Today’s Soup
~10~

*Tuna Three Ways/Tartare/Crudo/Sesame Seared/Shot of Sake
~16~

*Pipes Cove Oysters on the ½ Shell/
Domaine Wolffer Verjus Mignonette
~16~

Blue Claw Crab Salad/Celeriac Remoulade/
Caper Emulsion/ Lemon/Micro Amaranth
~16~

Sliced Smoked Duck/Chestnuts/Star Anise/
Chestnut Honey/Licorice Greens
~14~

Seared Foie Gras/Candied Sweet Potato/Raisins/Rum/Vanilla Scented Brioche Pudding/Rum-Raisin Syrup
~24~

Salads
......................................................................................

Satur Farms Mixed Lettuces/Organic Flowers/
12 Hr. Tomatoes/White Balsamic/EVO/Sea Salt
~12~

Local Hothouse Tomatoes/Oregonzola/
Shaved Red Onion/Blue Cheese Drizzle/Micro Basil ~14~

Roasted Beet Salad/Catapano Farms Goat Cheese/
Fingerling Potatoes/ Green Beans/Sherry Vinaigrette
~12~

Second Courses
......................................................................................

Pan Seared Striped Bass/Spinach/Basmati Rice/
Almonds/Parsley/Saffron-Vanilla Sauce
~32~

*Seared Maine Diver Scallops/Butternut Squash Risotto/Applewood Smoked Bacon/Autumn Squash Puree/Reggiano
~30~

*Rare Seared Yellowfin Tuna/Warm Potato Salad/Tomato Confit/Black Olive-Caper Vinaigrette/Quail Egg/Chive Oil
~36~

Butter Poached 2 Lb. Lobster/Fava Beans/Fingerling Potatoes/
 Caviar/Chanterelles/White Truffle Oil
~mp~

Handmade Ricotta Gnocchi/House-made Spicy Veal Sausage/Tomato/Favas/Basil
~26~

*Jurgielewicz Farms Duck Breast/Candied Winter Squash/Quince/Wild Rice/Love Lane Coffee Glaze/Duck Cracklings
~32~

*Deconstructed Beef “In the Style of Burgundy”/
Filet Mignon/Mushrooms/Baby Vegetables/Preserved Tomato/Pinot Glaze
~38~

*Pan Roasted Venison/Cauliflower/
Purple Sticky Rice/Green Peppercorn- Shallot Glaze
~34~

Chef’s Seasonal Tasting Menu
~95~

Chef’s Seasonal Tasting Menu with Wine Pairing
~135~

Chefs: Michael Ross and Tom Schaudel