Soup: Chef?s Creation of the Day | 8

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

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

Salad of Baby Lettuces:
Pickled Root Vegetables, Winter Radish,                              Dried Sherry Vinaigrette | 13
as an entree with Grilled Chicken Breast | 18

Roasted Rainbow Carrots:  Shaved Fennel,              Whipped Goat Cheese, Toasted Pumpkin Seeds,        Sorghum Syrup | 14

Shaved Asian Pear: Chanterelle, M?che,              Camembert, port | 16

Half Shell East Coast Oysters:                                                   Ros? 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

Elk Carpaccio: Preserved Yolk, Cassie, Juniper, Pickled Shallots, Maple | 16



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

Saut?ed Spinach with Miso and Sesame

Grilled Asparagus with Pickled Mustard Seeds

Crispy Brussel Sprouts, Chimichurri, Puffed Farro


Sage and Brown Butter Gnoochi: Smoked Leeks, Braised Chestnuts, Sherry | 17

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

Charred Spanish Octopus: Grilled Pork Belly, Potato Confit, XO sauce | 24

Griggstown Chicken Sausage:  Caullini, Roasted Shallots, Rutabaga Puree, Applejack Pan Sauce | 19

Pan Roasted Salmon: Candy Cane Beets, Grapefruit, Verjus, Curried Yogurt | 21

Steamed Day Boat Halibut: Spaguetti Squash, Kale, Chives, Buerre Blanc | 23

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

Grilled Miso Marinated Marinated Hanger Steak: Roasted Broccoli, Dashi Puffed Rice, Charred Scallions, Hoisin Steak Sauce | 23

Lamb Breast Roulade: Honey cap Mushrooms, Purple Yam Puree, Black Currant and Serrano Gel | 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 A?oli, 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 Salad of Baby Lettuces
? Entr?e or Sandwich
? A Glass of Kombucha, House Select Wine or Dessert

($5 supplement on entr?es $20 and over)



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