To Start

• Seared Foie Gras And Poached Lady Apple
  minus 8 ice wine vinegar, blistered grapes

• Butter Clam Chowder
  coastal “butter clams”, yukon potatoes, rendered pork, sweet cream

• Maple Laquered Quail Wrapped In Juniper Bacon
  filled with a mission fig compote, charred thyme essence

• Traditional Smoked Salmon
  capers and red onions, fresh lemon

• La Bourride
  native seafood in a spicy stew, roasted pepper and garlic mayonnaises

Salad

• A Bouquet Of Artisan Greens And Grilled Halloumi Cheese
  pomegranates, apple champagne vinaigrette, local neycomb

• Baby Iceberg Salad With A Shropshire Blue Dressing
  grilled bermuda onions, tomatos, roasted beets, crisp radishes

• Frisée Aux Lardons
  wilted frisée and mizuna lettuces, cobb bacon “nellie’s cage free” soft poached egg, warm red wine dijon vinaigrette

• A Chiffonade Of Spinach With Black Olives
  baby bell pepper, feta, crumbled pine nuts, caperberry vinaigrette

Entrèe

• Filet Mignon Au Champignon
  pineland farms natural beef, grilled with cloves and bay foraged mushrooms, sweet onion and marble potato ragout

• Moulard Duck Magret With Muddled Green Peppercorns And Black Salt
  truffled polenta, aromatic root vegetables, natural jus

• “lazy Lobster” And Asparagus
  shelled maine lobster poached slowly in a chardonnay butter fondue topped with pastry

• This Evening’s Featured Fish
  seasonal “best catch,” prepared simply

• “free Bird” Coq Au Vin
  organic chicken braised in burgundy wine button mushrooms, pearl onions, israeli couscous, pickled cauliflower

• Calf’s Liver Lyonnaise And Red Wine Butter
  sweet potatoes, pancetta, caramelized onions, chopped rabe

• Crispy Braised Pork Shank And Okinawa Potato Ravioli
  gremolata, shaved pear and fennel

• Oven Roasted Squash Filled With A Wild Rice And Carnaroli Risotto
  cranberries, candied kumquats, chestnuts, toasted pumpkin seeds