Dinner Menu
Dinner
is served Tuesday through Saturday 5:00 PM to 8:30 PM
FIRST COURSE
Chilled Spring Pea Soup
with
Sheeps’ Milk Yogurt
$9
Pork Belly
Confit
with Braised Celery, Roasted Tomato
and Fresh Horseradish
$12
Fried Frogs’
Legs
with Asparagus Bavarois
and Pickled Mushrooms
$10
Spring
Vegetable Terrine
with
C’est Bon Goats’ Cheese
$9
Roasted
Eggplant Caviar
with
House~Made Flatbread
and Crudités
$9
House~Made Ravioli
Daily
Changing -
Market
Price
SECOND COURSE
Whole Roasted Chicken
with Confit Fingerling
Potatoes|
and Bibb Lettuce Salad
$22
Berkshire Black Porchetta
with Bacon~Braised Fennel
and White Bean Purée
$24
Pan~Roasted Loin of Lamb
with Fresh Fava Bean Foule
and Fried Local Feta
$25
Olive Oil~Poached Halibut
with Moroccan Olives, Celeriac Purée
and Haricots Verts
$23
Beef Tenderloin
with Braised Oxtail, Potato Fondantes
and Wilted Mustard Greens
$28
Seasonal Vegetable Offering
Daily Changing -
Market
Price
DESSERT
Chocolate Pavé
with Toasted Marshmallow
and Graham Cracker Ice Cream $9
Almond Financier
with Raspberry Preserves
$9
White Chocolate Pots De
Crème
with Pistachio Madeleines
$9
Trio of House-Made
Sorbets
with Vanilla Tuile
$9
Selection of Domestic Cheeses
with Traditional Accompaniments
$13
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