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

Tuscan Kale and Arugula Salad:
Avocado, Crispy Chickpeas, Currants, Cara Cara
Poppy Seed Dressing | 13
as an entrée with Grilled Chicken Breast | 18

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

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

Hothouse Tomato Salad:  Pimento Cheese, Pepperoni XO, Sesame Cornmeal Crisps | 14

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



Three Cheese Board:
Cracked Wheat Crostini, Garnishes | 16

Cow, Normandy, France

Fromage D’ Affinois
Cow, Rhóne-Alpes, France

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


Porcini Ricotta GnocchiPeas, Parmesan, Black Garlic Broth | 17

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

Griggstown Chicken Sausage: Bacon, Gold Potato, Roasted Garlic Grain Mustard |18

Line Caught Swordfish: Squid Ink Risotto, Sesame-Snow Pea Salad, Ginger Beurre Blanc |$20

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

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

Stout Braised Short Ribs: Smoked Cipollini Onion, Jalapeño Cornbread | 19

Grilled Miso Marinated Marinated Hanger Steak: Pan fried Rice Cakes, Summer 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