Goat Cheese Ravioli with Tomato, Basil with (or without) Pancetta 14.
Truffled Omelet Souffle with Sauce Mousseline 17.
HOUSE CURED & SMOKED
Salmon Gravlax with Chickpea Pancake,Creme Fraiche, Caviar & Mustard Oil 16.
House Smoked Sturgeon with Frisée, Lardons, & Poached Egg 17.
Charred Lamb "Carpaccio" with Feta Cheese, Roasted Red Pepper, Kalamata Olives & Breadsticks 15.
House Smoked Duck Breast served with Crispy Egg, Bitter Greens & Parmesan 16.
Endive & Roquefort in a Creamy Mustard Vinaigrette 13.
Mixed Seasonal Greens with
Herbed Red Wine-Parmesan Vinaigrette 12.
Tomato Mozzarella Salad with Apple Wood Smoked Bacon, & Basil in a White Balsamic Vinaigrette 12.
Roasted Marinated Beets with Upland Cress, Spiced Walnuts & Chevre Puree 13.
Eden Brook Trout Filet served with Fingerling Potatoes, Leeks & Lemon-Mustard Butter & Trout Roe 31.
Porcini Crusted Halibut with White Bean Puree, Shaved Trumpet Royal Mushrooms & Black Truffle Vinaigrette 34.
Pan Seared Scallops in Gazpacho served with Golden Grape Tomatoes, Roasted Red Peppers & Cucumbers 33.
Pan Seared Sea Bass served with Cous Cous, Green Olives, Lemon Confit & Fumet 32.
Cavatelli served with Spring Mushrooms & Pickled Asparagus in a Lightly Buttered Mushroom Broth 28.
Braised Beef Short Rib (Optional) 34.
Tagliatelle with Braised Rabbit served with Roasted Pearl Onions, Sweet Peas & Sicilian Olive Seasoned Bread Crumbs 29.
Grilled Free Range Chicken with Mashed Potatoes & Roast Garlic Jus 29.
Crispy Duck Breast with Preserved Duck, Pine Nut Stuffing and a Grilled Spring Onion Honeyed Duck Jus 34.
Stewed Honeycomb Tripe with Red Wine, Pancetta & Onions 27.
Grilled Hanger Steak served with Red Bliss Potato Salad, Sauteed Bok Choy & Tarragon Mousseline 33.
Grilled Salmon 25.
Free Range Chicken 25.
Double Cut Pork Chop 29.
Prime Cut Steak m/p
Rack Of Lamb 37.
Sautéed Spinach 9.
Creamed Spinach 10.
Mashed Potatoes 9.
Sauteed Broccoli Rabe 10.
Chef / Owner: Thomas Valenti
20% discretionary gratuity will be added to parties of 6 or more.