APPETIZERS
Salmon Gravlax with Chickpea Pancake
Caviar & Mustard Oil 15.
House Smoked Sturgeon
with Frisée, Lardons & Poached Egg 16.
Truffled “Omelet Soufflé” with Mousseline Sauce 17.
House Smoked Duck Breast
with Crispy Egg & Bitter Greens 16.
Goat Cheese Ravioli
with Tomato, Pancetta & Basil 14.
Spinach & Sausage Stuffed Quail with
French Green Lentils & Cabbage 16.
Grilled Baby Octopus with Braised Fennel &
a Roast Tomato-Caper Vinaigrette 15.
Charred Lamb Carpaccio with Roasted Red Peppers,
Feta & Kalamata Olives 16.
Endive & Roquefort
in a Creamy Mustard Vinaigrette 12.
Mixed Seasonal Greens
with Herbed Red Wine-Parmesan Vinaigrette 10.
ENTREES
Fish
Roasted Farm Raised Sturgeon with Seasonal Mushrooms,
Soy Beans & Truffled Carnaroli Rice 31.
Salmon, Lightly Smoked & Roasted with New Potato Salad,
Fried Oysters, Celery Salad and Sauce Gribiche 28.
Seared Yellowfin Tuna Mignon with White Bean Puree, Black Olive-Lemon
Compote & Red Pepper Coulis 32.
Proscuitto Wrapped Monkfish with Celery Root Puree
& Red Wine Braised Cabbage 32.
Poultry & Game
Grilled Free Range Chicken with Mashed Potatoes & Roast Garlic Jus 28.
Roasted Leg & Grilled Loin of Rabbit with Roast
Garlic
Capellini & Seasonal Mushrooms in a Mushroom Broth 32.
Pan Roasted Squab with Duck Liver Risotto,
Crisp Artichokes & Parmesan 33.
Roasted & Braised Meats
Bacon Wrapped Pork Tenderloin with Grilled Pork Belly, Braised Celery,
& Sauce Soubise 31.
Boneless Loin of Lamb & House Made Lamb Sausage
with Cauliflower Stew and Saffron Cous Cous 37.
Stewed Honeycomb Tripe with Red Wine, Pancetta & Onions 26.
Braised Beef Short Ribs with Sweet & Sour
Beets
& Horseradish Spaetzle 33.
Grilled All Natural Black Angus Strip with Watercress-Roquefort-Red Pepper Salad & Crisp
Potatoes 42.
Simple Grills
Tuna Steak 27.
Free Range Chicken 24.
Double Rib Pork Chop 28.
Rack of Lamb 38.
All Natural Black Angus Strip 38.
Sides
Mashed Potatoes 8.
Soft Polenta 8.
Sautéed or Creamed Spinach 9.
Braised Savoy Cabbage 8.
Haricots Vert 9.
Chef / Owner Thomas Valenti
Chef De Cuisine Lev Gewirtzman
18% gratuity will be added to parties of 8 or more.
