Menu items are subject to seasonal availability.
Bar menu
Sunday Supper
Dessert menu
FIRST COURSE
Kumomoto Oysters on the Half Shell
Citrus and Ikura Brulée
16
Parfait of Tuna, Hamachi and Caviar
Tartare of Tuna and Hamachi with Crisp Potatoes, Clabbered Cream, Hard Boiled Egg and Sturgeon Roe
18
Moore’s Farm Butternut Squash Soup
Butter Poached Shrimp and Candied Benton’s Bacon
12
Sautéed Georges Bank Scallops
Georgia Butterbeans, Sweet Corn and Country Ham Chowder with Scallion Oil
15
Steak Tartare & Alsatian Onion Tart
Painted Hills Beef Tartare with Caper Berries, Quail Egg Yolk and Dijon, Caramelized Onion Custard with Sweetgrass Dairy Tomme
14
Seared La Belle Farms Duck Foie Gras
Corn Cakes, Honey Glazed Beets with Orange Zest and Truffled Duck Jus
22
SALADS
A & J Farms Baby Arugula Salad
Roasted Stiffneck Garlic, Shaved Bottarga, Parmigiano Reggiano, Fennel, Toasted Almonds and Lemon Confit Vinaigrette
10
Spanish Valdeon Blue and Fuji Apples
Grilled Ciabatta, Belgian Endive, Toasted Walnuts with Organic Olive Oil and Cherry wood Aged Balsamico
12
MAIN COURSE
Pan Seared Big Eye Tuna
Truffle Creamed Savoy Cabbage, Shaved Fuji Apples, Scallion Oil and Apple Cider Gastrique
34
Sautéed Hawaiian Pink Snapper
Local Butternut Squash, Parsnips, Roasted Hen of the Woods Mushrooms, Cracked Ligurian Olives and House Cured Guanciale Vinaigrette
32
Confit of Alaskan Halibut
Puree of Woodland Gardens Jerusalem Artichokes, Roasted Cauliflower Florets, Glazed Brussels Sprout Leaves and Pecan Brittle
32
Tasting of Local Vegetables
Anson Mill’s Grits, Pole Beans, Sunchokes, Swiss Chard, Fennel, Crystal Organics’ Baby Peppers, Golden Nugget Fingerlings, Arugula and Baby Greens
24
A Tasting Of Local Vegetables
creamy polenta, golden beets, roasted sunchokes, wild mushrooms, baby fennel, fingerling potatoes, jumbo asparagus and spinach
24
Roasted Corn Fed Squab
Roasted Breast and Squab Pot Pie, Hakurei Turnips and Greens, Chanterelle Mushrooms, Peanut Powder and Squab Jus
38
Trio of Grass Fed Veal
Malobar Spinach, Dressed Scarlet Queen Turnips, Confiture of Golden Quince and Natural Veal Jus
Iron Skillet Painted Hills ‘New York’ Strip
Carneroli ‘Caesar Salad’ Risotto, Romaine, Anchovy and Cippolini Crouton, Parmigiano Reggiano and Organic Olive Oil
44
A tasting menu is always available.
Join us for Sunday Supper from 5:30 to 10:00 p.m. on Sunday evenings. Choice of appetizer, entree and dessert—$29.50.