INTRODUCTIONS

Chefs Soup
daily selection
8

Sweet Mix Green Salad
herb goat cheese. pickled onions. carrots.
cucumbers. shallot vinaigrette
9

Epiphany Romaine Hearts
blue cheese. roasted pepitas. bacon. apple honey vinaigrette
10

Shredded Duck Flat Bread
feta cheese. arugula . hoisin sauce
12

Ahi “Nachos”
crispy wonton chips. mango relish. pickled ginger
12

Flame Grilled Artichoke
lemon caper aioli
12

Truffle Mac & Cheese
vermont white cheddar. truffle essence
10

Hudson Valley Foie Gras
ginger french toast. apple compote. huckleberry sauce
16

ENTRÉE SELECTIONS

House Made Herb Gnocchi
oyster mushrooms. truffle essence. sherry cream
19

Local Halibut
beluga lentils. shaved fennel. lemon butter sauce
24

Diver Scallops
pea tendril~ purple potato salad . cucumber vinaigrette
25

Crispy Skin Duck Breast
sweet potato puree. pea shoots. pomegranate reduction
26

12 oz. Grilled ~Natural Rib Eye
chive mashed potato . braised kale . red wine sauce
29

Bacon Wrapped Filet Mignon
butternut squash raviolis. sweet red cabbage. brown butter sage cream
32

Slow Braised Short Ribs
chive mashed potato. butter glazed carrots. braising jus
24

Chef De Cuisine Erik Thurman