Seafood Stuffed Squid 11/8
Tomato Jam, Petite Salad, Crispy Parsnips

Rich Mushroom Soup 10/7
Caramelized Onion, Garlic Bread

Poached Pear-Romaine Salad 8/10
Balsamic Vinaigrette, Lardon, Cheese, Cranberries

Cheese Plate 12/9
Braised Figs, Spiced Walnuts, Roasted Grapes, Fried Bread





Whole Roasted Poussin 34/28
Butternut Squash, Brussel Sprouts, Kale, Truffled Frites

Pan Fried Catfish 38/32
Smoked Mackerel Tartar Sauce, Roasted Potato, Plum Tomato, Pickled Cabbage

Piedmontese Strip Loin 40/36
Basmati Pilaf, Plantain, Garlicky Spinach, Onion Rings, Mornay Sauce

Veal Prepared Two Ways 32/28
Grilled Hanger Steak, Raviolis, Green Beans, Lentils, Natural Jus



Petite Dessert Sampler 8
Petite Sweets

**4 course tasting menu 52**

*Menu is always subject to change

Restaurant

G

Menu Changes Weekly

Wilted Brussel Sprout Salad 11

Romaine, Smokey Blue, Balsamic Bacon Vinaigrette, Crispy Onion

Roasted Chicken Stew 8

Butternut Squash, Tomato, Fried Potatoes

Stuffed Cremini 10

Braise Veal Shank, Manchego, Gremoulada

Smoked Trout Crostini 12

Baguette, Lemon-Caper Aioli

Wood Fire Grilled Strip Loin 36

Wild Mushroom Potato Cake, Cauliflower

Flat Iron Veal Steak 32

“Mac and Cheese”, Baby Cabbage, Crispy Leeks

Walnut Crusted Salmon 34

White Potato-Celery Hash, Kale, Balsamic Broken Brown Butter

Magret Duck Breast 36

Goat Cheese-Zucchini Grits, Black Eye Pea Relish

Local Vegetables in Pasta 25

Roasted Plum Tomato, Sauvignon Blanc, Local Veggies, Parmesan

Petite Dessert Sampler 8

Petite Sweets

**4 course tasting menu 52**