Bistronomic Menu

Maytag blue cheese, iowa capriole farm goat cheese, indiana humboldt fog, california carmody, california everton quarters, indiana

Cornichons, baguette croutons, dijon

Apple salad, mizuna, roasted hazelnuts

Prosciutto, dry cured saucisson sec, rosette de lyon dry cured coppa, housemade country pate

Mussels, tarragon, saffron, brunoise of vegetables

Capriole farm goat cheese, sunflower seeds beet greens, hazelnut vinaigrette

Baby kale, poached farm egg, french lentils bresaola, ravigote sauce

Chef’s daily preparation

Haricots vert, pear caramelized walnut, maytag blue cheese dressing

Garlic butter, mushroom duxelles, parsley breadcrumbs

Chef’s daily preparation, vegetables from nichols farm

Confit of peppers, niçoise olive, basil chiffonier, goat cheese

Basil puree, piquillo peppers, scallion, preserved lemon

Celery root & kohlrabi remoulade, toasted pumpkin seed cardamom apple puree, arugula

Pickled pomegranate, curry broccoli quinoa feta cheese, spiced yogurt vinaigrette

Fingerling potatoes, french bean mushroom truffle puree, chicken jus

Chef’s daily preparation, vegetables from nichols

Butternut squash purée, rutabaga pearl barley, almond emulsion

Baby cabbage squid ink cauliflower puree, mussel saffron sauce

Sweet potato puree, cranberry spaghetti squash, green pepper reduction

New york strip loin, frites tossed with black truffle salt parmesan shavings

Celery root puree, shaped brussels sprout bacon lardons, bittersweet chocolate sauce

Fingerling potatoes, french beans mushroom truffle puree, chicken jus

Sweet potato puree, cranberry spaghetti squash, green pepper reduction

Roasted garlic puree, confit of peppers nicoise olives, rosemary sauce

Sundays

Sundays

Sundays

Sundays

Mondays

Mondays

Tuesdays

Tuesdays

Tuesdays

Wednesdays

Wednesdays

Wednesdays

Thursdays

Truffle oil, parsley

Confit of peppers, basil

Parmesan, black truffle salt

Lemon confit, garlic