Main Menu

    • For the Table

    • Rosemary Sourdough Focaccia (V)

      with roasted garlic, olive oil & balsamic

    • Smoked Salmon Spread (GF)

      with seeded everything crackers, yuzu kosho, chives and avocado puree

    • WI Cheese Board (V) (⬧)

      with 3 local cheeses, crackers, almonds, jam & preserves

      add: sliced prosciutto di parma

    • Fried Goat Cheese Curds (V)

      with oyster mushrooms, Brussels sprouts, chili chevre aioli & black garlic maple

    • Small Plates

    • Romaine Salad (⬧)

      with black garlic and caesar dressing, endive, roasted cherry tomatoes and seasoned breadcrumbs

    • Ahi Tuna Carpaccio** (⬧)

      seared rare tuna, apple, fennel, radish, tonnato, potato chips, smoked trout roe, lemon & herb oil

    • Roasted Beets (V) (GF)

      with smoked goat cheese mousse, aged balsamic, candied pistachio, kumquats & herb oil

    • Baby Arugula Salad (GF)

      with Smoking Goose hot coppa, pomegranate, sunflower seeds, Moody Blue & jalapeño vinaigrette

    • Soup du Jour

      rotating seasonal soup

    • Pasta

    • Bucatini al Nero di Seppia**(⬧)

      with shrimp, scallop, mussels, lemon, saffron lobster cream & smoked tomato bread crumb

    • Whole Wheat Radiatori (V) (⬧)

      with brown butter, sage, pear, butternut squash, oyster mushrooms & fontina fonduta

    • Ricotta Gnudi (V)

      with morel mushrooms, ramp and arugula pesto, pine nuts, arugula salad and parmesan crisp

    • Sourdough Rigatoni (⬧)

      with Bolognese ragu, ground beef, pork, prosciutto, San Marzano tomato, parmesan & fresh herbs

    • Sweet Potato Gnocchi (⬧)

      with smoked chicken, chorizo cream, rapini, preserved Meyer lemon & parmesan

    • Large Plates

    • Braised Beef Short Rib (GF)

      with grilled broccolini, gold potato puree, roasted mushrooms & red wine jus

    • Duck Confit Risotto (GF)

      with arborio rice, spinach, balsamic fig jam, red wine walnut butter & blood orange glaze

    • Grilled Sea Bass**(⬧)

      with Sardinian couscous, red crab, ramp aioli, grilled white asparagus & almond romesco

    • Dessert

    • Blakesville Goat Cheesecake

      with rhubarb ginger compote, candied pistachio and basil whipped cream

    • Salted Caramel Crème Brûlée

      chocolate ganache, candied walnut, whipped cream

    • Single Scoop Ice Cream

      rotating flavors of house-made ice creams