TOMATO & BEAN SOUP tuscan virgin olive oil & garlic crouton 12 AUTUMN CAPRESE house-made mozzarella, pear & fried artichokes 17 BRAISED CHANTERELLES poached egg, corn grits, bulb onion & thyme 18 TUNA TARTARE hearts of palm & avocado 22 CAPE MAY SALT OYSTERS (6) cucumber herb mignonette 18 HOUSE SMOKED BROOK TROUT celery root blini & sweet apple sour cream 20 SEARED FOIE GRAS figs, purslane & almond 25 (tasting menu supp. $5) ~ SEASONAL VEGETABLES roasted & marinated, fermented, slaw, grains & grape gelee 19 SMOKED CORN organic polenta souffle & corn pierogi 22 JACK-B-LITTLE PUDDING spaghetti squash almondine & dried currants 21 SMOKED BRUSSELS SPROUTS & EGG PASTA poached egg & pecorino romano 26 LOBSTER BOLOGNESE spaghetti, light herbs & shallot-garlic-tomato broth 32 (tasting menu supp. $5) SQUID INK LINGUINI gulf shrimp, herb oil & lemon breadcrumbs 28 BURRATA MEZZALUNA veal meatballs, dried tomato & parmigiano broth 27 ~ ROAST TROUT spanish rice salad, pickled peppers & parsley 34 WILD KING SALMON cherry tomato, wax & shell beans & oregano 42 (tastin menu supp. $5) WILD STRIPED BASS clams, red potato, bacon & romanesco 36 ROAST CHICKEN wild spinach, crispy egg pasta & mushrooms 29 HERITAGE PORK bbq style, collards, baked beans & green tomato jam 35 SEARED DUCK BREAST foie gras stuffed leg, cipolline, corn-hominy stew & black currant 38 DRY-AGED GRASS-FED RIBEYE FOR 2 seasonal vegetables & garlic potato hash 48 per person (not available for tasting menu) Four Course Tasting Menu $85 with wine
TOMATO & BEAN SOUPtuscan virgin olive oil & garlic crouton
12
12
AUTUMN CAPRESEhouse-made mozzarella, pear & fried artichokes
17
BRAISED CHANTERELLESpoached egg, corn grits, bulb onion & thyme
18
18
TUNA TARTAREhearts of palm & avocado
22
22
CAPE MAY SALT OYSTERS (6)cucumber herb mignonette
18
18
HOUSE SMOKED BROOK TROUTcelery root blini & sweet apple sour cream
20
20
SEARED FOIE GRAS
figs, purslane & almond
25
(tasting menu supp. $5)
figs, purslane & almond
25
(tasting menu supp. $5)
~
SEASONAL VEGETABLES
roasted & marinated, fermented, slaw, grains & grape gelee
19
SMOKED CORNorganic polenta souffle & corn pierogi
22
JACK-B-LITTLE PUDDING
spaghetti squash almondine & dried currants
21
spaghetti squash almondine & dried currants
21
SMOKED BRUSSELS SPROUTS & EGG PASTA
poached egg & pecorino romano
26
poached egg & pecorino romano
26
LOBSTER BOLOGNESEspaghetti, light herbs & shallot-garlic-tomato broth
32
(tasting menu supp. $5)
SQUID INK LINGUINI
gulf shrimp, herb oil & lemon breadcrumbs
28
gulf shrimp, herb oil & lemon breadcrumbs
28
BURRATA MEZZALUNAveal meatballs, dried tomato & parmigiano broth
27
~
ROAST TROUTspanish rice salad, pickled peppers & parsley
34
WILD KING SALMONcherry tomato, wax & shell beans & oregano
42
(tastin menu supp. $5)
WILD STRIPED BASSclams, red potato, bacon & romanesco
36
34
WILD KING SALMONcherry tomato, wax & shell beans & oregano
42
(tastin menu supp. $5)
WILD STRIPED BASSclams, red potato, bacon & romanesco
36
ROAST CHICKENwild spinach, crispy egg pasta & mushrooms
29
HERITAGE PORKbbq style, collards, baked beans & green tomato jam
35
SEARED DUCK BREAST
foie gras stuffed leg, cipolline, corn-hominy stew & black currant
38
DRY-AGED GRASS-FED RIBEYE FOR 2seasonal vegetables & garlic potato hash
48 per person
(not available for tasting menu)
Four Course Tasting Menu $85 with wine
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