Starters

 

Soup du Jour    6

Wild Mushroom Tart    7

French Onion Soup gratinee   6

Warmed Brie in Phylo with caramelized pears and port wine sauce    8

Crab-stuffed Portabella Mushroom

Pastrami Smoked Salmon    9.5

 Sesame Seared Tuna, ginger and wasabi   13

Beet and Nettle Meadow Farm Goat Cheese Salad  7   

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Salad of Field Greens, julienned vegetables and

cherry tomatoes

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Entrees

 

Chicken Under a Brick, double mashed  21.00

Grilled Venison with sautéed spinach and goat’s cheese,

roasted shallot demi-glace  25.00

Pan-roasted breast of Duck, pumpkin, raisin chutney 23.00

Phylo-encrusted Fillet of Salmon    23.00

New York Strip Steak, maitre de butter, mashed potatoes and vegetable    25.00

Medallions of Veal Champignon, baby mushrooms,

champagne sauce  23.00

Grilled Marinated Skirt Steak, onion marmalade    23.00

Crab-stuffed breast of Free-range Chicken, lemon tarragon beurre-blanc   22.00

Braised Lamb Shank, aromatic vegetables 28.00

Sesame-seared Tuna with simmered

cabbage greens   24.50

Short Ribs of Beef, chipotle-onion relish, mashed potato and corn bread 21.00

 Penne with Shrimp and Scallops

a la vodka “Rustica”    21.00