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menu subject to change frequently.
dishes available as small or large plates where indicated with 2 prices.

two selections daily, ask your server
6

house salad
mesclun, frisee, blackberries, orange, cherries, poppyseed vinaigrette
8
caesar salad
with grana padano cheese, anchovy, lemon and croutons
8
radicchio, endive, frisee
with pear, walnuts, gorgonzola cheese, white balsamic dressing
8
beet salad
baby greens, heart of palm, roasted beet, portabella, goat cheese, champagne vinaigrette
10
heirloom tomato salad
fresh basil, sea salt, pecorino romano, olive tapenade, ruby port
10
white peaches, buffalo mozzarella, micro greens, thyme, marjoram, balsamic reduction
10
trio of crostini
selection of pancetta, fig & gorgonzola; shrimp, brie, & mushroom; vegetarian muffaletta on coal-oven bread toasts
13
fresh oysters on the half shell
with pickled ginger-shallot mignonette
15/28
fried calamari
with saffron aioli and marinara sauce
8/14
tuna tataki and salmon tartare
with soy sauce, sesame oil, ginger, lemon and garlic
16
coconut shrimp
forbidden rice, scallop mousse, avocado & black bean salsa
15/26
lump crab cake
cucumber slaw, sherry vinegar, madiera & dijon mustard cream sauce
15
chilled lobster
avocado puree, cucumber slaw, tomato vinaigrette
16
diver scallops
chorizo (spanish sausage), sweet corn cream, pea shoots, chili oil
16/28
petite surf & turf
filet of beef, shrimp, scallop, mashed potato, wilted greens & demi glace
22

slow roasted 1/2 chicken
mashed potatoes, baby green beans, napa slaw, pan gravy
24
five spice roasted 1/2 duck
stir fried vegetables, black rice, sauteed pear, ginger & green peppercorn sauce
30
house smoked pork ribs
dry rub, cider mop, roasted garlic cole slaw, mashed potatoes
24
pan seared tuna
cheese tortellini, broccoli rabe, roasted tomatoes, white beans
19/28
poached swordfish
roasted eggplant, braised leeks, black olives, tomatoes, fresh herbs
28
pan roasted salmon
new potatoes, haricots verts, almonds, spiced marinara
25
pan seared halibut
mushroom fricassee, mashed potatoes, matelote blanc
26
hudson house steak au poivre
with house cut french fries and brandy-demi glace-cream sauce
28
new zealand rack of lamb
fingerling potato salad, red bell pepper relish, truffle oil
29
lump crab & papparadelle "carbonara"
with apple wood smoked bacon, snow peas, carrot, corn, pasteurized egg yolk, grana padano cheese and truffle oil
16/24
zucchini & portobello pie
ricotta cheese, roasted pepper marinara, ratatouille
20
christopher dunn, executive chef
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