Dinner
First Courses
Soup
Chef’s creation of the evening
9.00
Half Shell Oysters
Chef’s Selection: East and West Coast, Sour Orange Mignonette,
Fresno Chili Hot Sauce
18.00
Mixed Greens and Endive Salad
Late Harvest Riesling Dressing, Coriander Tuile, Herbs
9.00
Local Asian Pear Salad
Peppercress, Valley Shepherd Sheep’s Milk Blue Cheese,
Toasted Pecans, Cider Vinaigrette
13.50
Roasted Beet Salad
Cherry Grove Farms
Brie, Pistachios, Maple Syrup, Amontillado Sherry
13.00
Roasted Bone Marrow
Red Wine Shallot Confit, Horseradish Gremolata, Toasted Baguette, Gray Salt
18.50
House Smoked Salmon
Pastrami on Rye
Pastrami Spices, Whole Grain Mustard Crème Fraîche, Cornichons, Rye Crisps
14.50
Crispy Calamari
Frisée, Jalapeño Jelly, Tomato Emulsion
12.50
Pumpkin Ricotta Gnocchi
Hen-of-the-Wood Mushrooms, Leeks, Brown Butter, Parmesan
14.00
Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth
16.50
Wild Pheasant Terrine
Braised Chestnuts, Frisée, Black Truffle Vinaigrette
17.50
Za’atar Spiced Flatbread
Herb Puree, Chickpeas, Peppers, Olives, Housemade Yogurt Cheese
11.50
Entrees
Grilled Loch Duart Scottish Salmon
Marinated Citrus, Avocado, Toasted Almonds, Jalapeño, Red Chili, Garam Masala
28.50
Lamb Bolognese
Saffron Fazzoletti, Spearmint, Pine Nuts
24.00
Pan Seared Day Boat Sea Scallops
Sunchoke Puree, Black Truffle, Gribiche Sauce
32.00
Root Vegetable Farrotto
Herb Salad, Grana Padano, Vincotto
19.50
Pancetta Wrapped Black Sea Bass
Red Potato and Clam Chowder, Whole Wheat Crouton
26.50
Black Pepper Cured Duck Breast
Chestnut Spätzle, Lady Apple, Fennel, Orange Duck Jus
34.50
Pan Roasted Griggstown Chicken Breast
Red Chili Whipped Sweet Potato, Broccoli Rabe, Garlic Jus
27.00
Grilled Shrimp Ragout
White Beans, House Made Italian Sausage, Smoked Tomatoes
25.00
Steak Selections
Potato Gruyere Gratin, Glazed Haricot Vert,
Red Wine Veal Sauce
Center Cut Beef Tenderloin 38.50
Smoked Prime New York Strip 45.00
Veal Porterhouse 39.50
Grilled Hanger Steak 25.50
Red Onion Confit, Marinated Peppers, Hand Cut Fries, Chimichurri
Sides
Sautéed Spinach with Garlic
Whipped Potatoes
Sweet Potato Fries
Cauliflower Almond Puree
Baked Macaroni and Aged Gouda
Asparagus with Pine Nuts
Sautéed Broccoli Rabe
8.00 each
view the
Winter Seafood Tasting Menu
Vegetarian Prix Fixe Menu
Pre-Theater Menu
20% Gratuity added to parties of 6 or more.
25% of our electricity is "home grown", generated from solar panels on our roof.
Chef Bruce Lefebvre |