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seasonal dinner menu
spring 2016
Our pairings evolve through the seasons and are ever changing.  
We do not offer every item every day, but base each menu on what
is best at the market that day. This is just a sample list from which
today’s dinner menu is derived.

to begin

spring pea soup + lime yogurt  g        
mint + lemongrass.  10

foie gras + miso roasted pears  g
roasted grape + vanilla consume. brioche.  19

lumpy cajun crab cakes + rémoulade  
jumbo lump crab meat + hint of  louisiana spice.  14

pulpo + berkshire pork belly  g  
grilled octopus, fingerling potatoes + chorizo. oranges + arugula.  16

sesame ginger yellow fin tuna tartare + guacamole
mango. olive oil crisp.  16

viking village diver scallops + red pepper rouille  g  14

compressed strawberry salad + feta  v g
field greens. asparagus, pickled onions + walnuts. balsamic vinaigrette.  15

baby beet salad + nettle meadow kunik  v g
french triple crème cow's milk cheese. dense, buttery, rich. mixed greens,
oranges + almonds. citrus vinaigrette.  15


from the garden

eggplant parmigiano tower + fettuccine with pesto  v
fresh mozzarella + herbed tomato sauce. macadamia-pignoli pesto.
balsamic molasses.  29

cavatelli, petite peas + wild mushroom ragoût  v *
shiitake, cremini + brown beech mushrooms. white truffle oil + pecorino
romano.  appetizer 19/entrée 29


from the sea

maine lobster + mascarpone-tarragon ravioli
asparagus + morel mushrooms. chive butter.  39

sesame crusted yellow fin tuna + green onion wasabi  g
sweet + sour sticky rice. kohlrabi + sugar snap peas. edamame
puree.  40

coconut milk poached day boat halibut + viking village
scallops g north east wild caught. red quinoa, ginger, mint. brown beech
mushrooms + oyster mushrooms. papaya, daikon radish + asian pear.  39

horseradish crusted salmon + charred brussels sprouts  g  horseradish-
lemon-dill panko crust. grapes, almonds + pancetta. arugula-cucumber
coulis.  34


from the farm

marcho farms lamb sirloin with mint, ramps, porcini
mushrooms + peas  g  coffee + cacao rub. lamb au jus.  40

crescent farm duck duo + carrot-corn bread  g  
breast + confit. baby zucchini + lemon-thyme vinaigrette. carrot + fennel
coulis.  41

pan roasted chicken suprême g + cavatelli, petite peas +
wild mushroom ragoût  *  goffle road farm. shiitake, cremini +
brown beech mushrooms. white truffle oil + pecorino romano.  29

wagyu beef ragù alla bolognese + spaghetti
pancetta. pecorino romano, porcini powder + basil.  appetizer 19/entrée 29

sweets for the sweet

mango-passion fruit mousse tart + ginger ice cream  blackberries +
strawberries. swiss meringue.  12

caramel toffee crunch + walnut brittle sundae
french vanilla bean + brown butter ice cream. TCHO dark chocolate
ganache.  12

basil panna cotta +  compressed strawberries  g  
vanilla bean. hazelnut gravel.  9

triple chocolate mousse cake + espresso ice cream  g  TCHO dark
chocolate + white chocolate. espresso ganache.  12

orange olive oil cake + french vanilla bean ice cream almond cream filling +
rosemary glaze. burnt honey glazed melon.  11

pairings cheese plate trio   
nettle meadow kunik french triple crème cow's milk cheese. dense, buttery,
rich.  bloomy edible rind.
beemster extra aged gouda  v  g
signature dutch cheese. complex and deep notes of butterscotch, whiskey
and pecan .
“royal blue” stilton tuxford + tebbutt earthy + minerally.
fig-onion jam. guava sorbet. olive oil crisps.  18

two scoops + hot fudge or caramel sauce  g   10
french vanilla bean ice cream  g
espresso ice cream  g
chocolate sorbet  g
toasted coconut ice cream  g
ginger ice cream  g
brown butter ice cream  g


coffee.  decaf.  tea.  3

g  can be prepared with no gluten ingredient added
*   risotto or polenta can be substituted for pasta
v   can be vegetarian or vegan


children's menu

today’s pasta + any sauce on menu
or butter, tomato sauce, or garlic + olive oil.  19

pan seared salmon + side from today’s menu   19

pan roasted chicken suprême + side from today’s
menu  19

two scoops ice cream + hot fudge or
caramel sauce   10
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bring your own wine
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