Pelmeni with creamy porcine sauce.

Served with creamy porcini sauce.

Choice of potato, raspberry jam, sweet cherry or cottage cheese.

Served with wild mushrooms.

Horseradish and garlic.

Peppers, Swiss cheese, lettuce and tomato.

Peppers, Swiss cheese, lettuce and tomato.

Served with meat and rice.

Served with bourbon ice milk.

Served with vanilla gelato.

Served with orange blossom water and pistachio crumbles.

Served with passion fruit sabayon.

Served with local seasonal berries.

Celery roots, chimichurri and sunny side ups.

Served with maple syrup glazed pork belly and crispy skin potatoes.

Andouille sausage, mushrooms, pico de gallo salad and pepper jack cheese.

Feta, spinach, olives, tomatoes and caper hollandaise.

Choice of white chocolate or orange zest mix.

2 poached eggs served over draniki with lox and avocado.

8 oz. grilled skirt steak, farm eggs and Anson Mills polenta fries.

Chili mayo, pickles and aged cheddar.

2 sunny side eggs served on top of prime short ribs and sautéed spinach.

House cured salmon and poached eggs.

Creamy baby spinach and poached egg.

2 poached eggs served over draniki with lox and avocado.

8 oz. grilled skirt steak, farm eggs and fresh salad.

Chili mayo, pickles and aged cheddar.

Ahi tuna marinated with avocado wasabi cream and sesame crisps. Spicy.

Trio of char grilled eggplant, hummus and salsa.

Toasted baguette, fruit, pickled onions, cornichons and mustard.

Served with quail eggs.

Lobster, oysters, shrimp cocktail, tuna tartar, seafood ceviche and oyster shots.

Served with homemade brioche, apples and beets jus.

Porcini mushroom and truffle cream sauce.

Seared in champagne herb nutter and stuffed in French crepes.

Pan-seared foie gras on a Himalayan pink hot stone with caramelized apples.

Pan seared foie grass served on a Himalayan pink hot stone with caramelized apples.

Pelmeni served with sour cream and white vinegar.

Baby potatoes, sweet peppers and daschI broth.

Chargrilled octopus served with marcona almond romesco and celery salsa verde.

Chargrilled octopus served with Marcona almond Romesco and celery salsa verde.

Wild mushrooms and truffles.

Served with pink pickled cabbage and horseradish aioli.

Porcini mushrooms and truffle cream sauce.

Selection of gourmet cheese and cold cuts.

Traditionally made from the - clams, mussels, shrimp, calamari and fish.

Maine lobster and lobster simmered all day served with fresh lobster.

Frisee, crispy smoked bacon and poached egg served with chef's special dressing.

Smoked goat cheese, sugar snow peas and enoki mushrooms.

Char grilled octopus served with Mediterranean salad and goat cheese.

Pulled confit duck, Arcadian greens, pistachios, dried cherries, Mandarins, and apple vinaigrette.

Red and yellow beef steak tomatoes, pink sea salt and balsamic glaze.

Cod liver, romaine lettuce, reddish, pickle and poached quails eggs.

Tiger shrimp, calamari, scallops, New Zealand mussels, crawfish, and octopus served in citrus berry blend sauce.

Comes with Swiss cheese, lettuce and tomato.

Comes with Swiss cheese, lettuce and tomato.

Served with sauteed green veggies and eggplant and pomodoro sauce.

Served with mashed potato, vegetables, and lemon sauce.

Mashed potatoes and house-made sauce.

Rosemary-infused grilled lamb chops with red wine sauce and pan-seared asparagus.

Slow braised short ribs served with truffle polenta.

Served with wild mushroom couscous.

Served with broccolI puree, buckwheat and black trumpet mushrooms.

Served with wild mushrooms and cous cous.

Duck confit and duck breast seared in spiced sage brown butter.

Duck confit and duck breast seared in spiced sage brown butter.

Duck breast and confit leg served with seasonal garnish.

Served with mashed potatoes, vegetables and lemon sauce.

Lemon and dill cream sauce, chive mashed potatoes and farm stand vegetables.

Duck steak served with farro and pumpkin puree and Madeira sauce.

Chive mashed potatoes and house made sauce.

Served with buckwheat and mushrooms, fried leeks and pickled celery.

Slow-braised short rib served with creamy polenta.

Rosemary infused grilled lamb chops with red wine sauce, haricot verts and garlic mashed potatoes.

Lobster, shrimp, mussels, clams, and sea bass served with lemon garlic aioli.

Lobster, shrimp, mussels, clams and sea bass served with lemon garlic aioli.

Served with root veggies an au jus sauce.

Served with quinoa, pumpkin confit, and black chanterelles.

45 oz.

Choice of classic or bloody Mary mix with quail eggs.

Ahi tuna marinated with avocado cream fraiche and sesame crisps.

Lobster, langoustines, oysters, shrimp cocktail, tuna tartare, seabass ceviche and oyster shots. 40 minute preparation time.

Yuzu marinated seabass served with red onions, bell peppers, and cilantro.

Frisee, crispy smoked bacon and quail eggs served with pomegranate dressing.

Cod liver, romaine lettuce, reddish, pickles and poached quail eggs.

Red and yellow beef steak tomatoes, Lakeville arugula and balsamic glaze.

Black Angus skirt steak, papaya, Thai basil, mango and peanuts.

Mixed greens, cucumber, tomatoes and red onions.

Mixed greens, cucumber, tomatoes and red onions.

Artisan red tea. Caffeine-free.

Artisan herbal tea with blue flowers. Caffeine-free.

With french fries and mixed greens. Please call the restaurant for today's selection.

Swiss cheese, pickles, mixed greens and french fries.

Porcini mushrooms and truffle cream sauce.

Pickles, mixed greens and french fries.

Duck confit and duck breast seared in spiced sage brown butter.

Duck confit and duck breast seared in spiced sage brown butter.

Served with sweet pea puree, vegetables, and lemon sauce.

Served with sweet puree, vegetables and lemon sauce.

Swiss cheese, pickles, mixed greens and french fries.

Chive mashed potatoes and house-made sauce.

Lemon and dill cream sauce, chive mashed potatoes and farm stand vegetables.

Slow-braised short rib served with truffle polenta.

Slow braised short ribs served with truffle polenta.

Rosemary infused grilled lamb chops with red wine sauce, haricot verts and garlic mashed potatoes.

Lobster, shrimp, mussels, clams and sea bass served with lemon garlic aioli.

Slow braised short rib served with truffle polenta.

Please call restaurant for today's sandwich selection. Served with french fries and mixed greens.

Porcini mushroom and truffle cream sauce.

Frisee, crispy smoked bacon and quail eggs served with pomegranate dressing.

Papayas, Thai basil, mangoes and peanuts.

Mixed greens, olives, red onions, tomatoes and feta.

Micro greens, balsamic pearls, mandarins and pecans.

Micro greens, crispy shallots and toasted nuts.

Mixed greens, cucumbers, tomatoes and red onions.

Micro greens, basil oil, herbs and toasted nuts.

Ahi tuna marinated with avocado wasabi cream and sesame crisps.

Ahi tuna marinated with avocado wasabi cream and sesame crisps.

Frisee, crispy smoked bacon, quail eggs served with pomegranate dressing.

Red and yellow beef steak tomatoes, lakeville arugula and balsamic glaze.

Black Angus skirt steak, papaya, Thai basil, mango and peanuts.

Served with shrimp additional. chicken additional for an additional charges.

Mixed greens, cucumber, tomatoes and red onions.

Mixed greens, cucumber, tomatoes and red onions.