Pan fried Trout in cornmeal crust with hoppin’ John w/ Bacalao and Savory eggplant chutney       25.00

Braised Veal Short ribs w/ Red flannel hash w/ sautéed kale and Picholine Hollandaise 23.00

“Three Bird Roast” with winter root vegetable gratin, glazed cipollini and apple cider & Calvados gravy       24.00

Feijoada w/ lamb, linguica, and house smoked local pork loin with flat bread and pickled collard greens      27.00  

Beef tenderloin w/ Boucheron Crust, creamed hominy, wilted swiss chard and bordelaise foam      30.00

Pan seared veal liver w/ Pommery mustard cream sauce 19.00

Steak Chinoise w/ fresh ginger, tamari scallion cream sauce 20.00

Cuban steak, rib eye, marinated in Dijon & Tabasco 25.00

Pave  -     Gougeres w/ Aged Gouda        22.00

• Tomato Bisque
• Pastilla w/ raita
• Arugula salad w/ local mushrooms and grilled Halloumi cheese and white soy glaze