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


Fire-roasted Heirloom Tomato Soup
a delicious pureed soup with shaved english cheddar

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

Charcoal Grilled Gulf of Maine Calamari
over a spicy Asian slaw with a toasted peanut sauce

Arugula Salad
with shaved parmesan and a mustard seed dressing

Pumpkin-Shitake Risotto
with pancetta, chives, toasted pine nuts, apple chips,
parmigiano reggiano and fresh herbs

Scots Kale 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

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

Homemade Short Rib Ravioli
with green peas, wild mushrooms and truffle oil in a rich natural broth

Chicory, Endive and Empire Apple Salad
with mixed baby greens, toasted pistachios and a lemon vinaigrette

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


Char-Grilled Herb-Marinated Hangar Steak
with a gruyere, parmesan, cheddar and chive potato pie,
wilted baby spinach and a natural jus

Roasted Leg of Colorado Lamb
over lightly sautéed basmati rice with chopped spring greens, roasted
pearl onions and crumbled feta, drizzled with a fresh mint and rosemary jus

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

Traditional Shepherds Pie
with a savory minced beef and lamb filling topped with creamy mash and
shaved English cheddar with peas flamandé and a sweet relish

Oven Roasted Chicken Breast
with double-baked pan seared sweet potato,
sautéed green beans and a sundried cranberry herbed gravy

Honey Glazed Medallions of Pork
set over sliced baked potato with a sautéed red cabbage hash of currants,
toasted almonds and wild mushrooms with a dijon mustard reduction

Charcoal Grilled Alaskan Salmon
served over red beets and lightly curried couscous with
pan-seared asparagus and a citrus infused buerre blanc

Pan Roasted Polenta Dusted Atlantic Cod
over Jersey corn and sugar snap peas with a saffron 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

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

Char-Grilled Vegetable Filo Pie
layers of zucchinis, squash, carrot, onion, portobello and fresh herbs
baked in gouda infused béchamel over a roasted tomato and okra emulsion


Empire Apple, Meyer Lemon 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

Maple, Ginger and Pear Marmalade Ice Cream Sandwich
With toasted almonds, gingerbread 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