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


Roasted Fennel and Cauliflower Soup
a delicious pureed Spring vegetable soup

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

Charcoal Grilled Gulf of Maine Calamari
set over a warm plum tomato, baby leaf spinach and
roasted garlic salad with a calamata tapenade and herbed croutons

Arugula Salad
with shaved parmesan and a mustard seed dressing

Ramp, Spring Onion and Gruyere Risotto
with first corn, blood orange zest, pecorino, fresh herbs and truffle oil

Scots Kale, Drake Feta and Roasted Beet Salad
heirloom red and golden beets tossed in scots kale set over a roasted
sweet potato emulsion with an aged balsamic vinaigrette

Grass Fed Lamb Meatballs
served over soft polenta with a sweet onion relish
and a fire-roasted tomato and okra sauce

Steamed PEI Mussels
in a chablis, roasted tomato , citrus and calamata olive broth

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

Long Island Duck Confit Pie
a rich duck ragout wrapped in layers of crisp filo pastry set over a
savory spring green cabbage and a crushed grain mustard emulsion

Pan Seared Diver Scallops
served over roasted celery-root puree, with crispy prosciutto,
spring pea tendrils and a port wine reduction


Roasted Leg of Colorado Spring Lamb
served over lightly sautéed basmati rice with chopped spring greens,
caramelized cipolini onions and crumbled drake feta 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

Homemade Pappardelle Duck Pasta
wide pasta ribbons tossed in a rich duck-confit ragout with
heirloom tomato, baby artichokes, fresh herbs and shaved parmesan

Maple Roasted Pork Tenderloin
set over a white bean horseradish ragout with ramps, curly scots kale,
granny smith apple oil, fresh rosemary and an aged balsamic reduction

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 Pistachio Spiced Alaskan Salmon
served over a spaghetti squash, fennel, celeriac and oyster mushroom hash
with toasted pistachios, orient spice and a citrus infused buerre blanc

Pan Roasted Polenta Dusted Atlantic Cod
over crisp jersey corn, sugar snap peas and pea tenders
with a fresh tarragon butter sauce

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

Spring Vegetable Lasagne
Homemade layers of fresh pasta with baby eggplant, heirloom tomato, spinach,
spring greens, asparagus, portobello and fresh herbs baked in gouda infused béchamel
set over a roasted tomato and okra emulsion


Empire Apple and Poppyseed Bread Pudding
With tahitian vanilla ice cream and a ginger creme anglaise

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

Meyer Lemon and fresh Thyme Tart
With a roasted oat crust and a vanilla, thyme cream

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

Updated May 1st 2015