Starters
Lobster Bisque
with roasted lobster pieces, mushrooms, watercress salad and creme fraiche
11
Baby Arugula Salad
with bacon, citrus confit, crumbled Cabrales cheese and honey-balsamic reduction
9
Caesar Salad
with homemade dressing and croutons
6
Smoked Salmon
with arugula, avocado, potatoes, chive creme fraiche and crostini
11
Escargot
in new potato cups with garlic, tomato confit and a lemon-herb butter
13
Calamari
with cumin and mint-spiked fennel salad, citrus, and a fresh garlic aioli
11
Lobster Salad
with celery root remoulade, pomegranate and mixed baby greens
14
Entrees
Bouillabaisse
traditional medley of seafood and potatoes ina savory sauce of tomato, fennel, herbs, saffron and olive oil
19
Grilled Portobello Mushroom
with crispy polenta, sauteed spinach and pomegranate-sweet onion jam
17
Riegelsville Crab Cakes
with roasted beets, haricot verts, roasted celery root, julienned celery and gribiche sauce
23
Bacon-wrapped Atlantic Salmon
with roasted root vegetables, haricot verts, roasted celery root, julienned celery and red wine demi-glace
24
Sea Bass and Purple Potatoes
with carrot, fennel and red onion fondue, citrus confit, and a ginger beurre blanc
26
Seared Duck Breast and Duck Leg Confit
with swiss chard, sweet potatoes and citrus-duck gastrique
23
Grillled Filet Mignon
with melted spinach, wild mushrooms, roasted tomato and a potato croquette, accompanied by sauce poivrade
34
Flatiron Steak Frites
with ratatouille, garlic and chive-whipped potatoes, and bordelaise sauce
24
Herb-stuffed Chicken Breast
with asparagus and radish salad, mushrooms, whipped potatoes and herbed riesling-shallot sauce
22
Chef's special tasting menu available upon request
18% gratuity will be charged for parties of six or more. Smoking is permitted in our Pub only.
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