Ravioli (v)
Grilled Scallion, Mushrooms, Beurre Blanc $28

Braised Lamb (v)
Merguez Sausage, Tzatziki, Pea Pasta, Lamb Marrow $32

Mussels (gf)
Capers, Sundried Tomato, Preserved Lemon, Garlic & Shallot, Butter $15

Sides

Root Spinach- White Balsamic, Crushed Red Pepper $8 (gf,v)
Robuchon Potatoes- Lots of butter $8 (gf, v)
Wild Mushrooms- Varying Seasonal Blend $8(gf,v)
Grilled asparagus- Citronette $8 (gf, v)

Executive Chef - Richard Bennett
Sous Chef - Andrew Dolph

All items are subject to availability

At our discretion, an up-charge of up to $5 will be added for substitutions

**These items are served raw,or may contain raw or undercooked
ingredients. Consuming raw or undercooked ingredients may increase the risk of food-born illness.