Dinner

RESTAURANT WEEK  2017

Hothouse Tomato Salad: Burrata, Burnt
Tortilla Crumble, Tomatillo Salsa

Theresa’s Organic Romaine: Sundried Tomato and Sunflower Seed Pesto, Provolone, Croutons,
White Anchovies

Fromage Blanc Crostini: Pickled Cherries,
Cherry Peppers, Nasturtium

House Smoked Salmon: Sunchoke Tartare,
Caperberry, Pumpernickel, Crème Fraîche

Baba Ganouj: Merguez, Chickpea Fritters, Parsley Oil

Fava Bean and Zucchini Gratin: Pea Greens,
Feta Cheese, Ouzo Vinaigrette

Slow Poached Duck Egg: Crispy Garlic Noodles, Blue Crab, Fresno Hot Sauce

Cornmeal Crusted Local Sea Scallops: Corn Risotto,
Brown Butter Sauce

House Made Weisswurst: Beer Mustard, Watercress

Griggstown Chicken Meatballs: Fontina Stuffed,
Braised Local Greens, Black Truffle Tomato Pan Gravy

Crispy Portuguese Octopus: Jasmine Rice, Nori, Miso

Balsamic Marinated Hanger Steak: Warm
Radicchio and Oyster Mushroom Salad, Salsa Verde,
F&P Steak Sauce

Stilton Cheesecake: Walnuts, Port Reduction

 

SWEETS

Chocolate Crème Brulee

Angel Food Cake
Cherry Compote, Vanilla Ice Cream, Streusel

Trio of Sorbet
Composed Daily, Pizzelle

Stone Fruit Pavlova
Lavender Meringue, Mint Chantilly, Pistachio

Dinner

3 Plates $38

4 Plates $49

 

 

SUMMER MENU

APPETIZERS

Soup
Chef’s Creation of the Evening | 9

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

Half Shell Oysters
Red Wine Mignonette Granita | 18

Black Truffle Ricotta Gnocchi
Broccoli Pistachio Pesto, Parmigiano-Reggiano | 15

Le Québécois Veal Tartare
Burgundy Truffle, Quail Egg, Lardo,
Pickled Mustard Seeds, Toast | 17

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth | 18

ENTREES

Cacio e Pepe
Fresh Cut Spaghetti, Pecorino Romano | 21

Saffron Fregola Sarda
Sepia, Littleneck Clams, Wild Shrimp, Peas, Aïoli | 26

Steamed Ōra King Salmon
English Peas, Morel Mushrooms, Green Garlic,
Sorrel, Pinot Noir Sauce | 32

Poached Long Island Duck Breast
Cured Leg Croqueta, Fava Beans, Fiddlehead Ferns,
Ancho Chili Romesco | 33

Crusted Lamb Loin Spinach
Crushed New Potato, Spring Onion, Amaranth, 
 Black Olive Vinaigrette | 33

 

7 oz. Bone-In Beef Tenderloin | 45

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

8. each