soup du jourcup 4     bowl 6

French onion soupa classic done our way 8

poutinefries with cheese curds, duck confit and duck demi 10 (small 7)

steamed mussels – with garlic, fennel and vermouth  14

chèvre fritelightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)

cheese plateask about today’s selection 12

charcuterie platterask about today’s selection 12


the houseorganic mixed greens with your choice of dressing 5

caesar salad – chopped romaine tossed with radicchio, caesar dressing, toasted croutons and shaved parmesan 8

warm goat cheese and roasted beet salad – mixed greens tossed with balsamic-beet dressing topped with toasted walnuts and warm chèvre  8

pear salad – apple juice poached pear with mixed greens tossed in apple cider vinaigrette with butternut squash, candied filberts and crispy prosciutto   10

bulger wheat and kale saladtossed with cranberry vinaigrette, shredded carrots, dried cranberries and cherries, topped with pipitas and feta cheese  8


duck breast* – pan-seared medium rare, served with cranberry sauce, mushroom-leek risotto and roasted vegetables  26

lamb mishmishaya Cattail Creek lamb shoulder braised with apricot, raisin, onion and North African spices, topped with almonds, served with M’hamsa couscous and roasted vegetables 25

savoy chicken – flour dredged pan-seared chicken breast over riccia noodles in dill-tarragon-Savoy cabbage sauce, topped with parmesan and served with roasted vegetables  20

grilled New York Steak* – R & R ranch beef served with chimichurri, duck fat-mashed potatoes and roasted vegetables  28

pork Caucasus –  Carlton Farms pork shoulder braised with fenugreek, chili flake and mustard seed, served with bulger pilaf and roasted vegetables 22

catch of the day* – ask your served about today’s selection  market price

kale and mushroom lasagna – layered with mirepoix vegetables, tomato sauce, ricotta, parmesan and mozzarella cheese  17

Joseph Mihm, Chef de Cuisine

Sorry no separate checks, but we will take up to 4 credit cards per table.
18% gratuity for parties of 6 & more.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. They may also increase your risk of enjoying your food.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s