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



Three Cheese Board:
Cracked Wheat Crostini, Garnishes | 16

Monte Enebro
Goat, Spain

Raw Cow, Spain

Sheep, Spain



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



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


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 Organic Greens Salad
* Entrée or Sandwich
* Glass of House Select Wine
or Dessert

($5 supplement on entrées $20 and over)