Photos: Previous Menus

Menu PDFs: Weekend Brunch | Breakfast | Lunch | Dinner | Wine List | Dessert | Late Night See photos of current lunch & dinner menu & breakfast RIBBONS OF GOLDEN BEETS over a three grain sauté of quinoa, black rice and barley, with chickpeas, kale, fresh thyme and lemon zest Westphalian Ham, Pickled Pear & Brie Flatbread WHITE BEAN & ROASTED GARLIC SOUP with pickled red onion and kale chips PEAR & ARUGULA SALAD with walnuts, endive, pickled pear, Prima Donna cheese and lemon-poppy Vinaigrette SLOW BRAISED PORK CHEEK in a hunter style sauce of tomatoes, mushrooms and fresh herbs over mushroom & brie smoked “barlotto” and sautéed greens BLE SANDWICH, thick sliced Nueske’s bacon, lettuce, sunny-side up eggs and garlic aïoli on toasted sourdough, served with hand-cut fries LEMON-GARLIC SHRIMP RISOTTO, sautéed shrimp over a fennel and green pea risotto with crumbled goat cheese and fresh mint CHICKEN LIVER MOUSSE and crispy toasts BEEF SHORT RIBS BOURGUIGNONNE, Certified Angus Beef® braised in red wine mushroom sauce over crème fraiche mashed potatoes and French green beans SCOTCH EGG, hard boiled egg crusted in Italian sausage with pickled red onion rémoulade and petite frisée salad Sunday Special: Chicken Fricassee Crepes PAN SEARED SEA SCALLOPS with lemon-poppy marmalade over mushroom & brie smoked “barlotto” and sautéed greens Thursday Special: Pan Seared Quail PRINT WORKS MINI DESSERT MÉLANGE: Profiterole, Decadent Chocolate Mousse, Lemon Meringue Cheesecake, White Chocolate Crème Brûlée LEMON MERINGUE CHEESECAKE with citrus shortbread crust WHITE CHOCOLATE CRÈME BRÛLÉE with chocolate covered orange shortbread cookie GRILLED SALMON QUINOA SALAD with crispy sunchoke chips, arugula, honey-tarragon vinaigrette and shaved Prima Donna cheese (lunch) Flatbread: Roasted Golden Beet, Spiced Walnut & Goat Cheese PAN SEARED SEA SCALLOPS with bacon jam and beurre blanc over forbidden black rice and sautéed greens SPLIT PEA & HAM SOUP with mint crème fraiche WILD BOAR SAUSAGE with bacon jam over sautéed barley and chiffonade Brussels sprouts FOIE GRAS MOUSSE with bacon jam and crispy herb toasts FORBIDDEN BLACK RICE served with buttered leeks, roasted butternut squash, sautéed wild mushrooms and toasted walnuts SAUTEED WILD MUSHROOM & SHRIMP RISOTTO with crumbled goat cheese, truffle oil and fresh herbs WILD CAUGHT SHRIMP SALAD SANDWICH with celery, red onion, honey tarragon vinaigrette and mayonnaise on a croissant, served with hand-cut fries (lunch) FRENCH DIP thinly sliced Certified Angus Beef® on a toasted baguette with caramelized onions, Emmentaler and jus for dipping, served with hand-cut fries (lunch) TRUFFLE & PISTACHIO SAUSAGE with warm sunchoke salad BUTTERSCOTCH CRÈME BRÛLÉE with cinnamon palmier VANILLA-MASCARPONE CHEESECAKE with port wine poached pear BISTRO SANDWICH, scrambled eggs, shaved ham, bacon, vintage cheddar and mustard aïoli on a toasted English muffin, served with bistro potatoes (Breakfast/Brunch) MUFFIN BASKET, assorted fresh baked muffins served warm with butter (Breakfast/Brunch) SPINACH, MUSHROOM & HAM OMELET with crumbled goat cheese and chives, served with bistro potatoes (Breakfast/Brunch) See more breakfast photos! ONION & EMMENTALER TART with arugula and walnut salad PORT WINE & THYME BRAISED BEEF SHORT RIBS, Certified Angus Beef™ with crème fraiche mashed potatoes and French green beans WHITE CHOCOLATE-CRANBERRY SWIRL CHEESECAKE with citrus shortbread crust CHOCOLATE CINNAMON CRÈME BRÛLÉE with Madeleine cookies Smoked Apple, Sausage, Cherry & Prima Donna Cheese Flatbread WINTER SALAD with