GARDE MANGER.

raw oysters $3 each    >virgin bloody-mary sauce, cava mignonette<

house smoked salmon board   pickled cucumber, rice paper 11 GF-DF

three cheese board   fennel-apricot chutney, honeycomb 12 GF

european charcuterie  aged duck prosciutto, basque saucisson,

cured iberico pork loin, spanish chorizo 13

house smoked salmon tian  avocado, crème fraiche, salmon roe,

 clipped herbs 14 GF

ny state beef tartar  egg yolk, au poivre-beef jelly, caper-parsley relish,

 pickled cippolini, toast 15 GF-DF

maine lobster & pee-kee toe crab salad   micro sorrel, potato strings,

lobster oil vinaigrette16  GF-DF

SALADS

korean: house kim-chi, cucumber, leaf lettuce, nori treat,

heart of palm, avocado, rice vinaigrette 10 GF

anchovy: egg, croutons, red pepper, arugula, pecorino, pine nuts,

white spanish anchovies, sherry vinaigrette 11

spring frenchy: goat cheese, egg, spinach, parsnip,

haricot vert, asparagus, bacon, dijon vinaigrette 12   GF

(add duck leg +8)

HOT APPETIZERS

soup 8 GF-V-DF

ceci frito, tandoori powder 6 GF-V-DF

fried marinated artichokes, saffron aioli, pecorino 7 GF-V

fried calamari, red pepper ketchup 9 DF

bacon-dates, chevre, maille mustard, sweet balsamic 11 GF

frenchman's bay wild mussels, pastis, pinot blanc,

cream, fennel, garlic 13 GF

fried 3pc (hot and sour) thai chicken, house kim-chi  14  GF-DF

hudson valley  foie gras, hermit crumbs, balsamic beet, amaro-fig jam 16 DF

SIDES & STUFF

house kim-chi 4 GF

japanese pickles 4.5 GF

silken parsnip puree 4.5 GF

warm japanese yam w/ garlic butter 4.5 GF

crispy parsnip chips 4.5 GF

hand-cut fries ketchup & aioli 6  truffle +1

market green veg 7.5 GF

caramelized zehr farm mushrooms 8.5 GF

house fettuccini w/ butter & pecorino 9

PASTA/FISH.

NEW ENGLAND BOULLAIBAISSE 28 GF-DF

pollack, mussels, scallops, squid, potato, aioli, parsley, fennel

~

DUCK LEG TAGLIATELLE 29

savoy cabbage, lentils, organic carrot, zehr mushrooms, kale,

mustard-sherry cream

~

MA DAY-BOAT SCALLOPS 31 GF

parsnip, peas, local spinach, riesling jus, parsnip chips

~

SPRING FETTUCCINI 24 V

peas & shoots, fennel, local spinach, haricot vert, asparagus,

poached egg, pecorino, ramp broth

~

CARBONARRA FETTUCCINI 24

tagliatelle, house smoked salmon, spinach, peas, cream, yolk, black pepper

~

BROILED ORGANIC TOFU 23 GF-VG-DF

tempura japanese yam, green beans, red pepper, cauliflower,

mango curry, cashew, herbs

~

MEAT/GRILL.

SAUSAGE FRITES 19  GF-DF

sausages of the day, hand-cut fries, burgundian mustard

~

BLACK ANGUS HANGER STEAK FRITES 25  GF

green garlic butter, 'steak sauce-ketchup', blistered tomato,

local arugula, hand cut fries

~

PENNSYLVANIA FARM CHICKEN BREAST 25 GF

hazelnuts, white & green asparagus, zehr mushrooms,

buckwheat, fried chicken liver, madeira sauce

~

NAVARIN of COLORADO LAMB SHANK & RACK 32 GF-DF

turnip, organic carrot, pearl onion, radish, mint, peas, potato

~

'HOLMDALE FARM' GRASS-fed, DRY-AGED TENDERLOIN 34 GF

portabella, local mustard greens, charred onion, midi bleu,

japanese yam, truffled vinaigrette

~

'WHIPOORWILL FARM' GRASS-fed BEEF BURGER & FRIES 15

+2 cheese +1truffle fries

~salads~

'roasted beet salad with goat cheese and chocolate vinaigrette'

sides

ARTISNAL BACON 4      ARTISINAL  SAUSAGE 4       TWO EGGS ANY STYLE  3