tuesday - thursday 6:00 pm - 9:30 pm, friday - saturday 5:30 pm - 9:30 pm, all menu items are tasting size portions

Tartare of Ahi Tuna with Cucumber Salad, Brioche and White Sturgeon Caviar

Rover's House Made Charcuterie Plate with Accoutrement

Chilled Heirloom Tomato Soup with Herb Goat Cheese Caille and Carrot Oil

Diver's Sea Scallop with Baby Beet, Foie Gras and Aged Balsamic Vinegar

Grilled Spanish Sardine, Heirloom Tomato Salad and Lemon Verbena Dressing

tuesday - thursday 6:00 pm - 9:30 pm, friday - saturday 5:30 pm - 9:30 pm, all menu items are tasting portions

Spotted Sea Trout with Matsutake, Baby Carrot and Sea Urchin Nage

Maine Lobster with Cranberry Bean and Lobster Jus

Troll King Salmon with Baby Turnip, Zucchini and Smoked Bacon

Roasted Guinea Fowl with Wild Mushroom, Leek and an Olive Sauce

tuesday - thursday 6:00 pm - 9:30 pm, friday - saturday 5:30 pm - 9:30 pm, all menu items are tasting size portions

Scrambled Eggs with Lime Creme Fraiche and White Sturgeon Caviar

tuesday - thursday 6:00 pm - 9:30 pm, friday - saturday 5:30 pm - 9:30 pm, menu is adjusted daily and is selected by the chef

Grand Menu Degustation

eight courses

tuesday - thursday 6:00 P M - 9:30 P M, friday - saturday 5:30 P M - 9:30 P M, all menu items are tasting size portions

Zucchini Tian with Arugula, Bell Pepper and Basil Dressing

Wild Mushroom, Celeriac Puree with Butternut Squash and Dry Sherry Sauce

tuesday - thursday 6:00 P M - 9:30 P M, friday - saturday 5:30 P M - 9:30 P M, all menu items are tasting size portions

European and Local Cheese Assortment

please order while making menu selection

Orange Creme Brulee with Tuile Cookie

Plum and Brown Butter Tartlet with a Caramel Sauce