Jumbo Lump Crabcakes with Smoked Red Bell Pepper Sauce       19

Shallot Arborio Suboise with Roast Butternut Squash,

Reggiano Parmesan, Brown Butter Thyme Vinaigrette        14

Seared La Belle Farm Foie Gras, Strawberry Tomato Sorbet

Balsamic Honey Strawberries Brioche     19

Jumbo Lump Crabmeat with Hollandaise       19   add Beluga Caviar     29

Angel Hair Pasta, Grilled Shrimp and Scallop, Carbonara Sauce      19

Escargot Persillade Vol au Vent       18

Soup of the Day      9 

Saffron Crawfish Bisque       9   

Mesclun Mix with Fresh Herbs, Mustard Vinaigrette       9

Asparagus Salad, Baby Spinach, Parmesan Vinaigrette, Crisp Prosciutto    13

Crispy Cornmeal Dusted Oysters over Mixed Greens, Lemon Caper Rémoulade            17

 Baby Spinach, Lingonberry Vinaigrette,

Spicy Almond-Pecan Brittle and Beemster Cheese    13

Boston Bibb Lettuce, Crispy Camembert, Cherry Vinaigrette, Berry Compote            18

Grilled Artisan Romaine Heart and Artichoke with Caraway Vinaigrette and Petit Cantal      17

Seared Tuna Loin with Coriander, Pineapple Relish,

 Carrot Ponzu and Peppered Arugula         17

Georges Bank MonkfishTail, Red Curry, PEI Mussels, Bok Choy    38

Seared Diver Scallops with Roasted Sunchokes, Butternut Squash,

 Spiced Tomato and Cranberry Relish   37

Herb Roasted Mero Bass, Truffled Gnocchi, Basil Cream, Benton Bacon Lardons            41

Lemon Zest Roasted Salmon with Parsnip Puree, Miso Fried Brussel Sprouts,

Citrus Vinaigrette    33

Dover Sole Meunière with Jumbo Lump Crabmeat, Capers       48

Black Angus Filet of Beef with Red Wine Demi-Glace and Foie Gras Butter       41

Filet of Buffalo Tenderloin with Lobster Béarnaise       43

Rack of Lamb with Pecan, Mustard, Garlic and Molasses Crust       40

  Moullard Duck Leg Confit a l’ Orange with Yukon Gold Celeriac Puree     32

Guadalupe Mountain Elk with Apple Braised Cabbage      45

Grilled U.S. Wagyu Kobe Strip with Shiitake and Pearl Onion, Truffle Demi-Glace    45

Cheese Plates

Espresso and Lavender Rubbed Barely Buzzed Cheese

Candied Walnuts and Cornichon      

8

Petit Cantal Cheese with Andouille Sausage

Whole Grain Mustard   

6

Warm Camembert with Honey, Madeira Braised Cranberries

Almond-Pecan Brittle    

6

Trio of Cheeses with Accompaniments

19

Crispy Cornmeal Dusted Oysters Lemon Caper Rémoulade       10

Braised Pork Belly, Arborio Suboise and Bacon Jam        14

Jumbo Lump Crabcakes Smoked Red Bell Pepper Sauce          10

Petite Filet, Herbed Pappardelle Pasta and Parmesan Reggiano  18