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.)

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

smoked sockeye salmon • 12
dilled pickled green tomato, shaved red onion, caper aioli, preserved lemon vinaigrette,
purslane, black pepper breadcrumbs
(La Vis Gewurtztraminer, 2014, Trentino, IT $9.00 6 oz)

tomato-fennel soup • 8
cherry tomatoes, croutons

cucumber salad • 9
radish, baby fennel, avocado, goat cheese, pesto-buttermilk dressing

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

 

ENTREES

Hudson valley duck confit • 29
hand cut fettucine, carbonara, guanciale, duck cracklings, cherry-pine nut mostarda
(Monsanto Chianti Classico, 2011, Tuscany, IT  $12.50 6 oz)

pan seared swordfish• 29
house cured salt cod brandade, cannellini beans, chorizo, kale, salsa verde, piri piri crème fraiche
(Cherry Cove Pinot Noir, 2012, Willamette Valley, OR $11.50  6oz)

bistro filet  • 26
potato scallion pancake, garlic green bean salad, basil béarnaise
(Christopher Michael Cabernet/Merlot, 2012, Washington $10.50 6 oz)

pan seared U-10  scallops  • 28
merguez stuffed olives, pimento-potato puree, braised calamari, balsamic tomatoes, pickled Holland red chiles, sprouted almonds
(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

borlotti bean empanadas • 17
corn crema, sofrito, charred shishito peppers, roasted zucchini
(Zum Riesling, 2013, Mosel, Germany $8.25 6oz.)

grilled steak salad • 17
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

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