Dinner Menus

Menu D’Automne

 

Oysters:

on the half shell

or

lightly smoked

Market.

Salade D’Automne:

farm vegetables, sherry vinegar meringue and herbs

14.

Seared sea scallops with beets

18.

Snail sauté with spinach and garlics

16.

 

Cauliflower velouté with chicken confit and bone marrow

12.

Mixed greens salad with Dijon vinaigrette

9.

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Fromage:

Selection of five cheeses from Nickel City Cheese and Mercantile

20.

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Halibut “Pot au Feu” with mushrooms, potatoes and horseradish

40.

Wild salmon fillet with turnip mousseline, greens and pickled mustard seeds

40

 

Green Circle” chicken with Wierzbic Farm carrots and red quinoa

32.

Magret de canard with Swiss chard, salsify, cherries and pumpkin seeds

38.

Venison loin with root vegetable purée and sauce poivrade

40.

Filet mignon with potato gratin and red onion confiture

42.

Oui Chef

This is a six course tasting menu that our team assembles in the moment to make your decision easy; all it takes is saying “Oui Chef.”

87.

 

Wine pairing

50.