First Course

Panko crusted Brie cheese, balsamic glaze, marinated berries & “bent spoon” strawberry sorbet   12

Artichoke farrotto with prosciutto, shiitake mushrooms and peas; roasted red pepper vinaigrette   11

Goat cheese and caramelized onion tart with arugula & aged balsamic vinaigrette   11

Mediterranean Platter ~ hummus, eggplant, peppers, Calamata olives, Feta and toasts        11

Pea puree soup with lobster and chive   8

Salad

Caesar my way (vegetarian or anchovies available)   8

Lobster and arugula with grapefruit and hazelnuts; grapefruit-clove emulsion   14

Watercress with toasted almonds, roasted beets and mint labne dressing     11

Main Course

Grilled beef tenderloin, grilled leeks, asparagus, creamy mashed potatoes and Stilton fondue   24/30

Grilled lemon & garlic marinated lamb loin over spring pea mashed potatoes, asparagus & peppers    26

Roasted Griggstown Farm young chicken over mint, peas and red peppers in homemade saffron pappardelle pasta; herbs and chili oil   23

Sautéed striped bass over haricots verts and red peppers, mashed potatoes, curried celery root broth with celery and crab garnish   28

Roasted salmon over creamed peas, roasted fingerling potatoes, leeks and peppers with Romesco sauce   26

Sautéed trout with fava beans, morels, crispy polenta and caraway brown butter      23

West African spiced lentil cakes over wilted spinach and roasted carrot risotto         16

Asparagus raviolis with roasted peppers, arugula and asparagus in a light herb and truffle accented cream sauce   18