Crispy? calamari artichokes, preserved lemon and green goddess aioli.

Yellow fin tuna with cucumber, radish, avocado, soy yuzu vinaigrette and house made potato chips.

Rope grown mussels sauteed with sancerre, shallots, creme fraiche and thyme.

Warm goat cheese, mache and sherry-Dijon vinaigrette.

Roasted wild mushrooms and spiced ricotta on grilled francese bread with a petite herb salade.

White wine braised burgundy snails with shallots, garlic and parsley butter.

Chef's selection of cheese and charcuterie, seasonal accouterments and crostini.

Barbadillo sherry, truffled beef short rib and cave aged Gruyere.

Oasted hazelnuts, fines herbes and vinaigrette.

Natural prime sirloin steak with field greens, marinated tomato, grilled red onions, Roquefort and gastrique.

Romaine lettuce, white anchovies, croutons & classic parmesan Caesar dressing.

Marinated and grilled organic chicken with romaine lettuces, white anchovies, croutons and classic parmesan Caesar dressing.

Seared tuna, filed greens, olives, green beans, tomato, hard cooked egg, marinated artichokes and Dijon vinaigrette.

Cocktail sauce and lemon.

Selection varies daily.

4 shrimp, choice of 6 oysters, tuna tartare classic mignonette, horseradish cocktail sauce and lemon.

Pecorino tartufo and crispy chestnuts.

Braised short rib, pine nuts, sultanas and sage brown butter.

Whipped potato, slivered snap peas, tomato concasse and beurre blanc.

Walnut crusted with braised escarole, tart apple & pickled cranberries.

Tasso ham, pearl barley and caramelized onion citrus marmalade.

Chorizo & white bean stew with Tuscan kale and grilled sourdough.

Sharp cheddar cheese, caramelized onions, truffle aioli and sweet onion roll.

Roasted carrots & turnips, brown bread and jus.

Baby arugula salade, truffle vinaigrette, pecorino tartufo and sauce gribiche.

Served with perigord black truffles, fresh watercress and meat juices.

Barrel cut, cognac creme, gratin dauphinois and charred scallions.

Lacinato? kale, chicories, chestnut puree, roasted persimmon and jus.

Chestnut spaetzle, honeycrisp apple and wilted escarole with a sweet garlic jus.

Garlic, rosemary and sea salt.

Pine nuts, saltanas, sea salt & sage brown butter.

White truffle oil, parmesan and fine herbs truffle aioli.

Shallots and sea salt.

Melting Gruyere & parmesan.

Barbadillo? sherry, truffled beef rib and aged Gruyere.

Toasted hazelnuts, fines herbes and vinaigrette.

Baby lettuce, heirloom chicoroies, tart apple and maple vinaifrette.

Roasted salmon, warm goat cheese, walnuts, baby greens and sherry vinaigrette.

Spice crusted tuna, field greens, nicoise olives, hard cooked egg, artichokes and french dressing.

Marinated and grilled organic chicken with romaine lettuces, white anchovies, croutons and classic parmesan Caesar dressing.

Hanger steak, pan jus, truffle vinaigrette, watercress and hand cut fries.

Sharp cheddar cheese, caramelized onions, truffle aioli and sweet onion roll.

Served with tomato, avocado, mozzarella, pesto and grilled sourdough.

Served with red grapes, celery, tarragon mayo, toasted challah and house made potato chips.

Spaetzle, Tuscan kale and roasted pear gastrique.

Spaetzle, Tuscan kale and roasted pear gastrique.

Braised escarole with preserved lemon and buerre citron.

Smoked bacon, avocado and tarragon mayo on seven grain.

Smoked ham and Gruyere pressed sandwich and Dijon grilled brioche.

Italian oil cured tuna mixed with celery, onion and tarragon mayo.

Roasted winter squash, candied pepitas, vin coto, fried egg and seven grain.

Braised short rib, pine nuts, sultanas and sage brown butter.

Aged cheddar, Gruyere and herbed bread crumbs.

Rope grown mussels sauteed with sancerre, shallots, creme fraiche, thyme and hand cut frites.

Crispy calamari, artichokes, lemon and green goddess aioli.

Served with fiery cocktail sauce and lemon 3 each.

White wine braised burgundy snails with shallots, garlic and parsley butter.

Served with truffle oil, parmesan, fine herbs and truffle aioli.

Served with sea salt and buttermilk ranch.

Caramelized? onions and scallions.

Smoked natural ham, american cheese, peppers and onions.

Garlic boursin and chives.

Sauteed spinach, goat cheese and parsley.

Roasted mushrooms, boursin cheese and toasted baguette.

2 farm eggs any style, chorizo aioli, lyonnaise potatoes and seven grain toast.

Smoked ham, hollandaise and lyonnaise potatoes.

Avocado, vine ripened tomatoes, hollandaise and lyonnaise potatoes.

Smoked salmon, hollandaise and lyonnaise potatoes.

Ricotta whipped cream.

Warm honeycrisp apple compote and white chocolate creme anglais.

Crispy corn tortillas, two eggs, black beans, queso fresco and salsa Verde.

Griddled potatoes, caramelized onions and thyme.

Fiery horseradish cocktail sauce and lemon.

Cold water mussels, shallots, creme fraiche, thyme, hand cut fries and crostini with aioli.

Aged cheddar, Gruyere and herbed bread crumbs.

Served with truffle aioli.

Hand cut fries, cheese curds and rich pan gravy.

Smoked ham and Gruyere pressed sandwich, holly's pickle and house made potato chips.

Smoked ham and Gruyere pressed sandwich, fried egg, mornay sauce, holly's pickle and potato chips.

Sharp cheddar, caramelized onions, truffle aioli and toasted onion roll.

Marinated grilled chicken, romaine lettuce and classic Caesar dressing.

Seared ahi tuna, farm fresh field greens, nicoise olives, hard cooked egg, artichokes and vinaigrette.

Roasted beets, warm goat cheese, walnuts, Eva's pea greens greens and sherry vinaigrette.

Chantenay carrot agro dolce, sultanas and capers.

Warm cinnamon bun glass of fresh squeezed juice french roast coffee.

Served with vanilla bean ice cream.

Served with fresh berries.

Served with vanilla ice cream and warm caramel sauce.

Served with cranberry, citrus and creme Chantilly.

Served with vanilla bean ice cream and warm chocolate sauce.

Crispy vanilla scented brioche with maple walnut ice cream.

Served with creme Chantilly.

Served with french fries.

Served with french fries.

Served with french fries.

Served with french fries.