LUNCH MENU

SOUP
Chef’s creation
 $9


 SALADS
Caesar Salad
Romaine tossed with creamy garlic dressing, bacon and Romano topped with peppered double smoked bacon, a crouton gondola
and shaved Parmigiano-Reggiano
$9 

Baby Spinach
Tossed in orange balsamic vinaigrette with toasted natural almonds,
orange sections and Trappeur Brie fritter
$10

Verses Greens
Organic and locally grown lettuce tossed in light vinaigrette
 with garden vegetables
$8 

APPETIZERS
Taste of Asia
Rice paper vegetable spring roll with ginger chili mayonnaise
Sweet and sour soba noodle salad
Kimch’i and tofu wonton with ponzu dip
$12

Foie Gras
Foie gras torchon with maldon sea salt and seared Quebec foie gras
with toasted pumpkin bread and pear marmalade
$25

The Sea
Seared Canadian sea scallops and a shucked oyster served with horseradish lemon sorbet and “ bloody Mary” gêleè
$17

Frog Legs
Pan fried crispy frog legs served with a roasted garlic waffle and
 caper, parsley brown butter
$15

MAINS
Surf and Turf
Delft Blue shaved roast veal on a poppy seed bun with grilled red pepper,
avocado, grilled red onion, watercress and preserved lemon mayonnaise.
New England clam chowder with truffle foam 
$18

Chicken Supreme
Stuffed with herbed Best Baa quark cheese.  Served with butternut
squash sage gnocchi, rapini and wild mushroom ragout
$17

Pork
Roasted Willow Grove pork loin stuffed with apple, shallot and pancetta. 
Served with sweet corn pudding, buttered Brussels sprout leaves;
baby orange carrots and cranberry infused white wine brandy reduction
$16

Duck Duo
Carnarolli risotto with roasted duck leg, edamame, sugar snaps,
dried cherries and chestnuts topped with a sunny side up duck egg. 
Served with wilted collards and baby beets
 $16

Shrimp Bowl
Ginger marinated grilled shrimp, jade bamboo rice, shiitake mushrooms, julienne vegetables, tong ho and a lemon grass forest mushroom broth
$19

Lasagna
Elk, veal and pork Bolognese layered between house made lasagna noodles,
spinach and sheep milk ricotta with grilled garlic crostini
$17

Vegetarian Wellington
Vegetable byaldi and grilled portabella mushroom baked in puff pastry served
with red beet carpaccio, farro pilaf, long beans, sugar snaps
 and beet pinot noir reduction
$15

Market Fish
Our fishmongers freshest available served with the chefs’ choice
of accompaniments
$$

Provençal Beef "Cobbler"
Tenderloin tips in red wine demi glace, vegetables, Yukon gold potatoes,
 tomato and herbs baked with a buttermilk crust
$18