tangerines, pomegranate, fennel, grilled endive, arugula, walnuts, barley, goat cheese and white balsamic-orange vinaigrette LOCAL LAMB SLIDERS with Emmentaler, tomato jam, crispy bacon and hand-cut fries PAN SEARED SEA SCALLOPS with tangerine beurre blanc over mushroom barley with bacon vinaigrette and French green beans TOULOUSE SAUSAGE & AGED CHEDDAR DIP with herb butter crostini WILD MUSHROOM, LEEK & BARLEY STUFFED CABBAGE with tomato-Pernod cream sauce ROASTED BEET SALAD with mixed greens, Roquefort croutons and vinaigrette CHARCUTERIE SANDWICH with cured and prepared meats, Emmentaler, shaved red onion, Dijon mustard and red wine vinaigrette on a French baguette, served with hand-cut fries (lunch) WARM TRUFFLED EMMENTALER DIP with torn bread VEGETABLE FRITES with smoked almond and pomegranate pesto PORK MILANESE, thinly pounded, lightly breaded bone-in chop with poached pear salad and sweet onion vinaigrette Truffled Goat Cheese, Mushroom & Onion Flatbread LEMON-GARLIC SHRIMP RISOTTO, sautéed shrimp over a fennel and green pea risotto with crumbled goat cheese and fresh mint PAN SEARED SEA SCALLOPS with hazelnut-sage brown butter, golden beet purée and French green beans LAMB MEATBALL SANDWICH, open-faced on a baguette with Emmentaler, caramelized onions and corn rouille, served with hand-cut fries (lunch) Cauliflower Gratin Cassoulet, a traditional French stew of white beans, pork, sausage and preserved duck (Thursday special) PUMPKIN SEED CRUSTED VEAL CHOP with cranberry-ginger gastrique, golden beet purée and sautéed seasonal greens RED WINE BRAISED BEEF SHORT RIBS with caramelized onion & Emmentaler spaetzle and French green beans GINGERBREAD CRÈME BRÛLÉE with lavender shortbread cookies LEMON MERINGUE CHEESECAKE with citrus shortbread crust BAKED TOFFEE CAKE with brûléed banana, caramel sauce and housemade vanilla ice cream STRAWBERRY BIBB SALAD, with pecans, Farmer’s cheese and rhubarb vinaigrette FROZEN LOCAL STRAWBERRY MOUSSE SOUFFLÉ ASPARAGUS SPEARS with truffled béarnaise and shaved Parrano PAN SEARED SCALLOPS with bacon-rhubarb beurre blanc, roasted sunchokes and asparagus SPRING ONION & GOAT CHEESE TART with a carrot, fennel and Parrano crispy brick dough cigar and Bibb lettuce tossed in vinaigrette FOIE GRAS PÂTÉ with local strawberry-black pepper marmalade CRISPY VEGETABLE FILLED BRICK DOUGH CIGARS with herbed crème fraiche STRAWBERRY CHARLOTTE ROYALE delicate strawberry mousse in a housemade Swiss roll case LAMB SHORT CRUST PASTRIES with frisée lettuce and mint vinaigrette BACON WRAPPED BEEF SHORT RIBS, red wine braised and shredded, with crème fraiche mashed potatoes and French green beans ROASTED BEET SLIDERS with Farmer’s cheese and onion & Emmentaler spaetzle Mushroom Quinoa Stuffed Pumpkin with crumbled goat cheese, seasonal vegetables and crispy beet chips All-Natural Beef Short Ribs, red wine braised, with crème fraiche mashed potatoes and French green beans Roasted Beet Salad with mixed greens, Roquefort croutons and vinaigrette Forbidden black rice served with buttered leeks, roasted pumpkin, grilled portabello mushroom and toasted walnuts Roasted Cauliflower, Sage Pesto & Raclette Cheese Flatbread Tarragon Crusted Halibut with a sundried tomato and lemon cream over crème fraiche mashed potatoes and Brussels sprouts Wild Mushroom Gnocchi with morel cream, Giacomo’s chicken sausage, roasted root vegetables, pistachios, chevre and watercress Baked Toffee Cake with brûléed banana, caramel sauce and housemade vanilla ice cream Confit Duck Sliders with roasted shallot rouille Herb Seared Beef Tenderloin Salad with cherry