Wherever possible our dishes are prepared to order using the freshest, most sustainable, hand picked market-fresh produce, reflected by our small, constantly evolving seasonal menu.


Served Daily from 5pm


Spring Green Pea and Fresh Mint Soup
a delicious pureed soup with crumbled artisanal drake feta
served hot or chilled

Arugula Salad
with shaved parmesan and a mustard seed dressing

Jersey ‘first’ Corn, Gruyere and Spring Onion Risotto
with sun dried tomato, meyer lemon, chablis, shaved pecorino and fresh herbs

Calamari Marrakech
Sautéed Maine calamari with a light Arabian spiced chopped tomato sauce
with celery, fresh ginger, coriander, baby spinach and fresh herbs

Frisee Salad
with maytag blue cheese, roasted, caramelized bartlett pears,
toasted walnuts and a sherry-wine dressing

Chicory, Endive and Lady Apple Salad
with mixed baby greens, shaved fennel, toasted pistachios
and a zesty lemon vinaigrette

Grass Fed Lamb and herb Meatballs
served over soft polenta with a sweet onion relish
and a rustic tomato and okra sauce

Scots Kale and Spiced Roast Cauliflower Salad
with a roasted sweet potato, cherry tomato, savory roasted almonds
and an aged balsamic vinaigrette

Homemade Sweet Potato Ravioli
with mole-spiced papitas, fresh herbs and melted farmhouse butter

Pan Seared Diver Scallops
served over roasted celery-root with crispy prosciutto,
brussels sprout leaves and a port wine reduction

Homemade Pappardelle Duck Pasta
wide pasta ribbons tossed in a rich duck confit ragout
with heirloom tomato, fresh herbs and shaved parmigiano reggiano


Roasted Leg of Colorado Lamb
served with a crisp baked potato shell packed with a herbed carrot smash accompanied by
sautéed napa cabbage and caramelized cipolini onions with a fresh mint and rosemary jus

Oven Roasted Free-Range Chicken Breast
with pan seared truffle salted baby new potatoes,
sautéed green beans and a natural herbed roast gravy

Traditional Shepherds Pie
with a savory minced beef and lamb filling topped with creamy mashed potato and
shaved english cheddar with peas flamandé and a sweet relish

Slow Roasted Pork Shoulder
set over a carnaroli Spring green pea and wild mushroom risotto
with fresh herbs, truffle oil and shaved pecorino

3 Way Long Island Duck
seared duck breast, leg confit and duck wontons over a hash of quinoa,
cherry, dandelion and spring greens with a blood orange and tamarind sauce

Char-Grilled NY Angus Strip Steak
with a gruyere, parmesan, cheddar and chive potato pie,
wilted baby spinach and a natural jus

Homemade Fettuccine with Tiger Shrimp
with shallots, wild mushrooms, green peas, pancetta and
cherry tomato’s tossed in a rich chablis and maine lobster broth

Charcoal Grilled Alaskan Salmon Filet
set over lightly curried Israeli couscous, pan seared
spring asparagus and a citrus infused beurre blanc

Pan Roasted Polenta Dusted Atlantic Cod
over whipped celery root puree and sautéed broccoli rabe
with a port wine and cranberry emulsion

Seafood and Petit Pan Squash Chowder
packed with scottish salmon, lobster, calamari, shrimp, clams, mussels,
and cubed new potatoes in a herbed, fragrant broth

Char-Grilled Vegetabel Filo Pie
Thin layers of zucchini, eggplant, squash, carrot, onion, Portobello and fresh herbs
baked in a creamy gouda infused béchamel set over an heirloom tomato sauce


Empire Apple, Meyer Lemon and Poppyseed Bread Pudding
With tahitian vanilla ice cream and a spiced creme anglaise

Triple Chocolate Filo Pie
Served warm with homemade mint chocolate chip ice cream and hot chocolate

Maple and Gingerbread Ice Cream Sandwich
With a bartlett pear marmalade, toasted almonds,
and butterscotch sauce

Traditional Crème Brulee
With lavender essence

Whipped White Chocolate Mousse
With chocolate chips, almond cookies and a berry compote

Homemade Pistachio Ice Cream
With a warm milk chocolate sauce and toasted Pistachios

Trio of Homemade Fruit Sorbets
Ask your waitperson for the daily selection