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Beef Tartare*

Aged Beef Teres Major steak minced with fresh shallots, herbs, red wine, spices and egg in a light dressing with depth of flavor, grilled breads, egg yolk

$18

Roasted Red Bell Pimento Cheese and House Bacon

Two artisan cheeses folded with roasted red bell peppers and a spiced aioli, spread on toasted grilled focaccia crostini, topped with house smoked bacon lardons

$12

Caramelized Cauliflower with Local Whipped Goat Cheese

Pan roasted cauliflower seasoned with fresh herbs and sea salt, served on grilled focaccia crostini, whipped goat cheese, pistachio pesto, candied nuts and local honey

$13

Taquito Creation

Indulge in today’s inspired creation

$13

Duck Confit Yukon Potato Poutine

Duck legs and thighs braised in duck fat and hand pulled, tossed with crispy Yukon gold roasted potatoes and Wisconsin cheddar cheese curds and finished with a bordelaise sauce

$15

Marinated Salmon Belly

Wild salmon belly marinated in olive oil, brown sugar and soy sauce, pan roasted and served over a creamy horseradish and Yukon gold puree, house pickled vegetables, unagi glaze

$14

Lobster “Rolls”

Northern Atlantic lobster meat handpicked and seasoned with a creamy lemon herb vinaigrette, folded with sweet peppers and shallot, served on grilled garlic focaccia bread crostini with caper berries and Peruvian sweet peppers

$22

Caramelized Brussels Sprouts and House Bacon

Thinly shredded brussels sautéed crispy with house bacon lardons, sweet onions, lemon zest and chile flakes, cooked crispy and finished with local goat cheese and an apple cider glaze

$12

Duck Confit and Lentils

Duck legs and thighs braised in duck fat then pan roasted crispy to order and served over a chilled roasted garlic and lemon lentil salad with an orange honey chile glaze and toasted almonds

$18

House Brined and Smoked Salmon Dip

Fresh salmon brined and smoked over cherry wood coals, folded with mascarpone cheese, herbs, shallots, lemon and caper berries served slightly warmed with grilled baguette slices

$15

Foie Gras Appetizer

Indulge in today’s inspired creation of goose foie gras (3oz), sourced from Hudson Valley’s Duck Farm and served over goose fat fried bread

$24

Granny Smith Apple and Arugula Salad

Peppery arugula tossed with granny smith apple matchsticks, imported feta cheese, roasted red bell peppers, and candied nuts, tossed in a roasted Fresno chile and local honey vinaigrette

$12

Baby Spinach, Fennel and Gorgonzola Salad

Baby spinach tossed with fresh cranberries, fennel frans, fingerling potatoes, toasted pumpkin seeds, pickled cauliflower and gorgonzola cheese in a roasted shallot and mint vinaigrette

$14

Roasted Butternut Caprese Salad

Pan roasted butternut squash medallions layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto, finished with virgin olive oil and balsamic vinegar glaze

$13

Burrata Salad Creation

The Chef and I has created for you a seasonal preparation paired with burrata cheese and local greens. ask about today’s inspired creation

$15

Thai Butternut Coconut Lobster Bisque

A rich lobster stock infused with roasted butternut squash, coconut milk, chilies and sherry, finished with Northern Atlantic lobster meat and a parmesan cheese focaccia baton

$15

Add on a protein to any of the above creations house cured bacon / braised chicken / smoked salmon / shrimp / beef*

$7

*these products are served undercooked or raw - consuming undercooked or raw meats or eggs may increase your risk of a foodborne illness.

5 Courses - $85

Accompanied Wine Pairing $45

7 Courses - $115

Accompanied Wine Pairing $60

No substitutions. Courses are subject to change.

Jumbo Sea Scallops

A half pound of fresh large sea scallops, pan roasted crispy and served over a basmati dirty rice with Peruvian sweet peppers, English peas, wild mushrooms and sweet onions with our house bacon over a Thai style coconut sauce

$32

Crispy Duck Breast

Farm raised duck breast rendered medium rare with a crispy skin, sliced over a spinach, fennel and sweet onion pan sauce with a root vegetable hash and gorgonzola cheese

$32

Wild Caught Fresh Fish

The Chef and I only sources the highest quality fish from Hawaii, The Pacific Northwest, Northern Antarctica and the Coastal eastern United States. Ask about today’s fresh catch and preparation

MKT

Farm Raised Elk Tenderloin

New Zealand farm raised elk tenderloin, seasoned simply with cracked pepper and sea salt, pan roasted and cooked medium rare, sliced over a blueberry rosemary red wine demi with caramelized sweet onions and a roasted root vegetable hash

$42

Smoked Beef Hanger Steak

Rolled in our house spice rub and cold smoked for two hours, pan seared and basted medium rare, sliced and finished over a wild mushroom duxelle sauce and topped with a duck confit butter, served with horseradish mashed potatoes

$32

Marinated Charred Tofu

With Lentils Extra firm tofu marinated in pasilla, guajillo and ancho chilies with garlic, pan roasted in olive oil and served over stewed roasted garlic and lemon lentils, finished with Peruvian peppers, arugula and shaved black truffles

$24

Veal Tenderloin

Veal tenderloin marinated in herbs and fresh garlic, pan roasted medium-rare then presented over a ragout of ground veal, cannellini beans, onions, peppers, tomatoes and herbs

$36

Braised Chicken and Squid Ink Pasta

Local handmade squid ink bucatini pasta and braised chicken thighs tossed together with caramelized fennel, country olives, Iberico aged hard chorizo and roasted red peppers, finished with cream and parmesan cheese

$25

Boneless Beef

Short Ribs Boneless all beef short ribs slow braised in beef stock, red wine, tomatoes, sweet onions, garlic and fresh herbs, served with a Korean style barbecue sauce and horseradish mashed Yukon potatoes

$36

*these products are served undercooked or raw - consuming undercooked or raw meats or eggs may increase your risk of a foodborne illness.

Butternut Squash Ice Cream

Roasted butternut squash folded into Tahitian vanilla ice cream. With a torched Bourbon and Black Pepper Marshmallow

$7

Goat Cheese and Chocolate Ice Cream

Creamy goat cheese ice cream infused with melted milk chocolate. With an amarena cherry

$7

Dark Chocolate Sorbet

dark amber cocoa powder blended with vanilla infused syrup

$7

Apple Cider Sorbet

Spiced apple cider blended with a red wine infused syrup. With a fresh apple slice

$7

Honey and Lavender Creme Brulee

A sweet honey custard lightly infused with lavender. Torched sugar

$12

Orange Almond Butter Cake

Roasted almond and butter cake with whipped cream, fresh basil, and candied orange peel

$12

Pear and Pistachio Frangipane Tart

Roasted pistachio frangipane in a shortbread crust with red wine poached pears, a spiced juniper berry caramel, and pistachio dust

$12

Dark Chocolate Bread Pudding

Warm dark chocolate chunk bread pudding with an Earl Grey creme anglaise, roasted pepitas, cranberry compote, and chocolate shavings

$12

Dessert Flight

Chef Liz’s dessert tasting of four mini creations

$20