Spring Dinner Menu

La Chasse Menu


Mussels du Jour– Chef’s whim 13

Fried Oysters- Bacon jam, whole grain crema, pickled red onion 13

Escargot Rockefeller– Spinach Pastis butter, bacon pan grattato, aged Parmesan 16

Fried Veal Livers– Crispy potatoes, charred peppers and onions, mushroom-sage gravy 12

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

Pan Seared Foie Gras– Johnny cake, berry preserves, honey-cayenne granola 17*

Seared Crab Cake– Garlic labneh, olive caper relish, herbs 15

Crispy Sweetbreads– Chili-peanut emulsion, toasted sesame, scallion, house kimchi 15

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

Cheese and Charcuterie Board 20


Caesar- House giardiniera, ham dust, butter toasted pepitas, parmesan, pan grattato, Caesar dressing 11

Arugula – Roasted eggplant and spring squash, olive oil cured tomatoes, pickled ramps, everything spice, goat cheese, herb vinaigrette 11

Groganica Greens– Strawberries blueberries, dried apricot, Point Reyes bleu cheese, Marcona almonds, orange-honey vinaigrette 11


Wood Grilled Lamb Porterhouse- Two harissa rubbed porterhouses, roasted cauliflower salad, carrot-ginger puree, lamb demi 40*

Kentucky Fried Rabbit – Creamy fontina spaetzle, smoked pork belly braised kale, pineapple-Fresno chili mostarda 29

Seared Sea Scallops- Caramelized leek and spinach orzo risotto, romesco sauce, olive tapenade, herb oil 31*

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

Wood Grilled Filet- Smashed confit marbled potatoes, fiddlehead ferns, sauce bordelaise, charred ramp butter 42*

Duck Confit– Parmesan polenta, charred broccolini, cherry-red wine demi glace 29

Braised Beef Short Ribs– Herbed Moroccan cous-cous, glazed baby carrots, pepper jelly, chipotle-brown ale jus 29

Wood Grilled Salmon– Rye berry succotash, spring vegetable ratatouille, sunflower pesto 30*

Ricotta Gnocchi– Frondosa Farms mushrooms, olive oil cured tomatoes, asparagus, arugula pesto, truffled mushroom cream sauce 24

Executive Chef Kristina Dyer
Sous Chef Joshua Robinson
*Consuming raw or undercooked meat, seafood, or eggs can result in serious health risks.
Split Plate Charge: $2 for Salads, $5 for Entrees