fried risotto balls

asparagus & mozzarella or mushroom & mozzarella - vegetarian

french fries

rosemary, garlic, with house chipotle catsup & scallion-mint mayonnaise

mussels

brick oven roasted on butter, garlic, pepper, & almonds

slow roasted short ribs

red wine reduction

hummus plate

paprika dusted with warm gyro bread

spicy tunisian olive bowl

roasted beef marrow

with grilled bread & grey salt

grilled duck breast

with lentils & chorizo

fromage forte

a spread of white wine, garlic & seasonal selection of cheeses on toasted baguette

bread plate

artisanal breads with organic goat butter

grilled chicken

butternut squash

fried olives

green baressi - lemon cured

oysters

shrimp

chilled mini lobster tail

tier

includes 12 oysters, 12 shrimp, 5 mini lobster tails, 1oz american sturgeon caviar with blini crème fraiche & lemon

116 cubano

pulled berkshire pork, cornmeal bacon, provolone, cornichons

panini

berkshire speck, smoked mozzarella, organic greens

burger

ground sirloin topped with melted brie, onion rings & bourbon barbecue sauce

american sturgeon

sevruga

ocetra

CHEESE

| cow | maple smoked gouda - taylor farm, vermont | medium soft, slightly smoked meat finish. | brigids abbey - cato corner farm, connecticut | trappist style. creamy & smooth with slight truffle finish. | baley hazen blue - baley hazen farm, vermont | blue devon recipe. natural rind, smooth chocolate-like texture. | cèdre des près - fromagerie domaine feudal | creamy, buttery with a center-layer of maple wood ash. | goat | seal cove goat chee

CURED MEAT

| duck salame – fabrique délices, usa | wild boar cacciatorini – salumeria biellese, usa | sopressatta – molinari, usa | speck – la quercia, usa | chorizo – palacios, spain

PATE

SALAD

SWEETS