Fall Dinner Menu

Appetizers

Mussels du Jour– Chef’s whim 13

Fried Oysters– Gribiche, crispy capers, chili vinaigrette 13

Escargot Rockefeller– Spinach Pastis butter, bacon pan grattato, aged Parmesan 15

Fried Chicken Livers- Fried spicy pickles, tomato-bleu cheese aioli, chipotle hot sauce, crudite 13

Charred Octopus – Andouille and sweet potato hash, avocado mousse, smoked paprika oil 14

Pan Seared Foie Gras– Grape-Port reduction, Marcona almond butter, French bread toast, pickled grapes17*

Seared Crab Cake- Cucumber-honey labneh, pear slaw, pickled Fresno chilis 15

Crispy Sweetbreads- Tomato jam, Worcestershire reduction, pickled mustard seed, herb oil 15

Smoked Gigante Bean Hummus– Fried cauliflower, Calabrian chilis, arugula pesto, toasted pumpkin seeds 12

Cheese and Charcuterie Board 20

 

Salads

Romaine Wedge– Heirloom tomatoes, sour cherries, pickled red onion compote, country ham dust, Point Reyes bleu cheese, roasted garlic herb dressing 11

Arugula – Roasted butternut squash & fingerling potatoes, candied pumpkin seeds, bacon pan grattato, goat cheese, maple-sherry vinaigrette 11

Groganica Greens– Pears, pomegranate seeds, feta, crispy prosciutto, toasted hazelnut, balsamic vinaigrette 11

 

Entrees

Wood Grilled Lamb Porterhouse– Two sumac rubbed porterhouses, curried cauliflower and fingerling potatoes, pea puree, lamb demi 42*

Kentucky Fried Rabbit “Cassoulet”– Smoked gigante beans, bacon, andouille, country ham, Creekstone beef, parsnip puree, bordelaise 31

Seared Sea Scallops– Curried French lentil, butternut squash, cucumber-garlic labneh, lemongrass beurre blanc, micro cilantro 31*

Cast Iron Seared Pork Chop– Jalapeno-Fontina Weisenberger grits, charred asparagus, red eye gravy, apple-cherry-hazelnut agradolce 28*

Garlic-Herb Crusted NY Strip– Truffled Parmesan frites, pesto aioli, sauce Espagnole, red wine-black pepper butter 38*

Duck Confit and Waffles– Herbed Belgian waffle, spiced maple syrup, chipotle-orange puree 28

Braised Bison Short Ribs– Root vegetable mash, crispy Brussel sprouts, red wine-garlic jus, red veined sorrel 29

Wood Grilled Salmon– Tomato-braised chickpeas with olives, peppers & spinach, roasted garlic aioli, lemon-thyme beurre blanc 29* (Contains Nuts)

Ricotta Gnocchi– Frondosa Farms mushrooms, English peas, sweet peppers, arugula, truffle mushroom cream sauce 24

Executive Chef Kristina Dyer

*Consuming raw or undercooked meat, seafood, or eggs can result in serious health risks.

Split Plate Charge: $2 for Salads, $5 for Entrees