hummus, eggplant caponata, quinoa tabbouleh, pomegranate & parsley, olives, flat bread
seasonal condiments, tasting of 3 or 5
cornichon, grain mustard, violet mustard, grilled bread
butter lettuce, mixed herbs, radish, dijon vinaigrette
cucumber, preserved lemon, brioche, creme fraiche
green onion dressing, fried shallots, cilantro, rye
parsley, garlic, butter & lemon
chicory, shrimp, blue crab, avocado, garbanzo, tomato, cucumber, lemon vinaigrette
Boston lettuce, grilled broccoli, pickled red onion, chicken cracklins, herb-butterrmilk dressing
applewood smoked bacon, sharp cheddar, secret sauce
bacon, arugula, cucumber, dill aioli
Parisian ham, fried egg, sauce mornay, brioche
caramelized onions, horseradish cream, au jus
tomato preserves, mustard oil, avocado
English pea, smoked ham, caramelized onion, frisee
asparagus, turnip, caramrelized onion, ricotta, puff pastry
apple-celery root slaw, grilled lemon
white wine, shallot, thyme, fries
brown butter, sesame, bok choy
seared maitake, blueberry gastrique, watercress
cous cous, chick pea, apricot
green peppercorn sauce, fries
A softer, lighter, & milder blue cheese. Pastoral overtones with notes of earth and hay. Cow’s milk, unpasteurized.
Raw sheep’s milk cheese, aged 60 days that is pleasantly grainy that dances from fruity to umami. Sheep’s milk, unpasteurized.
This alpine-style cheese has a full-flavor and rich mouth-feel, with savory notes of pineapple, citrus and caramel. Raw cow’s milk, unpasteurized, aged 18-24 months.
Hand crafted triple cream cheese from Stephentown, New York. Bloomy rind, earthy flavors with nutty undertones. Cow’s milk, pasteurized.
Raw grass fed cow’s milk, cave aged 3 to 4 months.