SECOND COURSES
|
| |
HOUSE MADE FETTUCCINI BOLOGNESE 26.
WILD MUSHROOMS, BABY SPINACH |
| |
SEARED SCOTTISH SALMON WITH POMEGRANATE
MOLASSES 29.
PARSNIP PUREE, BRUSSELS SPROUT LEAVES |
| |
MAINE DIVER SCALLOP FRICASSEE WITH FINGERLING
POTATOES 35.
ARTICHOKES, THUMBELINA CARROTS & ROASTED CAULIFLOWER |
| |
ROASTED AMISH CHICKEN
WITH HERB JUS 29.
LOCAL SWEET POTATOES, YELLOW & GREEN WAX BEANS |
| |
GRILLED HUDSON VALLEY DUCK BREAST, ORANGE
GINGER GLAZE 35.
SOBA NOODLE STIR FRY WITH SOYBEANS, BOK CHOY & SCALLIONS |
| |
DIJON & BRIOCHE CRUSTED
RACK OF LAMB 42.
SWEET PEA & MINT RISOTTO, BLACK PEPPER PECORINO |
| |
SLOW BRAISED LEG OF CALIFORNIA RABBIT 33.
BEECH MUSHROOMS, GRILLED FENNEL & ROASTED TURNIP PUREE |
| |
GRILLED
NATURAL RIB EYE STEAK WITH RED WINE SAUCE 42.
SAUTEED SPINACH, BUTTERMILK ONION RINGS |
| |
|
