Reserve online with OpenTable

Hot calabaza pumpkin soup, apple cider dumpling, toasted pumpkin seeds  $9

Duo de Foie Gras
Seared foie gras, poached quince with saffron;
Foie gras custard   $20

Snail ragout, fava beans and lobster mushrooms flavored with tarragon   $15

Salade de Crabe
Crab and farro salad, watermelon radish,
pickled baby carrot, basil aioli  $15

Pâté de Campagne
Country pâté with sundried cherries and pistachio, kabocha squash compote  $11

[ Updated October 29th- variations possible ]

Steamed Cape Cod mussels, lardons, purple potato, leeks, capers, lemongrass sauce   $27

Cobia fillet confit in olive oil, oatmeal panisse, salsify and red grape fricassée, Anaheim pepper purée, beet emulsion   $28

Pied de Porc
Braised pig foot stuffed with foie gras,
French lentils “Du Puy”  $27

Filet Mignon
Sautéed petite filet mignon, Yukon potato gratin,
watercress, shallot confit, sauce Medoc   $32

Pithivier d’Agneau
Lamb and foie gras baked in puff pastry,
eggplant caviar, baby arugula, natural jus  $30

Bar seat reservations available for the 7 course Chef's Tasting menu

or reserve tables via OpenTable for our regular "a la carte" menu