• Cheese & Charcuterie


Cheese for Two 15 (V)

Daily selection of three artisan cheeses with fresh fruit,

candied walnuts, sunflower-raisin toast


House Charcuterie 14

Daily selection of cured meats and patés, mustard, sunflower-raisin toast



Hot Appetizers


Baked Artichoke 15 (V)

Portabella mushrooms, sautéed spinach, gorgonzola cheese,

herb parmesan crust, brown caper butter


Crab Cake 13

Roasted corn, poblano peppers, jicama slaw, lime/cilantro aioli


Foie Gras “BLT” 16

Seared foie gras, toasted brioche, Applewood smoked bacon,

cherry tomatoes, micro greens, white truffle mayonnaise


Lobster Bisque 9 (GF)

Garnished with lobster, micro greens


Salade Lyonnaise 12

Thick cut cured bacon, baby frisée, poached egg, brioche croutons, warm bacon vinaigrette


Cold Appetizers


Butter Lettuce Salad 8 (GF-V)

Kalamata olives, caramelized walnuts, feta cheese


Deviled Eggs 10 (GF)

Deviled eggs, smoked salmon “bacon”, salmon caviar, mushroom/black olive tapenade


Tenderloin Steak Tartare* 14

Shallots, Dijon mustard, cornichons, field greens, sriracha aioli, grilled toast points


Shaved Brussel Sprout Salad 10(GF-V)

Shaved brussel sprouts, parsley, roasted walnuts, pecorino cheese, dried cranberries,

Dijon vinaigrette




Rushing Water Trout 28

Roasted trout stuffed with fennel, apples, orange and black garlic, white ivory lentils,

chives, fermented black olive and tomato confit vinaigrette


Australian Rack of Lamb 34 (GF)

Parmesan and white truffle crème brûlée, Hollandaise,

haricots verts, mint pesto


West Virginia Black Bass Paupiette 29

Black bass with shrimp and crab mousse wrapped in baby leek, asparagus,

marrow bean, chorizo sauce


Duo of Maple Leaf Duck 32

Roasted duck breast, duck leg confit, braised Belgium endive, beluga lentil flan, lingonberry sauce


Norwegian Salmon Salad 19 (GF)

Baby greens, poached pear, cherry tomato, chickpea, ginger rhubarb vinaigrette


Duo of Amish Chicken 23 (GF)

  Roasted chicken breast, chicken leg confit, hoisin glazed carrots,

stone ground white grits, cured Meyer lemon


New York Strip 39

21-day dry aged bone-in NY strip, tourneed vegetables, maitake mushroom,

potato dauphinoise, boudin noir sauce


Moroccan Vegetable Tagine (Vegan)

Artichoke heart, marinated chickpea, curried cauliflower, tomato confit,

Baby Romanesco, chive oil, sauce harissa


Kobocha Pumpkin & Corn Velouté 19 (GF-Vegan)

Rice flour dumplings, maitake mushrooms, asparagus, black lentils,

olive oil roasted tomato, baby leeks and Thai basil oil


Tuna, Tuna, Tuna* 29 (GF)

˜Tuna sashimi with pickled vegetable salad

˜Pastrami spice-crusted tuna, red cabbage slaw

˜Tuna tartare


Sides 5

Haricots verts (GF-V)

Brussels Sprouts (GF-V)

Baby Broccoli (GF-V)

Pommes Frites, Truffle Mayonnaise