Chef Rembold changes the menus daily. These are sample menus for winter.
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DINNER | |
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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) |
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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 |
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DINNER SPECIALS | |
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APPETIZERS
Celery Root - 11.50
Fettuccine - 14.00 Tartare - 13.00 |
ENTREES
Tilefish - 24.00
Brick Chicken - 23.00 Red Grouse - 36.00 |
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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 |
