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APPETIZERS

 

SALMON GRAVLAX with CHICKPEA PANCAKE

crème fraiche, caviar, mustard oil 14.

 

 

SMOKED TROUT

frisée, lardons, poached egg 12.

 

 

CRISPY SNAILS

lemon risotto with fall mushrooms 14.

 

 

MUSSEL & ARTICHOKE SALAD

escarole & light Dijon aioil 12.

 

 

SOUP DU JOUR

using seasonal local products 10.

 

 

GRASS FED STEAK TARTARE

grain mustard, red onion,

caper berries & gaufrettes 16.

 

 

 

ENDIVE & ROQUEFORT

creamy mustard vinaigrette 12.

 

MIXED SEASONAL GREENS

herbed red wine parmesan vinaigrette 11.

 

ROASTED MARINATED BEETS

upland cress, spiced walnuts &

chevre purée 10.

 

 

 

 

 

 



Dinner Menu
Ouest Dinner Menu Ouest Brunch Menu Dessert MenuOuest Wine List

 

ENTREES

 

POACHED EAST COAST HALIBUT

grilled escarole, crispy shiitake mushrooms

& herbed bouillon 32.

 

 

GRILLED MAPLE GLAZED BERKSHIRE PORK CHOP

double cut, chive spaetzle & wilted chard 31.

 

 

LOCAL SEARED SCALLOPS

cauliflower purée, pea tendrils,

preserved truffle vinaigrette 34.

 

 

WHOLE ROASTED EDENBROOK TROUT

sauteed sweet onion & American

hackleback caviar 30.

 

 

MOROCCAN SPICED SALMON

cucumber purée, pea tendrils, preserved truffle vinaigrette 34.

 

 

TRUFFLED RICOTTA RAVIOLO

brown butter, pickled red onions & parsley 26.

 

 

PAN ROASTED BONELESS

GREEN CIRCLE FARMS CHICKEN

mushroom barley, leafy greens &

sherry garlic jus 29.

 

 

ROASTED STUFFED QUAIL

french lentils, savoy cabbage,

white balsamic vinaigrette 33.

 

 

GRILLED HANGER STEAK

soft polenta, garlic crema, red wine sauce 35.

 

 

GRILLED FILET MIGNON

bone marrow & Dijon custard

with frizzled onions 44.

 

 

all entree items available simply grilled

selecion of sides 7.

 

 

 

Chef / Owner: Thomas Valenti

Chef de Cuisine: Michael DallaVerde

 

20% discretionary gratuity will be added to

  parties of 6 or more.

 

 

 



 
 
 

 

 

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