Menu

 

Appetizer Selections

signature tomato bisque or soup du jour 8.00

asian calamari 12.00
lightly tossed with a spicy asian sweet and sour sauce

blackened crab cake 12.00
wild fresh crab meat presented with a roasted red pepper puree

caesar salad 9.00
with sundried tomatoes, toasted pignoli nuts and shaved locatelli cheese

carpaccio 14.00
grass fed filet mignon, thinly sliced, garnished with arugula, capers, red onion,
shaved locatelli and drizzled with porcini mushroom oil

duck confit 12.00
confit of leg and thigh served over mesclun greens with dried fruits and nuts
and tossed with a raspberry chipotle vinaigrette

dutch mussels or little neck clams 14.00
served with either a shallot white wine sauce or tomato garlic broth

escargot 12.00
one dozen presented scampi style in a pastry shell

field greens salad 8.00
(dressing choices: balsamic vinaigrette, stilton blue cheese,
tomato french or roasted garlic ranch)

filet meatball 8.00
fresh grass fed ground filet meatball over polenta
with fresh mozzarella, tomato sauce and basil

goat cheese 12.00
breaded goat cheese seared and served with mesclun greens
and a tomato preserve

hummus 9.00
pureed chick peas and tahini paste with lemon and garlic, served with
toasted pita triangles and vegetable chips

pheasant spring rolls 12.00
confit of pheasant and vegetables with an asian plum dipping sauce

shrimp and portabella 15.00
gulf shrimp served on a portabella mushroom, topped with brie cheese,
baked in the oven and presented with a shallot sherry cream sauce


Entrees

australian lamb shank
braised australian lamb shank with couscous primavera
and roasted garlic jus 24.
grass fed, pasture raised, non GMO, no antibiotics or hormones

bbq dry rubbed heritage berkshire prime pork chop
with sweet mashed potatoes and a sauté of local greens 26.
pasture raised, no antibiotics or hormones

boneless braised beef short ribs
cocoa and chili braised beef short ribs
with ancho chili mashed potatoes and roasted root vegetable 28.
grass fed, pasture raised, non GMO, no antibiotics or hormones

buffalo hangar steak
pommes frites, sautéed spinach and a wild mushroom demi-glaze 26.
grass fed, pasture raised, no antibiotics or hormones

elk rack chop
purple smashed potatoes, sautéed greens and tomato
with a sundried cherry demi-glaze 36.
pasture raised, no antibiotics or hormones

filet mignon
house cured bacon wrapped filet with haricot verts in brown butter and shallots, fingerling potatoes and a pinot noir demi-glaze 32.
grass fed, pasture raised, non GMO, no antibiotics or hormones

heritage white pheasant
(small family farmed)

pan seared pheasant with a wild mushroom risotto,
wilted spinach and a pan gravy of chardonnay and shallots 28.
free range, no antibiotics or hormones

icelandic cod
certified sustainable icelandic cod over vegetable risotto with shallot cream 24.
wild.-sustainable

shenandoah valley organic balsamic chicken
garlic mashed potatoes and sautéed greens 26.
free range, non GMO, no antibiotics or hormones

pork cassoulet
french bean stew with fresh pork, bacon, duck confit and sausage 24.

soy duckling
pan seared “Crescent Farms” breast of duck with mashed sweet potatoes,
duck leg and thigh confit and a sweet soy demi-glaze 26.

veal chop
saffron risotto with parma prosciutto, peas and parmesano-reggiano
finished with veal demi-glaze 32.
grass fed, pasture raised, no antibiotics or hormones

venison london broil
roasted shallot mashed potatoes, sautéed spinach
and a caramelized shallot demi-glaze 26.
pasture raised, non GMO, no antibiotics or hormones, free range

waygu steak
sliced american kobe hangar steak
with apple wood smoked bacon and stilton blue cheese mashed potatoes,
sautéed spinach and a caramelized onion demi-glaze 32.
pasture raised, no antibiotics or hormones

salmon possolipo
pacific sockeye salmon poached with white wine, sweet white onion,
plum tomatoes, capers and basil served over linguini 26.
wild-sustainable

shrimp jambalaya
smoked paprika dusted shrimp sautéed with olive oil, garlic and cilantro
over andouille sausage and crawfish jambalaya 26.
wild

texas boar rack
a double cut rack chop rubbed with black pepper, rosemary
and sea salt with wild rice and ratatouille 30.
wild.


Vegetarian Selections

crispy tofu stir-fry
crispy tofu with mushrooms, red peppers, zucchini, broccoli, carrots,
onions and an asisan stir-fry sauce 18.

three bean chili
vegetarian style chili served over brown rice and wheat berries
topped with cheddar cheese, sour cream and green onion 18.

wild mushroom ravioli
house made porcini mushroom pasta filled with
wild mushrooms, ricotta and fresh mozzarella
topped with porcini cream and shaved casio de roma 18.

•Most menu items can now be made gluten free upon request•

Plate sharing fee – 5.00

20% gratuity may be added to parties of 5 or more - please no separate checks

 


Items and pricing subject to change without notice.