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Restaurant Menu
DINNER MENUKabocha Squash Bisque with Truffle Oil 7
Frisee Salad with Haricots Verts, Lightly Fried Egg and Truffle Vinaigrette 13.5
Baby Red Oak Lettuces with Chive Oil and Pecorino Toscano 10
Tender Bibb Greens with Fines Herbes, Toasted Hazelnuts and Shallot Vinaigrette 9
Red Snapper Tartare with Fresh Grated Horseradish and Pickled Plum 14
Chicken Liver Pate with Caramelized Onions, Sage and Thyme 8
Moules Frites in White Wine-Shallot Broth 14
Country Pork and Duck Terrine with Parsley Salad and Pickled Fennel 12
Warm Radicchio and Romaine Hearts in Parsley-Anchovy Dressing 10
Crispy Veal Sweetbreads with Fried Wild Capers and Japanese Turnips 12
Roasted Niman Ranch Bone Marrow with Herb Salad and Lemon Oil 9.5
Sauteed Calves Liver with Pickled Shallots and Blood Orange Reduction 10
Beef Carpaccio with Herb Salad, Quail Eggs and Caper Vinaigrette 13
Saffron Risotto with Cauliflower and Parmesan Reggiano 15
Hand-Rolled Parsley Gnocchi with Local Spinach and Ricotta Salata 14
Duck Confit with French Puy Lentils and Green Flageolets in Tarragon-Mustard Sauce 15
Chatham Cod with Flowering Chives, Garlic Chives and Braised Lettuce Sauce 18
Pan Roasted Muscovy Duck Breast with Savoy Cabbage, Bacon and Juniper Jus 17.5
Steak Frites with Australian Filet Mignon and Pink Peppercorn French Fries 29
DESSERT MENU
Seasonal Cheese Plate 15
Monk’s House, England, Goat firm, grassy, creamy
La Tur, Italy, Sheep/Goat/Cow creamy, earthy, tangy
Cabrales, Spain, Cow smooth, earthy, sycamore
Nord Hollander, Holland, Cow crumbly, salty, caramel
Melting Chocolate Cake, Black Tea Whipped Cream 9
Cardamom and Vanilla Bean Crème Brulee 9
Sugared Vanilla Beignets, Caramel Cream 7
Seasonal Ice Cream and Sorbet 4.5 / 2 scoops
Ice Cream mascarpone, mexican cinnamon
Sorbet lemon basil, blood orange
Hand-Roasted Guatemalan Estate Coffee 4
Selection of Teas
Chamomile tisane, sunny, light, floral 3
Lemon Verbena tisane, citrus, bright 3.5
Honyama Sencha green, citrus, bright 4
Yunnan black, smoky, honey-sweet 4
DRINK MENU
CHAMPAGNE / SPARKLING
Aubry Brut, France Ripe Apple, Rich, Toasty 55
Andre Clouet Reserve Brut Grand Cru, France Summer Berries, Succulent, Smooth 57
SWEET
Late Harvest Tokaji, Oremus 2002, Hungary Honey, Citrus, Elegant 10 / 45
Botrytis Semillon, Elderton 2004, Australia Apricot, Honey, Jammy 10 / 41
WHITE
Gruner Veltliner, Familie Bauer 2004, Austria Peach, Green Apple, Bright 8 / 31
Pouilly-Fuisse, Prosper Maufoux 2001, France Granny-Smith Apple, Supple, Creamy 9 / 35
Riesling, Ernst Clusserath 2004, Germany Apricot, Citrus, Minerally 8 / 34
Sauvignon Blanc, Mud House 2005, New Zealand Passionfruit, Honeysuckle, Gooseberry 8 / 32
Pinot Auxerrois, Domaine Auther 2003, France Honey, White Flowers, Rich 9 / 36
RED
Shiraz Cabernet, Brothers in Arms 2002, Australia Dark Fruits, Spicy, Silky 9 / 37
Rioja, Vina Herminia 2004, Spain Red Berries, Round, Smooth 8 / 32
Zinfandel, Joel Gott 2004, California Sweet Dark Cherry Berry 9 / 34
Malbec, Altos Las Hormigas 2005, Argentina Ripe Black Cherries, Velvety, Lush 8 / 31
Faugeres, Jean Michel Alquier 2002, France Red Cherry, Tea, Spices 10 / 40
BEER
Dogfish Head Shelter Pale Ale, Delaware Walnut, Molasses 7
Newcastle Brown Ale, England Nutty, Toasty 6
Stella Artois, Belgium Robust, Full-Bodied, Crisp 6
Dogfish Head Indian Brown Ale, Delaware Hoppy, Molasses, Raisinettes 7
SODA & WATER
Coke, Diet Coke, Sprite, Ginger Ale, Club Soda 3
San Pellegrino Sparkling Mineral Water 5
Panna Natural Spring Water 5
PLEASE NOTE: All menu items and prices are subject to change.