Dinner Menu

-six nothern oysters with asian pear and szechuan peppercorn mignonette, 13

-hand cut beef tartare with tomato jam, malt vinegar aioli and fried quail egg, 13

-steamed PEI mussels with garlic, shallots, butter, white wine and herbs, 12

-fettuccini with fresh jonah lump crab, garlic, mint, lemon and toasted bread crumbs, 13

-apple and chicken liver mousse with pickled red onion, 8

-vegetable minestrone with chicken meatballs, 6

-pork belly tacos with vegetable slaw and ginger-cilantro salsa verde, 12

-mixed baby greens with grape tomato, red onion and orange-basil vinaigrette, 6

-classic caesar salad with sourdough croutons and aged parmesan, 7

-bibb salad with red onion, grape tomato, crispy bacon and blue cheese dressing, 11

-tricolor salad with roasted shiitake mushrooms, marcona almonds and sherry vinaigrette, 9

- roasted atlantic salmon with napa cabbage, shiitake mushrooms and caraway vinaigrette, 27

-colorado lamb loin chops with sweet and sour cipollini onions, asparagus and citrus gremolata, 35

free range breast of chicken with broccoli rabe, fingerling potatoes and romesco sauce, 27

-pan seared breast of duck with wild rice salad and cherry-balsamic sauce, 27

-berkshire heirloom pork chop with wilted greens, fingerling potatoes and mustard butter, 27

-prime/aged new york strip steak with watercress, red wine jus and pommes frites, 35