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Fall/Late Winter Menu

First Course

 Grilled Scallops | Vermicelli Noodle, Shaved Radish, Ginger-Coconut Sauce 13

Sweet Shrimp Tempura | Edamame-Seaweed Salad, Sweet and Spicy Sauce  14

 Duck Wrap| Flour Tortilla, Confit Duck, Jicama Slaw, Hoisin, Peanut, Jalapeño Jam        10

                                                                                                                                                                                                                                                                                    Crisp Calamari | Chile Sea Salt, Napa Cabbage, Lime-Gin Aioli      12

Sashimi| Green Apple, Kimchi Spices, Toasted Sesame, Yuzu-Soy   11

 Pork Belly| Passion Fruit, Watercress, Miso-BBQ    13

Second Course

Grilled Caesar | Hearts of Romaine, Tomato, Shaved Asiago, Olive Oil Croutons         9

B.B.L.T.  | Broadbent's Bacon, Boston Wedge, Tomato Du Jour, Aged-Bleu Cheese Dressing             8

Golden Beets  | Strawberries, Feta Crumble,  Pistachio Nuts, Toasted Quinoa, Aged Balsamic         10

Third Course

Steamed Branzino | Shiitaki-Ginger Broth, Sizzling Scallion Oil       31

Duck Breast| Crispy Leg, Yam Puree, Crushed Pistachio, Brussels Sprouts, Cardamom Spiced Lingonberries   27

 NY Strip| Wild Mushroom Wellington, Melted Leeks, Smoked Tomato-Cabernet Sauce   31

Pad Thai | Wild Shrimp, Rice Noodles, Green Onion, Bean Sprouts, Peanut (Vegetarian Version Available)          24

  Veal Tenderloin | Maitake Mushroom, Rapini, Orzo Pasta, Lemon, Rosemary Pan Jus   32

                                 Lamb T-Bone| Charred Carrot, Salsify, Herb Spaetzle, Roasted Garlic, Lamb Reduction   33                                

Fourth Course

Chocolate Cremeux | Olive Oil Crumble, Apricot, Whipped Creme Fraiche      9

Sweet Potato Crème Brulee | French Vanilla, Burnt Ginger Sugar      8

Coconut Tapioca| Poached Pear, Star Anis, Toasted Coconut   9

Banoffee Parfait| Banana, Whipped Cream, Liquid Caramel, Cashew, Winter Spices  8

Executive Chef - Jason Hippen     General Manager -  - Anne Fitzsimons