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

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 an 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

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

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

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