Menu / Price List

Jumbo house-made meatball, with Big Mamou Farm beef, lamb & pork, stuffed with fresh mozzarella, house-made tomato & garlic fondue, served with garlic bruschetta (gf)

A rotating culinary showcase featuring the chef’s latest inspirations & seasonal creations. Each dish is crafted to highlight fresh ingredients, bold flavors, & innovative techniques  

Mole dusted burrata, on a bed of roasted honey-nut squash & apple butter, topped with toasted pepitas & pumpkin seed oil, house-made chili garlic oil, served with garlic bruschetta slices Mole dusted burrata, on a bed of roasted honey-nut squash & apple butter, topped with toasted pepitas & pumpkin seed oil, served with garlic bruschetta slices  

Seared & chilled sushi grade Ahi tuna, lemon caper emulsion, parmesan tuile, parsley & olive salad, preserved lemon, topped with prosciutto dust & toasted pistachios, served with spicy crispy garlic  

Pan seared Hudson Valley foie gras, on pain perdu, with concord grape gastrique, glazed black walnuts, served with tangled greens  (gf)

Artisan greens, tossed with house vinaigrette, topped with sweet peppers, grilled artichokes, pepperoncini, olives, feta cheese  

House baked baguette, served with a roasted garlic bulb & EVO (g/f) (v)

 Roasted local beef bone marrow, with a buttery texture, served with roasted red pepper chimichurri & garlic bruschetta  (g/f)

Chef’s selection of fresh local ingredients on artisan flatbread 

Colossal lump blue crab, sautéed garlic butter, nestled with angel hair pasta, in a mildly spicy tomato & garlic sauce, topped with basil chiffonade, served with garlic bruschetta  

Shredded duck confit adobo, corn tortillas, topped with house-made roja, crème, scallion & cilantro, served with rice & black beans (g/f)

Ground pork breast simmered with lime juice, fish sauce, red onion, carrots, ginger, lemon grass, mint, & cilantro, on mixed green, topped with cucumber 

Tomato curry chicken, basmati rice, topped with gremolata, crema & served with grilled naan (g/f)  

Pan-seared beef tenderloin medallions, basted in butter and finished with a rich Choron sauce, served with a crushed potato & local seasonal vegetable   (gf)

Pan roasted Akura salmon, perched on smoked salmon Rösti potato, seasonal vegetable & Norwegian Beurre blanc, topped with fresh pickled cucumber & dill  

Rich vanilla custard dusted with brown sugar then caramelized, garnished with fresh berries (g/f) (v)

Classic French dessert of Fromage frais & sweet cream, with a mirror of seasonal fruit coulis (g/f) (v)

Rich chocolate cake, with crème anglaise (g/f) (v)

Daily featured dessert (v)