Harvest Soup  6 -
Daily Seasonal Ingredients

Snack Board 9 -
Eggplant. Roasted Vegetable Spread. Farro Tabouleh. Olives

Cheese Board
Single 6 -      Trio 16 - 

Lyonnaise Salad* 12 -
Poached Egg. Benton’s Bacon. Frisee. Mustard Vinaigrette

Bulgar Wheat Salad 11 - 
Red Cabbage. Onions. Italian Parsley. Bulgarian Feta

Oven Phyllo 12 -
Feta. Savoy Spinach. Sun-Dried Tomatoes. Root Vegetables. Vin Cotto

Bleu Cheese Souffle 10 -
Mushroom Veloute. Roasted Shallot. Cognac

Hamachi* 13 -
Japanese Yellowtail. French Cocktail Sauce. Grapefruit & Avocado Salad. Tempura

Veal Tournedo* 15 -
Shallot-Dijon Crust. White Asparagus. Horn Mushrooms. Sauce Choron

Scallop & Pork Belly 12 - Foraged Mushrooms. Green Asparagus. Spicy Aioli

Game Sausage 14 -
Candied Northern Beans. Benton's Bacon

Braised Bison 15 -
Parsnip Puree. Tomato Confit. Beech Mushrooms. Hollandaise

House-Crafted Pasta MKT
Seasonal Inspiration

Stuffed Phyllo 12 -
Feta. Greens. Sundried Tomatoes. Walnuts. Root Vegetables. Vin Cotto


Piedmontese Ribeye* 38 -
Spring Onion. Garlic Scapes. French Horn Mushrooms

Rabbit Saddle 28 -
Bacon. Carrot. Horseradish. Beech Mushrooms. Melted Leeks

Magret Duck Breast* 29 -
Foie Gras Boudin Blanc. Sweet Potato. Spiced Turnips. Brussels

Scallop Pistou 27 -
Baby Spring Vegetables. Tomato Confit. Wheat Berries. Pancetta. Cervil

Swordfish 28 -
Shrimp. Razor Clams. White Mirepoix. Potato Saffron Rouille. Persillade

Hearth Roasted Fish MKT 
Vegetable Pithiviers. Charmoula Sauce

Roasted Chicken 24 -
Seasonal Vegetables. Potato Pave. Watercress

Venison Backstrap 34 -
Endive. Cranberry. Apples. Spiced Walnuts

Menus are created daily and subject to change.

*State law required us to inform you that some items on our menu may contain raw/uncooked food that may increase your risk of food-borne illness.