Available daily after 4pm
HORS D’OEUVRE
The Devil’s Eggs (GF, V)
pickled white, peppadew & boursin egg filling, crispy shaved parsnip 12
The NoToRiOuS B.eE.F. (GF)
beef tenderloin tartar, shallot, parsley, egg yolk, truffle salt, red beet Dijonnaise, sweet potato chips 16
Botticelli (GF)
pan-seared sea scallops, rose gel, hibiscus dust, local edible flower, micro pea leaves, dried clementine 18
Shrimp Belafonte (GF)
wild-caught red shrimp, lemon, banana horseradish sauce 15
Duck Leg Confit (GF)
Blue Moon Acre pea leaves, smoked cherry, mint, gastrique L’Orange, toasted pistachio 15
Maud Adams
grilled Spanish octopus, candied jalapeno, chimichurri, smoked cherries 15
Marcy Playground
escargot, smoked cherry, pickled garlic, sambal beurre blanc, Blue Moon Acres pea leaves, crostini 14
Oysters on the Half Shell (GF)
rose vinegar mignonette, cocktail sauce 18
Fondre (V)
seeded bastone, melted raclette, cornichon relish, melba drizzle 12
Aged & Cured
with chef’s accouterments, choose 3 or more
Fourme d’Ambert 8
Mimolette 7
Rosey Goat 8
House Boursin 4
Wild Boar Salami 11
Duck Breast Prosciutto 8
House Smoked Trout 9
GARDEN
Epinard (GF)
baby spinach, matchstick potato, tomato, bacon, fresh mozzarella, pickled haricots verts, grilled red onion vinaigrette 10
del Monte (GF) (V)
burrata, arugula, clementine, strawberry, toasted sunflower seed, blueberry-balsamic reduction 12
Classic Caesar
crisp romaine, house Caesar dressing, asiago cheese, house crouton, anchovy 10
The Inn (V, GF)
seedless cucumber, tomato, red onion, carrot, crumbled goat cheese, field greens, vinaigrette vierge 8
Additions: Chicken Breast 6 / Shrimp 8 / Salmon 12 / Crab Cake 14 / Ribeye 20 / Scallops 18 / Duck Breast 18
CAULDRON
Lobster Stew
butter, sherry, paprika, scalded cream, lobster puff 23
French Onion Soup
Caramelized onion, bone broth, Bordeaux, crostini, broiled provolone & swiss cheeses 9 | naked 6
Soup du Jour
Ask your server for today’s selection | Market
ENTREE
Filet Mignon (GF)
grilled filet mignon, sauteed haricot vert, roasted fingerling potatoes, smoked cherry demi-glace 39
Crab Cakes
haricots verts, roasted fingerling potato, blueberry Creole aioli 36
Spring Pig (GF)
grilled pork mignon, berry risotto, baby carrot, strawberry & smoked peppercorn cream 29
Elch (GF)
115-degree sous vide elk rack, coffee-rubbed, mashed parsnips, roasted trumpet mushroom, apple flambé, demi-glace 45
Somewhere over the…
Rainbow trout, pan-seared, fava beans, roasted trumpet mushrooms, dehydrated clementine, lemon-hibiscus velouté 32
Back to the Poultry
sous vide half chicken, roasted to finish, fingerling potatoes, haricots verts, herbed white wine and smoked cherry pan sauce 30
Orange is the New Salmon (GF)
pan-seared salmon fillet, orange-scented basmati, mango cream, clementine, pea leaves, house-made kale chips 34
Howard (GF)
pan-seared duck breast, confit potato, haricots verts, cranberry gastrique, pistachio, hibiscus dust 32
Fauxlegnese (Vegan)
Mushroom and seitan “meat” sauce, carrot, celery, house-made vegan pappardelle, house-made vegan parmesan 28