Dinner Menu

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