Menu

Fall/Winter 2016
 

first course . . .

Amuse Bouche… a seasonal offering from the kitchen - complimentary

Bread Service… popover, whipped butter, sea salt - complimentary

Fresh Oysters… daily varietal, apple pearls 3ea

French Onion Soup… Plato Dale onions, crouton, melted gruyere 7

Beet Salad… beet agrodolce, bresaola, pickled Inca berry, our plum vinegar 7

Roasted Carrot Salad… carrot yogurt, preserved lemon, spruce oil, pine nut 5 (V)

Flat 12 Mushroom Toast… goat cheese, egg yolk 9.5 (V)

Warm Brie… Tower Farm apples, sourdough, local honey 18 (V)

Charcuterie… daily meat artistry (ask your server)

 

second course . . .

Cacio e Pepe… fresh pasta, cracked pepper, parmesan 9 (V)

Gnocchi… seasonal preparation 12 (V)

Steamed Mussels… smoked T-Meadow pork broth, local cannellini beans 11 add pasta… 5


main course . . .

Chicken Pot Pie… free range chicken, carrots, potatoes 17

Braised Short Rib… red wine braised beef, fresh pasta, mushroom cream 28

Butcher’s Steak… ask your server MP

Lamb Cassoulet… braised lamb, carrot, white bean, herb butter crumb 19

Carte Blanche… a chef’s choice food & wine pairing
entire table must order
3 courses 50ea
5 courses 70ea
7 courses 90ea

(she deserves it)
vegetarian option available 30ea


 

Reservations  |  Specials  |  Wine List

View Previous Sample Menus
Fall 2016 Sample Menu
Summer 2016 Sample Menu