WINTER VEGETABLE 8
Flageolet beans, root vegetables, kale and cabbage simmered in vegetable stock finished with pinot noir

ONION OXTAIL 8.5
Oxtails, caramelized onions, and mushrooms simmered in veal stock, topped with a gruyere crouton

Salads

SPAGHETTI SQUASH 8
Spaghetti squash, grilled endive, gorgonzola, cranberry relish, apples, and balsamic vinaigrette

HOUSE SALAD 7
Mixed greens and vegetables with a sherry vinaigrette and a Cherry Glen Farm's goat cheese crouton

GRILLED LETTUCES 8
Grilled romaine, endive and red leaf with garlic cream dressing, walnuts and Parmesan cheese

CELERIAC REMOULADE 8
Julienne of celery root with remoulade sauce and white anchovies

Appetizers

RILLETTES SARTHOISES 8
Ferguson Family Farms Berkshire pig cooked in the old Sarthe tradition

BLUE CHEESE-CHEDDAR APPLE TART 8
Blue cheese, cheddar, caramelized onions and apples in a short crust

ESCARGOT 8
Escargot with puff pastry and herb butter

OYSTERS 9
Cornmeal crusted flash-fried oysters and remoulade; sauteed spinach with Herbsaint and bacon

CHEESE PLATE 11
A trio of cheeses with fresh fruit and compote

HOUSE MADE CHARCUTERIE 11
An assortment of housemade sausage, pate and terrine

Entrees

VEGETARIAN 23
Butternut squash layered with wild rice, mushrooms, spaghetti squash, Camembert and Gruyere bechamel, and spiced pecans

SALMON 26
Pan seared salmon with brandade crust, lentils and sorrel butter

CHOUCROUTE  GARNI 24
House made sauerkraut, potatoes, pork loin, smoked cheeks, and Krakos sausage

STEAK 26
Grilled Terrres Major, roasted Yukon Gold potatoes, red wine poached egg, slab bacon, and Lyonnaise sauce

MONKFISH 24
Grilled monkfish, sweet potatoes, caramelized onions, red eye sauce

PORK SHANK 26
Braised pork shank with Israeli couscous, braised fennel, and cider reduction sauce

DUCK 26
Grilled duck breast buitternut squash and barley "risotto", andouille sausage, cider reduction