Dinner

Soup and Salads

Soup
Chef’s creation of the evening | 9

Theresa’s Organic Greens Salad
Aged Goat Cheese, Kumquat, Marigold, Thyme Vinaigrette | 12

Charred Chiogga Beet Salad
Marcona Almond, Tangerine, Arugula,
White Anchovy, Sherry Beurre Blanc| 13

Warm Shibumi Farms Mushroom Salad
Slow Cooked Egg, Fermented Green Tomatoes,
Black Garlic Habanero Purée | 15

Chilled Roasted Asparagus
Goat Cheese Flan, Pickled Ramps,
Meyer Lemon Pistou | 14

Appetizers

Half Shell Oysters
Red Wine Mignonette Granita | 19

Black Truffle Ricotta Gnocchi
Brussels Sprouts, Sage, Fennel, Grana Padano | 16

Le Québécois Veal Tartare
Burgundy Truffle, Quail Egg, Lardo,
Pickled Mustard Seeds, Toast | 18

F&P House Smoked Salmon
Truffled Egg Salad, Cornichons,
Mustard Oil, Pumpernickel | 17

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth | 18

Lamb Merguez Terrine
Falafal, Pickled Red Onions,
Spiced Yogurt | 18

Roasted Bone Marrow
Roast Beef and Herb Salad, Crispy Onions,
Horseradish Vinaigrette | 24

 

 

Entrees

Cacio e Pepe
Fresh Cut Spaghetti, Pecorino Romano,
Black Pepper | 21

Local Skate Wing
Crayfish and Scallop Sausage, Sauce Vierge | 28

Steamed Ōra King Salmon
English Peas, Morel Mushrooms, Green Garlic,
Sorrel, Pinot Noir Sauce | 38

Grilled Wild Carolina Shrimp
Wild Rice, Red Beans, House Smoked Tasso Ham,
Herbsaint Lobster Broth | 27

Pan Roasted Griggstown Chicken
Rye Spätzle, Speck, Savoy Cabbage, Grain Mustard
Chicken Jus | 29

Long Island Duck Breast
Cassoulet Bean Ragout, Garlic Pork Sausage,
Breadcrumbs | 35

Spinach Crusted Colorado Lamb Loin
Crushed New Potato, Spring Onion, Amaranth,
Black Olive Vinaigrette | 38

Grilled Hanger Steak | 28

12oz. Bone-In Beef Tenderloin | 56

Chive Dauphin Potato, Braised Escarole,
Horseradish Bèarnaise                               

 

 

 

Sides

Sautéed Spinach with Miso and Sesame •Mashed New Potatoes with Spring Onion• Sweet Potato Fries •  Almond Cauliflower Puree • Baked Macaroni and Aged Gouda •
Charred Romano Beans with Bacon • Truffle Fries • Grilled Asparagus with Mustard

9. each