Menu


Organic, sustainable and thoughtful cuisine.


Reopening Menu

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.

First Course

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


Second Course


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

Free Range Chicken – 27
butternut squash puree, farro ragout, roasted mushrooms

N.Y. Striploin – 39
8oz striploin, potato puree, broccolini, red wine jus

Glazed Pork Belly – 29
mustarded spaetzle, apples, Brussel sprouts

Seared Duck Breast – 32
puy lentils, celery root, spinach


Dessert

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

Dessert Wine

Acquesi Moscato d’Asti  – 9
Château Laribotte Sauternes – 11

Ports

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

Cognac

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.