Note
that our menus list ingredients, not items. Our menus also change,
sometimes subtly with slightly different preparations and always seasonally
with the freshest products available. These fresh products include
meats, poultry, fish, vegetables, greens, herbs, dairy, fruits and
condiments each with unique flavors, textures and appearances. With
a passion for food, our Kitchen Team has the joy of matching and pairing
these diverse qualities and characteristics in creating signature
dishes, pleasing to the palate as well as the eye. We love what we
do.
Steven J. Oakley
Chef Proprietor |
DINNER |
Shrimp Corndog bistro honey mustard 1.75 each
Bacon Wrapped Apricots tequila soaked apricots, hickory smoked bacon, jalapeño kumquat honey glaze 6.75/6 pieces
Deviled Eggs wild ramp kim chee, house-made copa,
smoked paprika 5.00 /3 pieces
Crispy Oyster Sliders spicy thai aioli, fugi apples, picked red cabbage 3.75/each
Red Pepper Hummus crab truffles, artichoke spinach parfait, toasted pita bread 10.75
Fall “Pizza” roasted pumpkin, caramelized shallots, brussel sprouts, sage fennel pesto, house made ricotta 11.75
Suckling Pig apple sauce, bacon granola, mango gelée, buttered spinach, arugula salad 12.75
Sea Scallops parmesan pudding, melted leeks, crispy prosciutto, tomato relish, brown butter 13.75
Lobster Waffle basil roasted garlic waffle, lobster, zucchini sauté, mustard cream, crispy leeks 13.75
Creole Gnocchi house made porchetta & crawfish étoufée, bayou spice, mozzarella tomato fondue 12.75
Butchers Board selection of house-made charcuterie, foie gras honey mousse, pickled vegetables 13.75
Chicken “Coq au Vin” burgundy mushrooms, pearl onions, carrot purée, pomme purée, pork belly, dried onion, chicken jus 24.75
Stanley’s Meatloaf chile jam, whipped potato purée, broccoli, vermont white cheddar cheese 22.75
Salmon Medallions shrimp beignets, white bean purée,
roasted red peppers, melted bok choy, asian bbq glaze,
ginger crème fraiche 25.75
Beef Short Ribs olive oil potato purée, blue cheese hushpuppies, horseradish mousse, red wine tomato glaze, spinach, crispy leeks 29.75
Pork Tenderloin spice rubbed, sweet potato grits,
apple tapenade, toasted hazelnuts, roasted turnips,
cider mustard glaze 25.75
Duck & Duck duck leg carnitas, lentil purée, scallion pizzelle,
pistachio pesto, apricot-orange marmalade, smoked yogurt 29.75
Fettuccini crushed tomato sauce, roasted garlic ricotta cheese, pancetta 18.75
add chicken artichoke meatballs 5.75
Tilapia red pepper mascarpone risotto, tuscan kale, pine nuts, artichoke rémoulade 24.75
Trout parmesan polenta, braised shiitake mushrooms,
caper almond relish, apple slaw, shrimp nage 25.75
Fall Vegetables ratatouille vegetable lasagna,
quinoa cabbage roll, potato cheddar cake, eggplant parmesan 20.75
Butternut Squash Maple apple squash relish, chives, chipotle spiced whipped cream 6.75
French Onion caramelized onions, thyme, white cheddar “grilled cheese” 6.75
Bistro Soup of the Day seasonal ingredients 6.75
Baby Iceberg olives, capers, tomato, egg caviar,
gorgonzola cheese “molten” crouton, mustard buttermilk dressing 9.75
Seven Greens pecans, cucumber, pears, potato hay, cranberries, goat cheese ricotta, sherry butternut squash vinaigrette 9.75
Fall Harvest red & yellow beets, endive, pumpkin, arugula pesto, brioche croutons, peppered goat cheese cream 9.75
“Toad in a Hole” brioche, egg, asparagus, prosciutto, roasted peppers, pickled grapes, artichokes, brie, truffle vinaigrette 11.75
glazed fall vegetables thyme, maple, roasted garlic 6.00
mashed potato purée white truffle oil 6.00
asparagus lemon hollandaise 6.00
creamed spinach leeks 6.00
mac-n-goat cheese pesto 6.00
fried brussel sprouts bacon honey butter 6.00
Menu is subject to change
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