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Restaurant Menu

DINNER MENUKabocha Squash Bisque with Truffle Oil     7

Frisee Salad with Haricots Verts, Lightly Fried Egg and Truffle Vinaigrette     13.5

Baby Red Oak Lettuces with Chive Oil and Pecorino Toscano     10

Tender Bibb Greens with Fines Herbes, Toasted Hazelnuts and Shallot Vinaigrette     9

Red Snapper Tartare with Fresh Grated Horseradish and Pickled Plum     14

Chicken Liver Pate with Caramelized Onions, Sage and Thyme     8

Moules Frites in White Wine-Shallot Broth     14

Country Pork and Duck Terrine with Parsley Salad and Pickled Fennel     12

Warm Radicchio and Romaine Hearts in Parsley-Anchovy Dressing     10      

Crispy Veal Sweetbreads with Fried Wild Capers and Japanese Turnips     12

Roasted Niman Ranch Bone Marrow with Herb Salad and Lemon Oil     9.5   

Sauteed Calves Liver with Pickled Shallots and Blood Orange Reduction     10

Beef Carpaccio with Herb Salad, Quail Eggs and Caper Vinaigrette     13

Saffron Risotto with Cauliflower and Parmesan Reggiano     15

Hand-Rolled Parsley Gnocchi with Local Spinach and Ricotta Salata     14

Duck Confit with French Puy Lentils and Green Flageolets in Tarragon-Mustard Sauce   15    

Chatham Cod with Flowering Chives, Garlic Chives and Braised Lettuce Sauce     18

Pan Roasted Muscovy Duck Breast with Savoy Cabbage, Bacon and Juniper Jus     17.5

Steak Frites with Australian Filet Mignon and Pink Peppercorn French Fries     29

 

DESSERT MENU

Seasonal Cheese Plate     15

Monk’s House, England, Goat      firm, grassy, creamy

La Tur, Italy, Sheep/Goat/Cow     creamy, earthy, tangy

Cabrales, Spain, Cow     smooth, earthy, sycamore

  Nord Hollander, Holland, Cow     crumbly, salty, caramel

                Melting Chocolate Cake, Black Tea Whipped Cream     9

Cardamom and Vanilla Bean Crème Brulee     9

Sugared Vanilla Beignets, Caramel Cream     7

Seasonal Ice Cream and Sorbet     4.5 / 2 scoops

      Ice Cream     mascarpone, mexican cinnamon

      Sorbet     lemon basil, blood orange

 Hand-Roasted Guatemalan Estate Coffee     4

Selection of Teas

     Chamomile   tisane, sunny, light, floral     3

     Lemon Verbena   tisane, citrus, bright     3.5

     Honyama Sencha   green, citrus, bright     4

     Yunnan    black, smoky, honey-sweet     4

 

DRINK MENU

CHAMPAGNE / SPARKLING

Aubry Brut, France     Ripe Apple, Rich, Toasty    55

Andre Clouet Reserve Brut Grand Cru, France     Summer Berries, Succulent, Smooth      57

SWEET

Late Harvest Tokaji, Oremus 2002, Hungary   Honey, Citrus, Elegant    10 / 45

Botrytis Semillon, Elderton 2004, Australia   Apricot, Honey, Jammy    10 / 41

WHITE

Gruner Veltliner, Familie Bauer 2004, Austria     Peach, Green Apple, Bright     8 / 31

Pouilly-Fuisse, Prosper Maufoux 2001, France     Granny-Smith Apple, Supple, Creamy      9 / 35

Riesling, Ernst Clusserath 2004, Germany   Apricot, Citrus, Minerally     8 / 34

Sauvignon Blanc, Mud House 2005, New Zealand     Passionfruit, Honeysuckle, Gooseberry       8 / 32

Pinot Auxerrois, Domaine Auther 2003, France     Honey, White Flowers, Rich      9 / 36

RED

Shiraz Cabernet, Brothers in Arms 2002, Australia     Dark Fruits, Spicy, Silky     9 / 37

Rioja, Vina Herminia 2004, Spain     Red Berries, Round, Smooth       8 / 32

Zinfandel, Joel Gott 2004, California     Sweet Dark Cherry Berry     9 / 34

Malbec, Altos Las Hormigas 2005, Argentina     Ripe Black Cherries, Velvety, Lush       8 / 31

Faugeres, Jean Michel Alquier 2002, France     Red Cherry, Tea, Spices     10 / 40

BEER

Dogfish Head Shelter Pale Ale, Delaware     Walnut, Molasses    7

Newcastle Brown Ale, England     Nutty, Toasty     6

Stella Artois, Belgium     Robust, Full-Bodied, Crisp     6

Dogfish Head Indian Brown Ale, Delaware     Hoppy, Molasses, Raisinettes    7

SODA & WATER

Coke, Diet Coke, Sprite, Ginger Ale, Club Soda       3

San Pellegrino Sparkling Mineral Water       5

Panna Natural Spring Water       5

 

PLEASE NOTE: All menu items and prices are subject to change.



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