Dinner

DINNER MENU

STARTERS

shrimp and pork dumplings • 9
sweet jalapeno  sauce
(Walnut Block Sauvignon Blanc 2012, Marlborough, NZ $8.00 6 oz.)

cornmeal fried oysters  • 10
bacon, beurre blanc, tomato
(Knob Hall Traminette, 2013, Cumberland, MD $9.75 6oz.)

garganelli pasta • 10
spring peas, prosciutto, mint, spicy fennel bread crumbs
(Les Dauphins Rose, 2014, Cotes du Rhone, FR $8.50 6oz)

seasonal flatbread • 12
smoked mozzarella, ‘nduja, baby spinach, green olive tapenade
(Aptus Tempranillo, 2012, Ribera del Duero, SP $10.00 6oz)

fluke crudo • 13
puffed barley, basil yogurt, rhubarb jam, pistachio oil, aleppo chili
(La Vis Gewurtztraminer, 2014, Trentino, IT $9.00 6 oz)

strawberry  gazpacho • 8
mangalica ham, oregano breadcrumbs, green garlic-radish salsa

spring salad • 9
asparagus, snap peas, shaved radish, peas, whipped goat feta, basil-tarragon vinaigrette

charred escarole   • 10
black garlic aioli, pickled sunchokes, truffled pecorino, pine nuts

 

ENTREES

Hudson valley duck confit • 29
mixed greens, rhubarb gastrique, Roquefort, honey-Dijon dressing, chile-sunflower brittle, duck egg, everything crostini
(Monsanto Chianti Classico, 2011, Tuscany, IT  $12.50 6 oz)

pan seared icelandic cod  • 27
jerk spiced plantains, cilantro yogurt, guindilla peppers, pea tendrils, macadamia nuts, fresno chile jam
(Cherry Cove Pinot Noir, 2012, Willamette Valley, OR $11.50  6oz)

bistro filet  • 26
peewee potatoes, grilled ramps, oregano pesto, porcini-guanciale jus
(Christopher Michael Cabernet/Merlot, 2012, Washington $10.50 6 oz)

pan seared U-10  scallops  • 27
mortadella tortellini, easter radish confit, pickled rhubarb, beech mushrooms, pistachios, pea puree
(Mont Gravet Colombard, 2013, Cotes de Gascogne, FR $7.50 6oz)

house dry aged Maryland rib eye• 45
grilled romaine, house made steak sauce
(Hall Cabernet Sauvignon, 2011, Napa Valley, CA $14.50 6oz)

chef’s fish of the day • market priced

chef’s grill of the day • market priced

Mid Plates

house made ricotta gnocchi • 17
asparagus, morel mushrooms, fresh herbs, lemon bechamel
(Zum Riesling, 2013, Mosel, Germany $8.25 6oz.)

grilled steak salad • 16
mixed greens, avocado, egg, tomato, cucumber, goat cheese, poblano dressing
(Familia Castano Monastrell, 2011, Tecla, SP $7.50 6oz)

tuna conserva • 18
tarragon pesto, red potatoes, fennel-shallot confit, black olives, lemon & fennel pollen vinaigrette
(Walnut Block Sauvignon Blanc, 2014, NZ $8.50 6oz)

mediterranean lamb “burger” • 17
roasted tomatoes, arugula, flatbread, harissa sauce, cool yogurt dressing, spicy market fries
(Sols ‘Acantalys Grenache/Syrah/Carignan, 2013, Cotes du Rhone, FR $7.75 6oz)

SIDES & SHARABLES

charcuterie board • 15
chef’s daily offering of cured meats & pates house made accompaniments

artisan cheese plate • 15
a trio of chef’s selections accompanied by house made crostini

crispy brussels sprouts • 6
chopped walnuts, bacon, grapes

mac and aged cheddar cheese • 6

smoked carrots • 7
caramelized fennel puree, hazelnuts, orange, sorghum

marinated olives  • 3