Chef Rembold changes the menus daily. These are sample menus for winter.


DINNER
APPETIZERS
Olives - 6
Chicken Liver Pate - 12.50
Potato Tortilla - 7.50
Crostini - 9
Soup - 8.50
OYSTERS - 2.75-3 ea
Naked Cowboy (NY)
St. Simon (NB)
Barnstable (MA)
CHEESE - 6 per piece
Rogue Creamery, Caveman Blue (OR)
Twig Farm, Washed Rind (VT)
Consider Bardwell, Rupert (VT)
Cob Hill, Ascutney MTN. (VT)
Cato Corner, Desperado (CT)
MEAT - meat plate 23
Coppa - 9.00
Cacciatorini - 6.00
Prosciutto - 8.00
Salami - 7.00
Soppressata - 6.00

DINNER SPECIALS
APPETIZERS
Celery Root - 11.50
Fettuccine - 14.00
Tartare - 13.00
ENTREES
Tilefish - 24.00
Brick Chicken - 23.00
Red Grouse - 36.00


LUNCH
Olives - 5.50
Potato tortilla - 7
Crostini - 8.50
Chicken liver pate - 12
Soup - 8.50
Market salad - 10.50
House-smoked Ham S/W - 11.00
Grilled Cheese S/W - 10.00
Brick Chicken - 19.50

BREAKFAST
Yogurt with granola - 6.00
Muesli - 6.00
Scone with Devonshire cream & jam - 4.00
Toasted baguette with butter & jam - 2.75
Eggs poached w/ white bean puree, greens & toast - 11.00
Sunny eggs w/ house bacon, caraway yogurt, and grapefruit - 12.00
Biscuit - 2.50
Biscuit with egg and cheese - 6.00
Biscuit with bacon, egg, and cheese - 7.50
Bagel with butter - 2.25
Bagel with cream cheese - 3.25
Bagel with whitefish - 6.50
Chefs' breakfast - 4.75
Frittata slice - 4.00
Frittata sandwich - 6.00


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