APPETIZERS
Goat Cheese Ravioli with Tomato, Basil with (or without) Pancetta 14.
Truffled Omelet Souffle with Sauce Mousseline 17.
Warm Barley & Kale Salad with Mushrooms, Bacon & Feta Cheese 15.
Escargots in Pastry with Bacon, Garlic, Potato & Parsley 16.
Chilled Spanish Octopus with Macerated Red Cabbage, Fried Shallot, Crispy Rosemary & Tonnato Sauce 15.
Oyster "Pan Roast" with Roast Tomato, Chive, Potato & Seasonal Mushrooms 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 Brest with Crispy Egg &
Bitter Greens 15.
SALADS
Endive & Roquefort in a Creamy Mustard Vinaigrette 13
Mixed Seasonal Greens with
Herbed Red Wine-Parmesan Vinaigrette 11.
Roasted Marinated Beets with Upland Cress, Spiced Walnuts & Chevre Puree 13.
ENTREES
FISH
New England Style Monkfish and Lobster Stew with Leeks, Bacon, Potato, Oysters & Cockles 34.
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
MEAT
Grilled Free Range Chicken with Mashed Potatoes & Roast Garlic Jus 28.
Tagliatelle Served with Braised Veal Breast & Ricotta Salata 29.
Crispy Duck Breast with Preserved Duck, Pine Nut Stuffing and a Grilled Spring Onion Honeyed Duck Jus 34.
Roasted Squab with Wild-Chive Risotto & Sweet Chive Bud 35.
Stewed Honeycomb Tripe with Red Wine, Pancetta & Onions 27.
Bacon Wrapped Pork Tenderloin with Braised Pork Belly & Sauce "Soubbise" 32.
Medallions of lamb & Braised "Roulade" with Chick Pea Puree, Tomato, Black Olive & Coriander 38.
House Made Potato Gnocchi with Braised Short Rib, Braised Vegetables & Herbed Ricotta 33.
Grilled Hanger Steak with Fingerling Potatoes, Goat cheese Crema, Sauteed Cress & a Red Wine Shallot Sauce 31.
Simply Grilled
Grilled Salmon 25.
Free Range Chicken 24.
Double Cut Pork Chop 29.
14oz. Strip Steak 36.
Rack Of Lamb 36.
Sides
Sautéed Spinach 9.
Creamed Spinach 10.
Braised Savoy Cabbage 8.
Haricots Vert 9.
Polenta 8.
Mashed Potatoes 9.
Sauteed Swiss Chard 9.
Chef / Owner: Thomas Valenti
20% discretionary gratuity will be added to parties of 6 or more.
