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Five onions soup with Gruyere cheese.
Daily selection. Call restaurant for soup of the day.
Endless Summer Farm artisanal lettuce in banyuls red wine vinaigrette.
Roasted beets, watercress, Cara Cara oranges and burrata cheese.
Country pate with Dijon mustard and pickled vegetable salad.
Shrimp with scallions, garlic and cayenne butter.
Moroccan spice-crusted tuna steak with creamy avocado aioli and cured black olives-tomato relish.
Duck confit in philo pastry with raisins, caramelized shallots, almonds and harissa aioli.
Grilled foie gras with roasted veal sweetbreads, Cabernet Sauvignon vinegar and almond veloute.
Half Maine lobster, mango relish, avocado, mixed greens, lemon vinaigrette and mango coulis.
Pan roasted fillet with spring peas, roasted peppers and ras el-hanout sauce supreme.
House made tagliatelle with langoustine, scallops, mussels and razor clams in creamy sauce.
Seared and served with basil mashed potato and beurre blanc.
Mediterranean sea bass in papillote with braised fennel, tomato and scallions.
Moroccan style seasoned Virginia Amish chicken breast with preserved lemon, red olives and onions in saffron jus.
Moroccan style braised lamb shank with tagine spices served with couscous, baby carrots and turnips and rich lamb jus.
Dry aged local New York strip loin steak served with local farms' spring vegetables and green peppercorn sauce.
French style five onions soup.
Daily house made soup. Call restaurant for soup of the day.
Endless Summer Farm artisanal lettuce in banyuls red wine vinaigrette.
Roasted beets, watercress, Cara Cara oranges and burrata cheese.
Heirloom tomatoes, burrata and white balsamic vinaigrette.
Organic chicken breast, artisanal lettuce, egg, local tomato and olives.
Prince Edward Island mussels with tomato, garlic, chardonnay and herbes de Provence.
Endless Summer Farm lettuce, mango, avocado, cherry tomatoes and grilled shrimp.
Maine lobster, mango relish, avocado, mixed greens and mango coulis.
Scallops with tomato, capers, olives, basil and Chablis.
Served with spring peas ragout and ras el hanout sauce supreme.
Filet Mignon served with fries and bordelaise sauce.
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