DINNER MENU WINTER 2021/2022

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Island Creek, MA oysters (price is per oyster) served with our mignonette

"Moules Frites" Washington state mussels with sake and yuzu served with fries

Crispy pork belly burnt ends served with nashi sauce and cabbage slaw

Thai style escargot de Bourgogne with a cilantro toasted garlic and basil butter

 La Belle Farm grade A foie gras with duck fat seared persimmon and sweet potato purée, pickled apples, red onion, and Chinese five spice

Pan seared sea bass in a szechuan , mushroom , sake broth 

Szechuan pepper, ponzu and shaved jalapeño

Hand chopped prime filet with shaved shallots capers, Szechuan pepper, and sake citrus yuzu vinaigrette

Chefs selection of various cheeses ,meats and accompaniments

Grilled portobello mushroom topped with spinach, tomato, house made mozzarella pecorino and black truffle

Romaine heart wedges with traditional Caesar dressing and served  with Pecorino croutons

Arugula and chopped pear topped with a honey goat cheese croquette, apples  and an apple hot toddy vinaigrette

House made truffled honey burrata with thinly sliced  heirloom tomato and beet topped with arugula, red onion, avocado and pistachio salad

Avocado citrus aioli, claw, knuckle, tail with romaine lettuce, shaved red onion & scallions

8oz prime filet blended with wagyu burger on a brioche bun with caramalized onions, goat cheese and served with fries

- Add foie gras $20

Pan Seared LaBelle Farm duck breast served over sweet potato puree with a cherry port wine reduction

LaBelle farm fresh young chicken, brick oven roasted in an orange soy sake broth served with root vegetables 

Tomahawk "Frenched" heritage pork chops served with an apple fig chutney

Beef filet with peppercorn Cognac sauce and served with fries and arugula salad

Grilled Australian lamb porterhouse chops with chimichurri 

12 oz Chimichurri marinated prime skirt with asparagus brussel sprouts and roasted potatoes

Blackened 12oz prime NY strip with a  horseradish bechamel sauce 

 40oz prime bone in tomahawk ribeye served with God's butter and ponzu

Pan seared  salmon served with charred asparagus, root vegetables and an orange ginger honey glaze

Pan seared scallops, served over purple carrot potato puree with a pistachio sambuca beurre blanc

Pan seared potato crusted sea bass with long stem artichoke hearts and cannelloni beans in a citrus wine broth 

Seasoned  brick oven fired flatbread drizzled with extra virgin olive oil

 Roasted Brussels sprouts with bacon and a pear port reduction

Charred asparagus with lemon and olive oil

Hand cut French fries 

Roasted Hasselback potatoes with truffle and garlic

Roasted garlic infused spinach

Hand cut French fries with truffle and garlic

Madura Farms mushrooms in a Junmai Daiginjo saké and Szechuan broth

Espresso with vanilla ice cream

add liqueur + 6

Star anise sabayon with berry compote.

Espresso  creme brulée

Topped with vanilla ice cream finished with creme anglaise 

Bulleit Bourbon apple cider and rimmed dehydrated honey granules with vanilla ice cream 

House made truffle served over a pistachio mousse with a bourbon carmel drizzle 

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Please discuss any food allergies with your server.  Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat.