FIRST
OYSTERS ON THE HALF SHELL | Seasonal selection | 18/ half dozen | GF
CRISPY PORK BELLY | Sweet soy glaze | Sushi rice | Daikon | Sesame | 14
ALDERWOOD SMOKED SCOTTISH SALMON | Radish | Dill cream | Rye crisp | 14
TERRINE OF FOIE GRAS | Brioche | Pickled cherries | Port reduction | 22
“VELOUTE” OF CAULIFLOWER SOUP | Crispy capers | Roasted cauliflower | Arugula oil | 12 V
SNAKE RIVER FARMS WHITE STURGEON CAVIAR | 1 ounce | Two-minute egg | 109
SECOND
CHILLED LOBSTER SALAD | Avocado | Arugula | Cherry tomatoes | Champagne vinaigrette | 28 | GF
GRACE SALAD | Strong Roots Farms lettuces | Gorgonzola | Apples | Roasted walnuts | Sherry vinaigrette | 14
ARUGULA SALAD | Cypress Grove “Purple Haze” goat cheese with lavender & fennel pollen | Bacon lardon | Pickled red onions | Champagne vinaigrette | 14
THIRD
SEA SCALLOPS| Chive beurre monté | Crispy polenta | 36 | GF
“WESTER ROSS” WILD SCOTTISH SALMON | Wild mushroom risotto| Pear & pea shoot salad | 34 | GF
LITTLENECK CLAMS | Spicy pancetta & lemon broth | Bucatini pasta | 29
NORWEGIAN “SKREI” COD | Curried Beluga lentils | Bok choy | Lobster -kombu sauce | 34
ELYSIAN FARMS LAMB “WELLINGTON” | Flageolet beans| English peas| Lamb reduction sauce | 48
BRAISED SHORT RIBS OF PRIME BEEF | Pommes Duchesse | Red wine rosemary sauce | 42
CONFIT OF MOULARD DUCK & PORK BELLY | White bean & lemon purée | Citrus gastrique | 32
FILET MIGNON | 8 oz. | Pennsylvania mushrooms | Rösti potato | Red wine thyme sauce | 52 | GF
WILD MUSHROOM & GOAT CHEESE RAVIOLI | Grace garden herbs | Parmesan cream sauce | 27 V
GF = Gluten Free Options Available
V= Vegetarian Options Available
EXECUTIVE CHEF | PAUL KENDEFFY • SOUS CHEF | CHRIS HOLLOBAUGH • FOOD & BEVERAGE MANAGER | BAILEY ROBERTS
Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food-borne illness.
If you have a food allergy, intolerance, or sensitivity, please speak to your server before you order.
