Our cheese selection changes frequently, this is a sample of what we offer

Chebris – Onetik, Macaye, Spain – Aged goat’s milk mountain tomme, firm with caramel notes

paired with spicy citrus fig marmalade

 

Bayley Hazen – Jasper Hill Farm, Greensboro, VT – Pasteurized cow’s milk blue, crumbly yet creamy

paired with pear chutney

 

Taleggio— Lombardi, Italy — Pasteurized cow’s milk, semi-soft, washed rind, slightly tangy with a fruity finish

paired with drunken dates

1 cheese $11    2 cheeses $13    3 cheeses $15

Warm Duck Confit Salad with local spinach, celery and radish in a sesame beet dressing 13.

 

Garen's Greens with pickled ramps, fried ricotta and a truffled ramp vinaigrette  12.

 

Hake and Scallop Chowder with smoked fatback, celeriac and potatoes, garnished with pork lardons 9.

 

Rhubarb and Chicken Dumpling Soup with crottin brûlée and shaved artichoke  9.

 

Truffled Wild Mushroom Arancini with molten cheese core, served with sautéed escarole and tomato date sauce  18.

 

Stuffed Chicken Leg with assorted rabes, chickpea fried olives and dill yogurt 23.

 

Archer Angus Bistro Steak Frites with dressed wild greens and mushroom leek butter 29.

 

Skillet Baked Ricotta Gnocchi with eggplant caponata and béchamel  19.

 

Butter-poached Monkfish with pinenut black venus rice and parsnip-potato puree  25.

 

 Lamb and Fava Bean Ragout Stuffed Pepper with charred cipollini and sweet potato purée 26.

 

Fez Fish Stew: assorted locally landed fish and Maine mussels simmered with chickpeas and fennel, served with Tunisian couscous in a spicy saffron tomato broth   26.

 

 

Meyer Lemon Cake Roll

with rhubarb sauce and candied mint

 

Coconut Haupia

with almond macaroon crust, nut crisp and pineapple sauce

 

Olive Oil Cake with whipped sweet ricotta, marsala prune jam and shaved dark chocolate

 

Maple Walnut Tart
with bacon buttercrunch and maple cream

 

Dark Chocolate Cheesecake
with salted ganache, floral whip and cookie crumble