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Dinner Menu

9/28/17

appetizer

soup  10

wellington paté | fruit compote, cranberry crostini  13

beet salad | whipped feta, spiced pecan, watercress  10

fried brussel sprouts | cauliflower purée, crispy chicken skin  12

tempura shrimp | chipotle aioli, salsa verde, burnt orange crema  14

beef cheek | tuscan kale, chili, radish, dukkah  15

cured wild halibut | citrus, arugula, szechuan peppercorn  15

main course

spaghetti alla chitarra | wild mushrooms, sous vide egg, truffle oil  26

pappardelle | braised hen ragu, gremolata, parmesan  26

pork shoulder | market squash, stone fruit agrodolce  28

chicken breast | mash, roasted fall vegetables, pan gravy  30

wild salmon | spinach, lentils, smoked aioli  30

ribeye | fat chips, market salad, red wine sauce  40

dessert

vegan chocolate cake
banana cremeux, whipped coconut  12

suggested pairing: vidal ice wine, henry of pelham 16

sticky toffee pudding
fresh cream, hazelnut praline  12

suggested pairing: lustau east india solera sherry 14

white chocolate semifreddo
local raspberries, pistachio crumb  10

suggested pairing: 13 below zero riesling, 13th street winery 10

strawberry shortcake
pink peppercorn tuile, basil, creme fraiche  12

suggested pairing: taylor fladgate 10 yr tawny 10

wellington cheese plate
maple sweetened nuts, fruit compote  16

suggested pairing: taylor fladgate 20 year tawny 18

daily selection of ice creams and sorbets
5 / scoop

we are proud to make all desserts in house, each and every day.