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asparagus & mozzarella or mushroom & mozzarella - vegetarian
rosemary, garlic, with house chipotle catsup & scallion-mint mayonnaise
brick oven roasted on butter, garlic, pepper, & almonds
red wine reduction
paprika dusted with warm gyro bread
with grilled bread & grey salt
with lentils & chorizo
a spread of white wine, garlic & seasonal selection of cheeses on toasted baguette
artisanal breads with organic goat butter
butternut squash
green baressi - lemon cured
includes 12 oysters, 12 shrimp, 5 mini lobster tails, 1oz american sturgeon caviar with blini crème fraiche & lemon
pulled berkshire pork, cornmeal bacon, provolone, cornichons
berkshire speck, smoked mozzarella, organic greens
ground sirloin topped with melted brie, onion rings & bourbon barbecue sauce
| 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
| duck salame – fabrique délices, usa | wild boar cacciatorini – salumeria biellese, usa | sopressatta – molinari, usa | speck – la quercia, usa | chorizo – palacios, spain
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