Entrees & Bistro Fare

Specialty Entrees
Bella Farm Moulard Duck Breast, with sage spaetzle, Armagnac sausage, and braised red cabbage, in a raspberry vinegar gastrique.  24
Bouillabaisse, a slow cooked spicy red curry stew of finfish and shellfish, with saffron aioli.  11/20

Lemon-Honey Misty Knoll Farm Half Chicken. Boulangere potatoes in an aged sherry vinegar natural sauce.  21
Salmon "Dieppoise", Normandy Scottish Salmon chowder with cider, shiitake mushrooms, leeks, PEI mussels, and orechiette.  12/22
Vegetarian Tartiflette: layers of potatoes and vegetables topped with Reblochon cheese.  9/16
Porc Noisette, Pork tenderloin medallions braised with Weybridge pancetta, dried plums, creme fraiche, and served with a buckwheat zucchini and quinoa crepe.  21

Bistro Fare
Steak Frites: grilled marinated Brant Farm hanger steak.  23
Moules Frites: Prince Edward Island Mussels in a chardonnay, fine herbs, and tomato broth.  9/16
Hamburger: Boyden Farm Cognac burger with Morbier, Vermont Smoke and Cure bacon, and caramelized onions.  13
Lamburger: with roasted tomatoes, Willow Hill Farm blue cheese, and mint mayonnaise.   14