First Course 

Butternut Squash Bisque, Smoked Trout Salad, Walnut Aioli, Micro Greens    15 

Roasted Beet & Burrata Salad, Wild Arugula, Pistachio, Herb Aioli    17 

Autumn Mixed Green Salad, Golden Raisins, Poached Pear, Tomato, Stilton Cheese, Candied Walnuts    15 

Smoked Salmon Rillettes Toast, Pickled Shallots, Herbed Goat Cheese, Mache, Salmon Caviar    14 

Steak Tartare, Dijon, Haricot Vert Salad, Tomatoes, Grilled Ciabatta, Truffle Aioli, Quail Egg, Shaved Truffles    18 

Seared Hudson Valley Foie Gras, Grilled Brioche, Seasonal Compote    26 

Local Sweet Amalia Oysters, Crème Fraiche, Paddlefish Caviar    29   

PSI Cheese Board, Honey Roasted Almonds, Toast Points, Seasonal Fruit & Compote  

Three Cheese    22     Cheese & Charcuterie    38       

Second Course 

Fusilli, Duck Confit, Wild Mushrooms, Peas, Shaved Truffles    23 

Orecchiette, Maine Lobster, Apple Smoked Bacon, Spinach, Basil Cream, Grana Padano    25         

   Casarecce, Toasted Squash, Prosciutto, Sage, Chanterelles, Brown Butter    19 

Third Course 

  Slow Roasted Halibut, Multigrain “Salad,” Melted Leeks, Pancetta, Lobster Soubise Sauce    38    

Local Day Boat Scallops, Sweet Potato Grits, Haricot Verts, Chanterelles, Toasted Carraway Foam    37    

 Branzino, Fingerlings, Roasted Peppers, Olives, Capers, Tomatoes, Caper Vinaigrette    36 

Scottish Salmon, Root Vegetable Risotto, Braised Red Cabbage, Maple Vinaigrette    33   

Free Range Chicken Breast, Wild Mushroom Barley Risotto, Swiss Chard, Warm Shallot Vinaigrette    34 

Duroc Pork Chop, Parsnip Puree, Brussels Sprouts, Apple Smoked Bacon, Toasted Squash, Pine Nuts, Potato Gnocchi, Red Wine    36 

“The Steak,”, Broccolini, Roasted Baby Carrots, Herb Potato Puree, Bordelaise

Dry Aged 18 oz. KC Strip Steak  69 | 8 oz. Hanger Steak  40  

Dry Aged 42 oz. Porterhouse for Two, Crab Mac & Cheese, Caramelized Onions, Mushrooms, Broccolini, Carrots, Bordelaise    125



Executive Chef    Carl Messick

Sous Chef     Jeremy Palumbo