Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Duck liver, lamb, and pork with Grainy mustard, apricot preserves and shallots
Flavoring their own broth with bacon Blue cheese and white wine
Wrapped in feuille de brick pastry on a warm apricot compote with smoked duck breast and fresh berries
baked in extra virgin olive oil with a touch of fresh lemon juice
in a Dijon mustard-herb butter sauce with puff pastry fleurons and parsley
finished with dry sherry and cream and gruyere gratin
wrapped in country ham on red cabbage with bacon and shiitake mushrooms glazed with a sweet-sour whole grain mustard
Accompanied with capers, shallots Horseradish-crème fraiche and melbas
goat cheese filled and baked topped with marinara sauce and romano
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with apples, spicy pecans, danish blue cider vinaigrette
with baby arugula, candied walnuts, and goat cheese white balsamic vinaigrette
with mushroom, hard-boiled egg, crumbled bacon creamy bacon dressing
A robust Spanish seafood stew with shrimp scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise
roasted red pepper-horseradish whipped cream
Sautéed with lemon butter sauce
roasted winter vegetables and bordelaise sauce
chef’s whim
a different style daily
Herb and romano crusted Topped with a roasted tomato-caper butter
rosemary cabernet demi
Crescent farms fresh long island duckling served boneless With blackbread stuffing And a tart dried cherry, currant and port wine sauce
Joyce farms all natural grass fed beef coated with cracked black pepper and served with a caramel-brandy shiitake mushroom sauce on balsamic onions
with an English ale and cider sweet chili sauce and our own pear-orange chutney
moularde duck breast cooked gently to medium rare and finished with a Ch. Lermitage bordeaux reduction
Honey glazed chestnuts, Orange-cherry juniper demi-glace
topped with braised leeks, Teriyaki- honey glaze
roasted winter vegetables and bordelaise sauce
baked with gruyere
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a different preparation daily
wrapped in prosciutto on red cabbage with bacon and shiitake mushrooms and a sweet-sour whole grain mustard glaze
sautéed in olive oil, garlic, lemon over rice
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balsamic onions, and gruyere on pumpernickel rye with mixed greens
a robust Spanish seafood stew with shrimp, scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise
roasted red peppers, and brie omelet
served with baby greens
over spaghetti squash, topped with braised leeks. Teriyaki- honey glaze
with country ham on blackbread, hollandaise
roasted winter vegetables and bordelaise sauce
sautéed in olive oil with garlic and lemon over saffron rice pilaf
baked with Gruyere
chef’s whim
preparation varies daily
wrapped in country ham on red cabbage with bacon and shiitake mushrooms and a sweet-sour whole grain mustard glaze
No description available
balsamic onions, and gruyere on pumpernickel rye with mixed greens
a robust Spanish seafood stew with shrimp, scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise
wrapped in pastry and served on a warm apricot compote with smoked duck and fresh berries
in a Dijon mustard-garlic butter sauce
with goat cheese, baked with marinara sauce and romano
with crème fraiche-horseradish, capers, and shallots with toasted melbas
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with apples, spicy pecans, Danish blue, and cider vinaigrette
with baby arugula, candied pecans, goat cheese and a white balsamic vinaigrette
with mushroom, hard boiled egg, crumbled bacon and a creamy bacon dressing
in a Dijon mustard-garlic butter sauce
with goat cheese, topped with marinara sauce and romano cheese
with crème fraiche-horseradish, capers, and shallots with toasted melbas
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with apples, spicy pecans, Danish blue, and cider vinaigrette
with baby arugula, candied walnuts, goat cheese and white balsamic vinaigrette
with mushroom, hard-boiled egg, crumbled bacon and a creamy bacon dressing
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.