Spring 

First Courses 

House Made Carrot Ravioli Fresh English Peas, Pea Tendrils, Beurre Blanc 9

 Endive Salad Shaved Artichokes, Parmesan, Lemon Vinaigrette 8

 Seared Diver Sea Scallops Fennel Fondue, Mushroom Ragout 12 

Crab Cakes    Avocado Mousse, Remoulade   10 

Field Greens Salad   Balsamic Glazed Strawberries, Brie, Toasted Almonds   8 

Artichoke Soup Parmesan Fennel Straws, Sorrel Chiffonade   9  

 Five Onion Tart Butternut Squash, Grilled Radicchio, Fennel, Balsamic Reduction 9 

Asparagus Salad   Pancetta, Pine Nuts, Capers, Shallot Vinaigrette   9 

 Main Courses

 Spring Pea and Shrimp Risotto Fresh Mint, Basil 22

 Organic Chicken Breast Artichoke Parmesan Risotto, Fiddleheads 21 

 Pan Seared Halibut Basil Mashed Potatoes, Oyster Mushrooms, Haricot Vert 25 

Spinach and Parmesan Cheese Flan Sauteed Swiss Chard, Carrot Ginger Sauce 20 

Rosemary Rack of Lamb Roasted Fingerling Potatoes, Grilled Asparagus, Cherry Sauce 26 

Fish “In” Chip Potato Wrapped Trout, Truffled English Pea Sauce, Pea Tendrils 23 

Grilled Tenderloin Hand Cut Frites, Sautéed Spinach, Wild Mushroom Sauce 27