Soup: Chef’s Creation of the Day | 8

Chicken Liver Pâté: Pickled Vegetables, Dijon,
Whole Wheat Toast | 9

Za’atar Spiced Flatbread: Chickpeas, Olives,
Roasted Peppers, House Made Yogurt Cheese | 10

Salad of Baby Lettuces:
Toasted Seeds, Radishes, Sherry Vinaigrette | 13
as an entrée with Grilled Chicken Breast | 18

Shaved Asian Pear: Chanterelle, Mâche, Camembert, port | 16

Half Shell East Coast Oysters:                                                   Rosé Pink Peppercorn Mignonette | 18  

F&P House Smoked Salmon: Truffled Egg Salad,
Cornichons, Pumpernickel, Mustard Oil | 12

Jumbo Lump Crab Salad: Edamame,
Pickled Mushroom, Old Bay Sushi Rice | 16

Chilled Local Lobster: Squash, Togarashi, Freekeh, Black garlic | 23

Cured Tuna Sashimi: Cucumber, Tobiko,
Lemongrass Broth | 16

Local Beet Salad: Spiced Coffee Goat Cheese, Walnuts, Baby Arugula | 14

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


Three Cheese Board:
Cracked Wheat Crostini, Garnishes | 16

Jasper Hill Farm Alpha Tolman
Cow, Vermont, USA

Mitica Drunken Goat
Goat, Murcia, Spain

Shropshire Blue
Cow, Leicestershire, UK


Sweet Potato Fries

Almond Cauliflower Puree

Truffle Fries

Baked Macaroni and Aged Gouda

Sautéed Spinach with Miso and Sesame

Grilled Asparagus with Pickled Mustard Seeds

Crispy Brussel Sprouts, Chimichurri, Puffed Farro


Black Truffle Ricotta Gnocchi: Cauliflower Pesto, Pecorino, Basil Oil | 17

Vegetable Spring Roll: Green Papaya-Peanut Salad,
Soy Mustard Sauce | 18

Griggstown Chicken Sausage: Bacon, Collard Greens, Cornbread Puree |18

Pan Roasted Monkfish: Savoy Cabbage, Fideos, Saffron Lobster Jus |$20

Anise Steamed Ora Salmon: Roasted Fennel, Parsnip, Pickled Apple | 19

Seared Day Boat Sea ScallopsSesame Peanut Noodle Sushi, Pickled Vegetable Salad, Miso Vinaigrette | 18

Moroccan Spiced Braised Rabbit: Lentils du Puy, Preserved Lemon, Ras el Hanout | 22

Grilled Miso Marinated Marinated Hanger Steak: Pan fried Rice Cakes, Yellow Squash, Soy Jus | 22


All sandwiches are prepared on House Baked Bread and Rolls

Scallop Po’Boy: Toasted Baguette, Charred Tomato Mayo, Shredded Cabbage, Yucca Fries | 16

Grilled Chicken Breast: Spinach, Tomato, Truffle Aïoli, Toasted Baguette, Celery Root Remoulade | 14

Tamarind Glazed Pulled Duck: Hot Cherry Peppers, Warm Baguette, Napa Cabbage, Yucca Fries | 15

Grilled Burger: House Ground Ribeye and Brisket
Mushroom Confit, Cheddar, Steak Sauce Mayo, Sweet Potato Fries | 18

Duck Confit Tacos: Three per order
Grilled Pineapple, Achiote Guajillo Chile Sauce, Hand Made Flour Tortillas | 15


• Soup or Tuscan Kale and Arugula Salad
• Entrée or Sandwich
• A Glass of House Select Wine or Dessert

($5 supplement on entrées $20 and over)


Lunch | Dinner | Bar | DessertWine | Pre-Theater | Large Group Dinners