Saffron Mussel Bisque
Heirloom Potato and Fennel
$11

Salad of Mixed Organic Greens
Vidal Plumped Apricots
Chickpea and Cumin Dressing
$10

Grilled Digby Scallop
Braised Escarole and Westphalian Ham
Shellfish Nage
$14

Oven Roasted Beet Bruschetta
Goat Cheese and Tarragon
$8

Truffled Potato Gnocchi
Lemon and Chive Crème Fráîche
$11

Crisp Duck Leg Confit
Braised Red Cabbage and Potato Pancake
$17

Veal Osso Bucco
Toasted Pearl Pasta and Parmesan Gremolata
$19

Roast Supreme of Chicken
Wild Mushroom and Shallot Bread Salad
Citrus and Pine Nut Jus
$18

Lobster and Prawn Risotto
Salad of Baby Winter Leaves and Herbs
Fine Olive Oil
$22

Chick Pea Spatzle
Cumin Studded Tomato Ragout
Wilted Spinach
$13

Executive Chef, Matthew B. Foote