Early Winter

Ragout of Roasted Tomatoes & Mushrooms

White Truffle and Parmesan Custard, Chives, Parmesan Crisp

12

House-Cured Labelle Farms Duck Proscuitto

Truffle Honey, Ricotta Fritters, Sweet & Sour Local Fruits

11

Ricotta & Chive Gnocchi

Ragout of Beef, Charred Leeks, Tarragon Dressing

11

Cast Iron Seared Scallop

Parsnip Noodles, Ginger Dressing, Mustard Seeds

13

Pumpkin & Sage Ravioli

Rabbit Confit, Leeks

12

Mixed Organic Field Greens

Candied Walnuts, Gorgonzola Cheese,

Creamy Red Wine Vinaigrette

7

Traditional Caesar Salad

Hearts of Romaine Lettuce, Parmesan Reggiano, Croutons

6

Shaved Fennel & Roasted Beet Salad 

Ricotta Truffles, Smoked Lardons, Orange Curry Dressing

8

Caramelized Onion & Wheat Beer Soup

Warm Brie Cheese Croutons

6

  To Begin  

Early Winter

Red Wine Braised Short Rib of Beef

Sweet Onion Bread Pudding, Roasted Fennel, Five Spice Molé

25

Orange & Miso Glazed Loch Duart Organic Salmon

PEI Mussel & Oyster Mushroom Ragout, Crisp Griddle Cake,

Daikon Noodles

27

Pan-Roasted Trout

Swiss Chard Risotto, Carrot Emulsion,

Spinach and Garlic Puree, Wild Greens

25

Iron Forge “Surf & Turf”

Cast Iron Seared Sea Scallops, Slow Roasted Hanger Steak

Truffle Remoulade, Root Vegetable Puree,

Roasted Cipollini Onions

32

Roast Rack of Pork

Risotto Croquettes, Cauliflower Puree

Pickled Leeks, Bacon/Sage/Raisin Puree

29

Seasonal Fish & Accompaniments

Market Price

Labelle Farms Duck Breast

Ricotta Gnocchi, Carrot Ribbons, Cipollini Onions,

Red Wine Beet Reduction

28

Portobello Mushroom “en Croute”

with Fresh Herb Pasta, Local Vegetables,

Truffle Soubise, Sage Gremolata

21

Tasting Menu

Four Course         Seven Course

49                         82

  Entrees  

Seasonal Menus

Daily menu additions are posted on Facebook.

Click on the link below to follow the seasonal changes.