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a variety of slow-roasted squash, chestnuts, shiitake mushrooms, and arugula leaves on a kabocha pumpkin puree topped with ricotta salata, toasted pumpkin seeds, and pomegranate
$16.00
Port-Roasted Fig and Herbed Goat Cheese Tart
a savory tart layered with herbed goat cheese, port-roasted figs, sweet-and-sour red onion, and wild arugula
$16.00
Skewered Seppia with Merguez Sausage
baby cuttlefish seared with lemon and herbs, over a warm Beluga lentil and fennel salad seasoned with mustard seed oil
$18.00
Bacon-Wrapped Grilled Quail
over soft polenta with a saute of savoy cabbage, pearl onions, and pine nuts
$15.00
Wild Mushroom Sandwich
wild and cultivated mushrooms simmered in cream, sandwiched in flaky puff pastry, and finished with a sherry sauce
$14.00
Farmers' Market Greens
with market tomatoes, schaner farms' avocado, and fresh herbs tossed in an aged red wine-tarragon vinaigrette
$14.00
Butternut Squash and Heirloom Apple Soup
topped with a date and walnut-stuffed baked baby apple, currants, and curry-scented walnut oil
$15.00
Belgian Endive and Aged English Stilton Salad
with baked pear, spicy watercress, and toasted pecans
$16.00
Sauteed Frog's Legs
in brown butter with capers, toasted almonds, preserved Meyer lemon, and celery root
