Autumn

Ragout of Roasted Tomatoes & Mushrooms
White Truffle and Parmesan Custard, Chives, Parmesan Crisp
12

Scallop “Crudo”
Crisp Pork Belly, Pickled Tomatoes, Lemon Balm
13

Ricotta & Chive Gnocchi
Ragout of Beef, Charred Leeks, Tarragon Dressing
11

Duck Confit Ravioli
Broth of Smoked Country Ham, Sage, Scallion
12

Mixed Organic Field Greens
Candied Walnuts, Gorgonzola Cheese,
Creamy Red Wine Vinaigrette
7

Traditional Caesar Salad
Hearts of Romaine Lettuce, Parmesan Reggiano, Croutons
6

Shaved Fennel & Roasted Beet Salad 
Ricotta Truffles, Smoked Lardons, Orange Curry Dressing
8

Caramelized Onion & Wheat Beer Soup
Warm Brie Cheese Croutons
6





  To Begin  
Autumn

Braised Short Rib of Beef
Smoked Root Vegetable Risotto, Caramelized Pumpkin,
Onion Relish, Sauce Ravigote
25

Orange & Miso Glazed Loch Duart Organic Salmon
Ragout of Steamed PEI Mussels & Oyster Mushrooms
Crisp Potato Griddle Cake
27

Iron Forge “Surf & Turf”
Cast Iron Seared Sea Scallops,
Slow Roasted Hanger Steak, Root Vegetable Puree, Truffle Remoulade, Roasted Cippollini Onions
32

Labelle Farms Duck Breast
Wild Rice Crepe, Autumn Vegetables,
Almond Milk & Foie Gras Broth
29

Herb Crusted American Lamb Loin
Roasted Garlic Jus, Eggplant Stuffing, Zucchini,
Fingerling Potato Confit
28


Seasonal Fish & Accompaniments
Market Price


Pan Roasted Trout
Braised Leeks, Warm Salad of Pine Island Potatoes & Cucumbers, Coarse Mustard Dressing
26

Portobello Mushroom “en Croute”
with Roasted Onion Lasagna
Truffle Soubise, Sage Gremolata
21


Tasting Menu
Four Course         Seven Course
49                         82


  Entrees  
Seasonal Menus
Daily menu additions are posted on Facebook.
Click on the link below to follow the seasonal changes.