Dinner Menu

SMALL PLATES

Warmed Olives herbs, citrus and spices 5-

Smoked Bluefish Pâté pickled pine nuts, grilled bread 6-

Island Creek Oysters tomato water, wasabi, citrus 7-

Chickpea Fries brown butter, gremolata, preserved lemon 6-

Bacon Wrapped Dates goat cheese and curried apple hash 6-

Small Plate of The Day 7-

CHARCUTERIE

Chef’s Selection of Artisanal and Homemade Meats & Pâtés

Traditional Accompaniments 15 –

APPETIZERS

Chicken and Thyme Croquettes smoked paprika aïoli 8-

Cod Fritters chives, citrus infused rémoulade 9-

Seared Foie Gras & Doughnuts rhubarb, ramps, cherries, almonds 12-

Lobster Salad market vegetables, summer truffle vinaigrette 12-

Steamed Maine Mussels tomatoes, saffron, basil 11-

SOUPS

Classic Tomato grilled Vermont cheddar sandwich 8-

Gazpacho charmoula, grilled croutons 9-

Add a grilled cheddar sandwich to any soup 3-

SALADS

Caesar rustic croutons, crispy Parmesan, romaine 9-

Mixed Local Greens radishes, lemon-Dijon vinaigrette 8-

Roasted Beet Salad pistachios, tarragon and goat cheese 9-

Dad's Tomato Panzanella feta, basil, Greek yogurt 10-

Add olive oil poached chicken to any salad 3-

GRILLED FLATBREADS

Roasted Mushroom thyme and herbed ricotta 13-

Margherita fresh mozzarella, roasted tomatoes, basil 12-

Roasted Duck blue cheese, radicchio, onions agrodolce 13-

ENTRÉES

Roasted Chicken

braised kale, fingerlings, mushrooms, leek cream

21-

Orecchiette

braised greens, lemon, Parmesan

17-

served with grilled homemade sausage 20-

Pan Roasted Salmon*

ratatouille, green beans, hazelnuts, brown butter

23-

Spanish Style Pork Tenderloin*

grilled new potatoes, romesca, paprika-lime butter

23-

Pan Roasted Duck Breast*

honey roasted radishes, green tomato jam, pistachios, duck jus

24-

Grilled Steak Frites

garlic spinach, parsnip purée, rosemary-truffle fries

Prime Bavette Steak* Grass Fed Hanger Steak*

25- 27-

SIMPLE SIDES

Roasted Beets with chives 5-

Puréed Parsnips 5-

Homemade “Tater Tots” 5-

Rosemary-Truffle Fries 5-

Roasted Sweet-Garlic Spinach 5-

Summer Ratatouille 6-

Tasting of any 4 sides 17-

In lieu of dessert we serve all guests complimentary

Taza Chocolates.

Dinner is served Tuesday - Saturday from 5pm until 11pm

and Sundays & Mondays from 5pm until 10 pm.

Our chickpea fries are a gluten free menu item made with chickpea flour and dairy. Then fried and served with an aïoli.

Avgolemono is a Greek soup made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle.

Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.

Fregola is a type of pasta from Sardinia. It is similar to Israeli couscous. Fregola comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2-3 mm in diameter and toasted in an oven.

Our Bucatini Carbonara dish is completely vegetarian dish where smoked onions replicate the classic flavors of bacon.

Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from buco, meaning "hole" in Italian, while bucato means "pierced".

Polenta is made from boiled cornmeal.

The piquillo pepper is a variety of chili traditionally grown in Northern Spain. Its name is derived from the Spanish for "little beak".

Romesco is a sauce originating in Catalonia, Spain that is typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and nyoras - a smaller, sweet, dried variety of red bell pepper. Other common ingredients include roasted tomatoes, red wine vinegar and onion.

Ramps are young wild leeks are ours are locally foraged by a duck hunter named Bob Nash.

The flank steak, also known as Arrachera or Bavette, is a beef steak cut from the abdominal muscles of the cow.

We add fresh chopped rosemary and truffle oil to our unenriched potato french fries.