SAMPLE MENU

Appetizers & Salads

Roasted Cauliflower Soup
Chives, Brioche Ginger-Kaffir Lime Oil  12

Salad of Little Gem Lettuce
Shaved Red Onions, Torn Baguette Croutons, Roasted Tomatoes, Bacon, Olives
Creamy Buttermilk Blue Cheese Dressing  13.50

Local Organic Spinach and Warm Duck Confit Salad
Roasted Walnuts, Chopped Egg, Mustard Vinaigrette  13.50

Warm Vermont Bijou Chèvre on Toasted Brioche
Roasted Red and Yellow Beets, Micro Greens, Roasted Hazelnuts,
Hazelnut Vinaigrette  13

Seared Maine Diver Scallop & Butter Poached Lobster
Fennel Salad, Carrot Coriander Sauce  17

Winter Vegetable Risotto
Truffle Oil, Parmigiano Reggiano, Watercress Salad  16

Glazed Veal Sweetbreads
Yellow Turnip Purée, Pickled Beets, Shimeji Mushrooms  18

Seared Medallion of Hudson Valley Foie Gras
Mushroom Ragout, Brussels Sprouts  18

Entrées

Soy Glazed Filet of Salmon
Sweet Chili Sauce, Avocado, Upland Cress, Sticky Rice, Miso Dressing  32

Pan Seared Brook Trout
Cauliflower, Yukon Gold Potatoes, Crimini Mushrooms, Brussels Sprouts
Hazelnut Brown Butter  30

Tofette Funghi
Mushrooms, Roasted Tomatoes, Rawson Brook Chevre, Caramelized Onions,
Watercress  28

Herb Crusted Rack of Colorado Lamb
Grilled Polenta, Greens, Root Vegetable Stew, Charred Eggplant Puree, Rosemary Jus  46

Slow Braised Lamb Shank
Creamy Polenta, Brussels Sprouts, Glazed Turnips, Natural Jus  30

Pan Roasted Breast of Normandy Duck
Sweet Potato Confit, Root Vegetables, Braised Radishes
Roasted Apple Purée  33

Herb Roasted Breast of Hudson Valley Chicken
Crispy Spaetzle, Mushrooms, Glazed Neeps, Roasted Cauliflower
Mushroom and Thyme Broth  29

Grilled Beef Tenderloin and Slow Braised Angus Shortrib
Smoked Potato Purée, Red and Yellow Beets, Baby Carrots, Brussels Leaves
Beef Jus  35

Peter Platt & Meredith Kennard, Proprietors