
RAW BAR & CHILLED
Oysters on the Half Shell
3.75 ea
House Mignonette
U-10 Shrimp Cocktail
4ea
Preserved Tomato, Horseradish, Lemon
SMALL PLATES
Petite Tourtiere
17
Beef & Pork, Cinnamon, Clove, Nutmeg
CrispY Pork Belly
19
Ponzu Glaze, Chili Roasted Pistachios
Charcuterie Board
37
domestic & imported meat and cheeses, pickles, preserves fruit, crostini
Whipped Ricotta
16
Toasted Baguette, Basil Oil, Honeycomb
AGNOLOTTI
19
Minced Pear & Pecorino
Tempura Fried Chicken
16
Gochujang BBQ, Miso Ranch,
Pickled Vegetable
Oysters Rockefeller
19
Spinach, Garlic, Bearnaise
Tuna Tataki
23
Seared Bluefin, Cucumber,
Green Onion,
Ginger Soy Butter, Wasabi Caviar
Beef Tartare
22
Filet Mignon, Quail Egg, Capers, Shallots, EVOO, House CHips
Point Judith Calamari
17
Arrabbiata Style, Peppadew
Stuffed Mushroom
16
Sun-dried Tomato, Pine Nuts, Gruyere, Basil Aioli, Spinach
Crab Cake
18
Nori Wrapped, Jumbo Lump, Dijon, Sweet Drop, Wakame Salad, Yuzu Tobiko
SOUP & SALAD
French Onion
13
Puff Pastry, Gruyere & Muenster
Lobster Bisque
14
Chives
Potato & Leek
11
Shallots, Thyme, Bay Leaf, Scallions, Bacon, Cream Fraiche
Winter Greens
11
Arugula, Cranberries, Candied Pecans, Orange Segments, Ricotta Salata, Champagne Vinaigrette
Wedge
12
Baby Wedge, Blistered Tomatoes, Applewood Bacon, Blue Cheese, Buttermilk
Classic Caesar
12
Brioche, Sundried Tomato PEsto
Parmigiano – Reggiano, Garlic, Lemon
House Nicoise
12
Greens, Cherry Tomato, Haricots verts, Olives, Red Onion, Boiled Egg, Fingerling, House Vinaigrette
Pasta
HOUSE BOLOGNESE
32
FreshPasta, Sweet Sausage, Short Rib,
Ground Prime Beef,
Whipped Ricotta, Basil
TAGLITELLE
29
Wild Mushrooms, Black Truffle, Parmigiano-Reggiano,
White Wine & Garlic
Carbonara
31
Pork belly, Egg Yolk, Pecorino Romano, Parmigiano-Reggiano, Cracked Pepper, Linguini
Signature ENTREES
Lobster Thermidor
56
Cognac Cream, Lemon, Shallots, Mushrooms, Newburg, Gruyere
Beef Wellington
61
Filet Mignon, Dijon,
D’Uxelles, Puff Pastry, Pommes Puree,
Red Wine Demi Glace
Seared Scallops
52
Maple Cream, Roasted Leeks, Sweet Potato
Chicken Roulade
32
Boursin Stuffed Breast, Sundried Tomato, Truffle Whipped Potato, Prosciutto
Chateaubriand
49
Roasted Filet Mignon,
Pommes Puree, Asparagus,
Baby Carrot, Red Wine & Dijon Demi
Stuffed Shrimp
44
Lump Crab Stuffing, Newburg,
Saffron Risotto
Pork Tenderloin
38
Butternut Squash Puree, Fig & Pine Nut Relish, Charred Brussles, Apple Cider Demi
NY STRIP
50
12oz, Cognac Au Poive, Cabernet Compote Butter, Garlic & Herb New Potatoes
Faroe Island Salmon
33
Heirloom Tomato Risotto, Baby Carrots, Mustard Seed Beurre Blanc
Ratatoulli
29
Eggplant, Plum Tomato, Zucchini, Toasted Pine Nuts, Basil, Red Pepper Coulis
Braised Short Rib
32
Orchard Apples, Bourbon Reduction, Pommes Puree, Heirloom Carrots
Gold Burger
44
24k, Wagyu,
Smoked Gruyere,
Applewood Bacon, House Burger Sauce, Fried Shallots, Truffle Fries
*Please inform your server of any allergie
Executive Chef
Jason Rollman
Escoffier Society Member
Sous Chef
Kyle Tobaygo