Three

baby spinach wilted in extra virgin olive oil flavored with garlic and pine nuts

toasted sunflower vinaigrette, housemade croutons, crumbled goat cheeses

baby arugula and crispy fingerling potatoes tossed with apple cider vinaigrette and grilled onions

fresh albacore tuna, quail eggs seasonal vegetables

finished with cheddar and fried leeks

garnished with shrimp, shitake mushrooms, scallions

marinated with roasted peppers, herbs, garlic

flavored with feta and dill, served with cucumber yogurt dip

thinly sliced eggplant, lightly fried with melted pecorino and buffalo mozzarella, puttanesca sauce.

springfield farm duck egg, fried and served atop a crepe with ham and gruyere

asparagus wrapped in breseola, dressed with tarragon vinaigrette and topped with pecorino

served with spring peas and morel cream sauce

with bacon and bourbon sauce, fried garlic chips

potato puree, bing cherries and butter rum

topped with grilled asparagus

braised pork shoulder served with zucchini banana bread and mango relish

grilled marinated chicken breast and braised chicken leg served in an artichoke and fava bean ragout

lamb shoulder slowly baked in extra virgin olive oil, served with feta, olives, and grilled zucchini

springfield farm rabbit marinated in buttermilk seasoned with cajun spices, served with red beans and herb puree

served with horseradish scallion butter, spring vegetables, and fried fingerling potatoes

tossed with tomatoes, olives, and oregano

steamed in ale, garlic, basil

served with sauteed corn, chives whole grain mustard cream sauce

yellow fin tuna stuffed and rolled with raisins, capers, pinenuts, lightly grilled lemon herb sauce.

pan seared over potato puree gratin with gruyere cheese

grilled haloumi cheese layered with sesame toast, served with arugula and red wine vineagrette

toasted sunflower vinaigrette, housemade croutons, crumbled goat cheese

topped with crumbled goat cheese

served with shaved fennel, olives, and mint

celery, smoked trout, and walnut vineagrette

served with spicy coppa and pistachio oil

thinly sliced eggplant, lightly fried with melted pecorino and buffalo mozzarella, puttanesca sauce

roasted red peppers, herbs and garlic

fried in chickpea batter with roasted garlic aioli

shitake, portobella, and cremini mushrooms finished with thyme and whole grain mustard

baby arugula and crispy fingerling potatoes tossed with apple cider vinaigrette and grilled onions

grilled medium rare and served with sesame soy dressing

potato puree, port soaked cherries and butter rum

with bacon and bourbon sauce, fried garlic chips

pork meatballs stuffed into a sandwich loaf, with mozzarella, pecorino, and puttanesca sauce.

grilled andouille sausage, spicy pork tasso grilled onions, roasted garlic aioli

lightly breaded and fried with melted swiss scallion aioli and kosher dill slices

served over rice, scented with file

inquire with your server about today's preparation

flavored with peppers, apricots, and toasted almonds

steamed in ale, garlic and basil

creamy risotto with jumbo lump crab, roasted tomatoes and parmesan

served with sauteed corn, chives whole grain mustard cream sauce

over butter rum sauce scented with andouille and chives

yellowfin tuna stuffed and rolled with raisins, capers, pinenuts, lightly grilled lemon herb sauce.

over smoked paprika potato salad with arugula puree

chef's signature dish which entails a medley of seafood, in a rich seafood broth, served with grilled baguette and roulle.