Lunch

SMALLER

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

Gem Lettuce and Arugula Salad:
Gaeta Olive, Pignoli, Sun-Dried Tomato,
Ricotta Salata, Dijon Vinaigrette | 12
as an entrée with Grilled Chicken Breast | 18

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

Salt Roasted Local Beets:
Pistachio Cous Cous, Goat Cheese, Watercress,
Pomegranate Yogurt Dressing | 14

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

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

Vegetable Spring Roll: Green Papaya-Peanut
Salad, Soy Mustard Sauce | 13

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

Fishers Island Oysters: Green Apple and
Vodka Mignonette | 18

 

LOCAL CHEESES

Three Cheese Board:
Cracked Wheat Crostini, Garnishes | 16

Monte Enebro
Goat, Spain

Puigpedrós
Raw Cow, Spain

 Malvarosa
Sheep, Spain

 

SIDES | 8

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

 

LARGER

Black Truffle Ricotta Gnocchi: Hen-of-the-Wood Mushrooms, Leeks, Pine Nuts, Sage  | 17

Pan Roasted Day-Boat Jersey Monkfish:
Potato and Pepper Hash, Brown Butter Sauce | 18

Blackenend Line Caught Tuna: Butternut Squash,
Nori, 25 Year Balsamic Vinegar | 18

Griggstown Chicken: Buttermilk Fried Thighs,
Pumpkin Grits, Braised Endive,
Sherry-Brown Butter Vinaigrette | 17

Seared Day Boat Sea Scallops: Sesame Peanut
Noodle Sushi, Pickled Vegetable Salad, Miso Vinaigrette | 18

Braised Spanish Rabbit: Artichokes, Bacon,
Cavatelli, Dijon Jus | 19

Guinea Hen and Foie Gras Terrine: Port
Poached Pear, Frisée, Buttermilk Truffle Emulsion | 19

Chili Braised Short Rib: Smoked Cipollini Onion, Jalapeño Cornbread | 19

Balsamic Marinated Hanger Steak: Sunchoke Puree, Haricot Vert, Green Peppercorn, Cognac Sauce| 22


SANDWICHES and TACOS

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

 

$26 PRIX FIXE LUNCH
* Soup or Organic Greens Salad
* Entrée or Sandwich
* Glass of House Select Wine
or Dessert

($5 supplement on entrées $20 and over)