old world flavors, modern interpretation
STARTERS
Salmon Croquettes – fennel slaw, spring greens 10
Salmon cake, potato, spring greens, slaw with fresh lemon
Charcuterie –current dairy, proteins and accompaniments 12*
Caesar – baby gem, smelt, parmesan 10
Caesar dressing, topped with small filets of fried smelt, croutons and parmesan
Spitiki – feta, tomato, olive, cucumber, preserved lemon 11*
Classic Greek salad with bold flavors and modern presentation
Spring salad – blackberry, heart of palm, shallots 11*
Spring greens, shaved heart of palm, pumpkin seeds and house made croutons with blackberry vinaigrette
Crispy egg – asparagus, pecorino, walnut vinaigrette 10
Lightly breaded whole egg with runny yolk providing accent to the shaved asparagus salad with walnut vinaigrette
Roasted Chicken Soup – root vegetables 8
House made stock with carrots, parsnips and celery
Butternut Squash Soup – leeks, balsamic, chive 9*
Velvety butternut soup with a drizzle of balsamic
Pomme Frites – parmesan and smoked salt 8*
Fancy cut French fries with smoked salt and parmesan
Fried Fromage – bite sized cheese with special seasoning 8*
Served with spicy aioli and smoked ketchup
Roasted cauliflower – whiskey cheese sauce 9*
Caste iron filled with cauliflower dressed with whiskey cheese
Bread Service- artisan selection, infused oil, whipped butter 5*
ENTREES
Wild mushroom pasta- sherry cream, seasonal mushrooms 19
Trotelle pasta, seasonal mushrooms and light sherry cream sauce
Coq Au Vin– braised root vegetables, red wine, wild mushrooms 18
Deboned chicken thighs stuffed with mushrooms and braised in red wine and root vegetables
Pulled Pork San-viche – carrot slaw, whiskey cheese, pomme frites 13
Slow braised pulled pork on a crispy baguette, topped with shredded vegetable slaw and cheese sauce
Salmon – butternut, pea, asparagus, capers 21
Salmon filet on a bed of asparagus, pea veloute and butternut sauce topped with citrus greens and garnished with fried capers
Scallops – Ravioli, lemon beurre blanc, peas- mkt price*
Multiple sauces accompany 3 scallops and house made ravioli
Filet Mignon – potato, cognac, brussel sprouts 25
House cut beef tenderloin (6oz) with smashed potatoes, brussel sprouts, cognac sauce, compound bone marrow butter and gremolata
Royale – house ground burger, gruyere, savory tomato relish, pomme frites 14
Beef and Veal gets ground with sweated vegetables, topped with gruyere cheese and savory tomato relish
Lamb– asparagus, cous cous, lingonberry, potato 24
Rack of lamb- cous cous, seasoned potato, balsamic glaze, garnished with lingonberries and buckthorn
*Can be prepared vegetarian
-We provide local and sustainable when available-