The menu on the website may vary from the actual menu
Snacks | |
| CRISPY RISOTTO Truffle Cheese | 6 |
| HOUSE-CUT SWEET POTATO FRIES Red Chimichurri Aioli | 5 |
| WHITE ANCHOVY CROUSTINI Salsa Verde / White Bean Puree / Hard Egg | 5 |
| ZUCCHINI CAKES Feta / Dill / Cucumber Yogurt | 6 |
Appetizers | |
| DUCK CONFIT HASH Frisee / Cippolini Onions / Sherry Vinaigrette / Fried Egg | 10 |
| PEI MUSSELS White Wine / Lemon Aioli / Parsley / Shoestring Fries | 13.5 |
| SAUSAGE PIZZA Mozzarella / Jalapeño / Red Onion / Kalamata Olives | 12 |
| LUMP CRABMEAT CROQUETTES Avocado Crème Fraiche | 12 |
| CHEESE Gorgonzola / Camembert / Manchego / Candied Walnuts / Roasted Grapes / Honey Comb | 12 |
| CHARCUTERIE Pork Terrine / Rabbit Rillette / Chicken Pate / Cornichons / House Mustard / Mostarda | 10 |
Soups + Salads | |
| BUTTERNUT SOUP Chestnut / Celeriac Puree | 7 |
| ESCAROLE Pomegranates / Stilton / Toasted Pecans | 8 |
| RAINBOW BEET SALAD Baby Arugula / Farro / Red Beet Emulsion / Sicilian EVOO / Aged Goat Cheese | 9 |
| Caesar Romaine / Creamy Dressing / Garlic-Parmesan Crisp / Spanish White Anchovy With Mediterranean Herb Grilled Chicken Breast or Gulf Shrimp + 6 With Grilled Atlantic Salmon Filet + 7 | 6.5 |
Entrées | |
| SEAFOOD STEW Mussels / Calamari / Shrimp / Salmon / Fennel / Potatoes / Cous Cous | 19 |
| CHAIRMAN’S RESERVE HANGER STEAK Spinach / Potato & Parsnip Gratin / Cippolini Onion / Beef Jus | 20 |
| PANKO CRUSTED CHICKEN PICATTA Mushrooms / Onions / Spinach / Saffron Rice / Capers / Beurre Blanc | 17 |
| GRILLED LAMB T-BONES Escarole / Quince / Fennel / Cider Gastrique | 21 |
| VEAL OSSO BUCCO Lemon & Thyme Risotto / Lacinato Kale | 27 |
| ATLANTIC SALMON Roasted Fennel & Potatoes / Salsa Verde | 19 |
| GRILLED EGGPLANT Escarole / Broccoli Rabe / White Bean Puree / Charmula | 14 |
| Split Entrees + 3 | |
Sides | |
| BROCCOLI RABE / BRUSSEL SPROUTS WITH CAPERS / SAUTEED SPINACH / POTATO MASH | 5 |
We proudly serve local organic vegetables from farm to table, all-natural, hormone-free meats & eco-friendly seafood when possible. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Online menus are updated periodically and may differ slightly from menus in the Café Executive Chef - Jason Tallent | |