APPETIZERS

Hamachi Crudo
Greek yogurt, pomegranate, candy striped beets

13 Lobster Risotto
hazelnuts, truffle

14 Roasted Tomato Soup

gorgonzola, rye toast

11 Veal Breast Terrine

broccoli rabe, sharp provolone, charred tomato sauce

13 Seared Foie Gras

spiced cream cheese, caramelized Asian pear

16

Executive Chef Lee Styer

MAIN COURSE

Grilled Spanish Octopus

paella rice, chorizo, mussels

29 Skate Wing
royal trumpet mushrooms, garlic pesto pea leaves

26 Monkfish
garlic cauliflower puree, cipollini onions, soy brown butter

27 Pork Belly
sweet potatoes, escarole, Dijon jus

27 Beef Short Rib

caramelized onion spaetzle, Brussels sprouts, sauce bordelaise

28

Executive Chef Lee Styer

Lemon Cannolis
verbena anglaise, green apple sorbet, raspberry

Maple Roasted Pear

warm financier, pecan streusel, bourbon vanilla semifreddo

Malted Milk Chocolate Ice Cream

peanut brittle, chocolate crumble, peanut butter ganache

Dark Chocolate and Cheesecake Torte

cinnamon ganache, crisp meringue

Sorbet Sampler
trio of house-made sorbets, waffle cookie

~ desserts are eight dollars each~

French Press Coffee 3 Cappuccino 4 Espresso 3 Tea 2

Pastry Chef Jessie Prawlucki of Belle Cakery