DINNER MENU

We’ve chosen some wines to pair with the below dishes; by the glass and bottle. Enjoy!

Appetizers

ROASTED BEET SALAD / GF, VG — 18

Whipped Goat Cheese, Baby Kale, Carrots, Maple Gastrique, Toasted Walnuts, Ras el Hanout

Martin Sepp, Gruner Veltliner, Austria Liter Bottle 13/69

PAN-ROASTED SALSIFY / GF — 16

Parmesan Cream, Crisp Prosciutto, Pickled Red Peppers, Herbs

#90 Horst Sauer 2020 Silvaner, Escherndorfer, Franken, Germany - 58

HARNEY & SONS TEA EGG / GF, VG — 15

Soft-Boiled Tea Egg, Fried Potato “Nest,” Sauce Soubise

House Dry Rosé - 13/54

HADDOCK CROQUETTES — 18

North Atlantic Haddock, Bouillabaise Aioli, House-Pickled Vegetables

Domaine Serge Laloue, Sancerre, Loire Valley, France - 20/90

HOUSE-MADE ARTISANAL BREADS / VG — 8

Assorted Freshly Baked Rolls, Salted & Honey Butters

Entrées

CURRIED CAULIFLOWER STEAK / V — 28

Masala Sauce, Braised Kale, Red Cabbage Purée

Justin Girardin, Pinot Noir, Burgundy, France - 15/65

PAPPARDELLE / VG — 27

Black Garlic Cream Sauce, Parmesan, Wild Mushrooms, Sun-Dried Tomatoes, Herbs

Castello Di Titignano, Sangiovese, “Turlo,” Lago di Corbara, Umbria, Italy - 13/54

PAN-SEARED ATLANTIC COD / GF — 39

Pommes Pavé, Braised Swiss Chard, Sautéed Mushrooms, Crème Fraîche

#191 Au Bon Climat 2021 Pinot Noir, Santa Barbara County, California - 55

PAN-SEARED DUCK BREAST / GF — 38

Brown Butter Cauliflower Purée, Roasted Brussels Sprouts, Grape Duck Jus, Toasted Pistachio

Justin Girardin, Pinot Noir, Burgundy, France - 15/65

8 OZ GRILLED FILET MIGNON / GF — 65

Black Garlic & Mushroom Demi, Sautéed Caulilini, Pommes Purée

#164 Anthony Nappa 2019 Cabernet Franc, “Bordo Antico,” Long Island, NY - 63

Executive Chef, Jon Sterrett

Wine Director, Timothy Eustis

V — VEGAN

VG — VEGETARIAN

GF — GLUTEN FREE

*Before placing your order, please inform your server if a person in your party has a food allergy. These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.