The Waverly Inn

with house-made cocktail sauce and mignonette

with shaved baby artichoke and honey vinaigrette

with peanut potatoes, green goddess and lemon

with chopped black truffle, arugula and parmesan

with buttermilk and blue cheese dressing, bacon lardons and cherry tomatoes

with fava beans, pumpernickel, preserved lemon and cilantro

with toasted walnuts, pecorino romano and a light anchovy dressing

with whipped vermont goat cheese, green garlic and wheatberries

with tartar sauce and celery root coleslaw

with hollandaise and string beans

with slow-cooked farro, rhubarb jam and charred spring onions

with seasonal mushrooms, bloomsdale spinach and truffle butter

with english peas, escargot, toasted garlic and parsley

with asparagus and maître d'hôtel butter

with braised flageolet beans, artichoke, basil pesto and littleneck clams

with potato terrine, bitter greens, balsamic-glazed cipollini and a mustard jus

with french fries