Organic, sustainable and thoughtful cuisine.
Modern American fare by our Executive Chef utilizing seasonal local products.
In our commitment to serve ingredients at their height of freshness, quality and stay true to seasonality, some of our menu items will change frequently. Don’t worry though, something equally delicious will take their place.
Please note this is an abbreviated menu for our reopening. Stay tuned for additions and changes. We will have a full available menu shortly.
Heirloom Baby Beets – 14
local goat cheese, hazelnuts, upland cress
Caesar Salad – 12
baby gem, baguette crisp, white anchovy
Steak Tatare – 15
marinated mushrooms, capers, toasted bread
Butternut Squash Veloute – 13
pancetta, apple, pumpkin seeds
Belgian Endive Salad – 14
red wine poached pears, pecans, Stilton bleu
House Made Potato Gnocchi – 24
maitake mushrooms, Parmigiano, white truffle oil
Seared Scallops – 35
parsnip, pomegranate, baby kale
Veal Milanese – 31
roasted cherry tomatoes, dressed greens, fingerlings
Dark Chocolate Tart – 11
sea-salt, house made vanilla ice-cream
Tea & Coffee
Coffee – 4
organic selection of regular or decaf
Espresso – 3/4
single or double shot
Tea – 3
an assortment of MEM tea
Acquesi Moscato d’Asti – 9
Château Laribotte Sauternes – 11
Cockburn’s Fine Ruby Port – 7
Warre’s Otima 10 Year Tawny Port – 11
Taylor Fladgate 10 Year Tawny Port – 9
Taylor Fladgate 20 Year Tawny Port – 15
Sandeman 20 Year Tawny Port – 18
Grand Marnier – 10
Hennessy VS – 13
Rémy Martin VSOP – 14
H by Hine VSOP – 15
Hine Rare VSOP – 18
Please let your server know of any dietary restrictions or allergies.
We would be pleased to accommodate you as best we can.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.