Cuisine - Menus - Chef's

The best local and organic ingredients are incorporated into these menu items, based on seasonality and availability.

APPETIZER

GRILLED ARTICHOKE

served with aioli

6

BRUSSELS SPROUTS

roasted with foraged mushroom, herbed goat cheese, truffle oil and bread crumbs

8

MARKET OYSTERS

champagne mignonette

2.5 each

PICKLED QUAIL

warmed with cream sherry, wilted greens and feta

6

SALMON

soy-cured sashimi with green pear and ginger salad finished with puffed wild rice and sesame seeds

7

DUCK LIVER MOUSSE

served with toasted rounds, riesling-poached rhubarb and pickled jalapenos

6

MANILA CLAMS

steamed in chicken broth, cucumber spaghetti and tarragon

8

SALAD & SOUP

WALDORF

apples, celery, grapes, crisp pancetta, celery root puree, poppy seed dressing

8

GRILLED ROMAINE

with white anchovies, preserved egg yolk and a lemon vinaigrette

6

GREEN SALAD

basil, mint, shallots, balsamic vinaigrette, ricotta crostini

6

BEET CARPACCIO

bresola, smoked bleu cheese, toasted walnuts, sherry vinaigrette

8

TOMATO SOUP

finished with basil oil

6

STARCH

RAMEN NOODLES

served in a duck broth with grilled bok choy, turnips finished with green onion ginger relish

15

FETTUCCINI

smoked chicken, porcini mushrooms, tomato sauce, parmesan cheese

12

RISOTTO

with foraged mushrooms, watercress, shaved parmesan, red wine reduction, and leeks oil

14

ENTREE

SEAFOOD SPECIAL FOR THE DAY

PAINTED HILLS NY PEPPER STEAK

potato gruyere croquette, charred leeks, black peppercorn sauce

36

MARGET DUCK BREAST

celery root puree, frisee, hazelnut brown butter, pickled ginger, orange gastrique

18

CARLTON FARMS PORK TENDERLOIN

with sauteed spaetzle, savoy cabbage, cheese curds and caramelized shallots

17

HALF CHICKEN

Moroccan spices, saffron hummus, grilled rapini, tapenade

18

SIDES

POTATO GRUYERE CROQUETTE

5

SAUTEED MUSHROOMS

baby portabellas sauteed with madeira, cream, garlic

6

GRILLED RAPINI

served with Aji Amarillo and lemon

6

FETTUCCINI

with butter and cheese

5

Executive Chef - Ron Baker

Sous Chef - Ryan O'Conner

Vegetarian options available on request.

Prices and items are subject to change without notice.

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