Wellfleet Oysters on the Half Shell
Slivers of Asian Pear & Yuzu Ice   $17

Potage of Jerusalem Artichoke Soup
Sorrell & Chive Oil   $12

Sashimi of Bluefin Tuna
Avocado, Jicama & Tempura Snap Peas, Soy-Ginger Marinade   $18

Kuri Squash Ravioli
Crispy Bacon, Parmesan & Meyer Lemon Fondue   $14

Roasted Baby Beets
Horseradish Panna Cotta, Passionfruit & Arugula   $13

Siena Farms Mesclun Greens
Native Radishes, Corn, Smoky Eggplant, Red Pepper Coulis
Herbal Emulsion   $12

Autumn Farm Vegetables & Tiny Ricotta Gnocchi
Cardamom Wine Broth, Shitake Mushrooms & Mint   $23

Seared Giant Nantucket Sea Scallops
Creamy Fregola, Porcini Marmalade with Grapes & Tarragon   $37

Handmade Ricotta Cavatelli with Beef Short Ribs
Topped with Brussels Sprouts Leaves & Parmesan   $27

Wood-Grilled Long Island Duck Breast
Jordan Almond Crust, Vanilla Mascarpone Potatoes,
Baby Bok Choy & Honey Wine Jus   $33

Duet of Free Range Veal
Braised Osso Buco with Savoy Cabbage, Turnips, Carrots
Schnitzel with Fingerling Potatoes, Cornichons & Dill   $42

Apple-Brined Pork Loin
Housemade Sausage & Root Vegetable Hash
Creamy Parsnips & Apple Butter   $36

Lemon & Parsley-Crusted Hake
Olive Oil-Crushed Potatoes, Fall Greens
Champagne Mustard Seed Beurre Blanc   $30

Platter of Artisan Cheeses
Three, Five or Seven Pieces    $12/16/22

{back to top}

Five or Seven Courses   $72/95
Additional Wine Pairing  $32/45

Roasted Baby Beets
Horseradish Panna Cotta, Passionfruit & Arugula
2004 Martinelli Vineyards Gewurtztraminer (Russian River)

Potage of Jerusalem Artichokes (7)
Seared Diver Scallop & Sorrel
2006 Flora Springs Chardonnay (Napa)

Ravioli of Pierre Robert
Lovage Butter & Granny Smith Apple Matchsticks
2005 Marc Keydenweiss Andlau Riesling (Alsace)

Lemon & Parsley-Crusted Hake
Olive Oil-Crushed Potatoes, Fall Greens
Champagne Mustard Seed Beurre Blanc
2007 Merry Edwards Sauvignon Blanc (Russian River)

Wood-Grilled Long Island Duck Breast
Jordan Almond Crust, Vanilla Mascarpone Potatoes,
Baby Bok Choy & Honey Wine Jus
2007 Westerly Vineyards Merlot (Santa Ynez Valley)

Artisanal Cheese Selection (7)
2004 Michele Castellani, Valpolicella Ripasso (Veneto)

Almond Hot Chocolate
Chocolate Financier
2001 Ch‚teau Coutet Sauternes (Barsac)

{back to top}

Five or Seven Courses   $55/$70
Additional Wine Pairing   $32/$45

Roasted Baby Beets
Horseradish Panna Cotta, Passionfruit & Arugula
2007 Kung Fu Girl Riesling (Washington)

Potage of Jerusalem Artichokes (7)
Native Sorrel & Chive Oil
2006 Flora Springs Chardonnay (Napa)

Ravioli of Pierre Robert Cheese
Draped in Lovage Butter
Green Apple Matchsticks
2005 Marc Keydenweiss Les Charmes Pinot Blanc (Alsace)

Warm Artichokes & Haricots Verts
Black Truffle Vinaigrette
1994 Kalin Cellars Cuvée LD Chardonnay (Sonoma County)

Winter Vegetables & Tiny Ricotta Gnocchi
Cardamom Wine Broth, Shitake Mushrooms & Mint  
2007 Two Worlds Pinot Noir (90% Germany /10% Oregon)

Artisanal Cheese Selection (7)
2005 Château Fonbadet (Pauillac)

Almond Hot Chocolate
Chocolate Financier
Heitz Cellars Ink Grade Vineyard Port (Napa)

{back to top}

Five Courses   $50
Additional Wine Pairing   $22

Roasted Winter Beets
Horseradish, Wild Baby Arugula & Passionfruit
2003 Cèlestin Blondeau, Sauvignon Blanc   (Loire)

Potage of Jerusalem Artichokes (7)
Native Sorrel & Chive Oil
2006 Flora Springs Chardonnay (Napa)

Tempura Snap Peas
Avocado, Jicama & Soy Ginger Marinade
2005 Chardonnay, Chateau Laboure-Roi  (Burgundy)

Warm Artichokes & Haricots Verts
Black Truffle Vinaigrette
1994 Kalin Cellars Cuvée LD Chardonnay (Sonoma County)

Harvest Vegetables & Tiny Ricotta Gnocchi
Cardamom Wine Broth, Shitake Mushrooms & Mint  
2007 Two Worlds Pinot Noir (90% Germany /10% Oregon)

Sardinian Cous Cous
Foraged Porcini Marmalade & Tarragon
2005 Cabernet Sauvignon, Bezana (Chile)

Trio of Sorbets
1993 Icardi Nonu Lino, Moscato (Castiglione, IT)    

{back to top}

Artisan Cheese Selections
with Seasonal Accompaniments    $14

Frangipane Tartlet
Rosé Poached Rhubarb & Almond Anglaise   $10

Chocolate & Espresso
Chocolate Mousse, Espresso Soaked Devil’s Food Cake
Espresso Ganache & Raspberry Sorbet   $12

Classic Profiteroles
Coconut Ice Cream, Warm Chocolate Sauce & Pralines   $10

Traditional Vanilla Bean Crème Brulée
Berries & a Shortbread Cookie   $10

Steven Brand, Chef
Matthew Paul Reiser, Wine Director

{back to top}

Gift Certificates may be purchased online. Click here for details.