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.

DINNER MENU

Served Daily from 5pm

Appetizers

Chilled Spring Green Pea and Fresh Mint Soup
a refreshing pureed soup with crumbled drake feta
$9

Frisee Salad
with maytag blue cheese, roasted, caramelized bartlett pears,
toasted walnuts and a sherry-wine dressing
$11

Sautéed Calamari, Octopus and Tiger Shrimp Bagna Cauda
with garlic sausage, celery, tuscan white beans and a
‘hot bath’ sauce of anchovy, virgin oil, butter and spice
$14

Arugula Salad
with shaved parmesan and a mustard seed dressing
$11

Salmon Rillettes
2 plump salmon cakes set over a shaved fennel, arugula and
endive salad with a creamy lemon vinaigrette
$14

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
$12

Grass Fed Lamb Meatballs
served over soft polenta with a sweet onion relish
and a fire-roasted tomato and okra sauce
$12

Steamed PEI Mussels
in a chablis, roasted tomato , citrus and calamata olive broth
$14

Homemade Goat Cheese Ravioli
with fire-roasted heirloom red beets, toasted asian walnuts and fresh herbs
$14

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
$14

Pan Seared Diver Scallops
served over roasted celery-root puree, with crispy prosciutto,
spring pea tendrils and a port wine reduction
$17

Entrees

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
$25

Oven Roasted Free-Range Chicken Breast
with pan seared truffle salted baby new potatoes,
sautéed green beans and a natural herbed roast gravy
$24

Homemade Pappardelle Duck Pasta
wide pasta ribbons tossed in a rich duck-confit ragout with
heirloom tomato, baby artichokes, fresh herbs and shaved parmesan
$24

Maple Roasted Pork Tenderloin
set over a white bean horseradish ragout with spring greens, leeks,
granny smith apple oil, fresh rosemary and an aged balsamic reduction
$25

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
$28

Char-Grilled NY Angus Strip Steak
with a gruyere, parmesan, cheddar and chive potato pie,
wilted baby spinach and a natural jus
$32

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
$24

Charcoal Grilled Alaskan Salmon
set over fire-roasted red beets, steamed wild and jasmine rice,
grilled spring raba and a blood orange buerre blanc
$26

Pan Roasted Polenta Dusted Atlantic Cod
over crisp jersey corn, sugar snap peas and pea tenders
with a fresh tarragon butter sauce
$27

Seafood and Petit Pan Squash Chowder
packed with scottish salmon, lobster, calamari, shrimp, clams, mussels,
and cubed new potatoes in a herbed, fragrant broth
$29

Jersey Corn, Spring Onion and Gruyere Risotto
with sun dried tomato, fennel, blood orange zest,
shaved pecorino, fresh herbs and truffle oil
$23

DESSERTS

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