tomatoes, walnuts, Roquefort croutons, mixed greens and walnut vinaigrette Chef’s Cupcakes: two housemade Chef favorites PAN SEARED SCALLOPS over black “forbidden” rice with beurre blanc and sautéed spinach TRUFFLE & PISTACHIO SAUSAGE with warm potato salad HAZELNUT MUSHROOM & SHERRY PÂTÉ with crostini LOCAL PORTABELLO MUSHROOM & POTATO TART with sage-walnut pesto, spring greens and truffled crispy spaetzle BANANA TARTE TATIN, upside-down tart of caramelized bananas, pastry crème and dark rum with housemade vanilla ice cream FLATBREAD, Truffled Goat Cheese, Mushroom & Onion CHEESE BLINTZ SUZETTE with orange beurre blanc and vanilla ice cream (Weekend Brunch) Veal Blanquette, creamy ragoût of veal, mushrooms and pearl onions, served with onion & Emmentaler spaetzle and French greens beans Sauteed Pork Milanese, thinly pounded lightly breaded bone-in chop with mixed greens, pears, walnuts, chevre and white balsamic-lime vinaigrette Smoked Salmon Burger on challah with fennel-carrot slaw and fries (lunch) Brandade, salt cod baked with garlic, potatoes, onion and cream, served with herb grilled crostini Grilled Lamb Chops with sauce verte, French green beans and caramelized onion and Emmentaler spaetzle Gnocchi Provencal with wild caught shrimp, bacon, capers, olives, arugula and heirloom tomato in a light cream sauce Smoked Salmon & Buckwheat Blini with capers, boiled egg and crème fraiche Brandied Baked Brie with candied pecans and crostini Chocolate Charlotte Royale delicate hazelnut mousse with blood orange crème anglaise Salad Russe with beets, green beans, celery, carrots, radish, Russian dressing and cottage cheese crostini Port Wine Braised Lamb Shank with roasted root vegetables and caramelized onion and Emmentaler spaetzle Baked Crispy Potato Crusted Snapper with creamy seafood mousse, potatoes au gratin and French green beans Calvados Glazed Pear Galette with housemade vanilla ice cream Crispy Pork Cassoulet with white beans, saucisson and bacon, served with Brussels sprouts Local Tomato Plate with extra virgin olive oil, Farmer’s cheese and fresh basil chiffonade Herb Crusted Lamb Medallions with ratatouille, lyonnaise new potatoes and parrano-herb grilled baguette Peach Charlotte Royale, delicate peach mousse in a housemade Swiss roll case Carrot and Roasted Corn Salad with mixed greens, cottage cheese and honey lemon-cumin vinaigrette Seared Scallops with citrus and heirloom tomato crème fraiche, savory tomato bread pudding and French green beans Heirloom Tomato Tart with crumbled Farmer’s cheese, crispy zucchini chips and wilted spinach Almond Crusted Brie with blackberry compote and black pepper crostini Mocha Crème Brûlée with chocolate dipped orange shortbread cookies Truffled Boudin Blanc, pan seared delicate white pork sausage, with caramelized spring onions, wilted spinach and crème fraîche mashed potatoes Crêpes Suzette with Grand Marnier orange sauce and vanilla ice cream Cauliflower Gratin Crown roast of lamb with caramelized pearl onions, honey-Dijon jus, Roquefort croquettes and sautéed spinach Truffled Goat Cheese Mushroom & Onion Flatbread Pan seared foie gras with Cabernet poached pears Black Pepper Grilled Salmon with honey lime butter sauce, crème fraîche mashed potatoes and French green beans Chicken Fricassee, tarragon seared chicken breast over creamy chicken ragout and onion & Emmentaler spaetzle, with French green beans Brie with Lemon-Raisin Compote baked in brik dough and served with crostini Cassoulet, sausage, duck confit, bacon and white beans, served with Brussels sprouts Filet Mignon with herb roasted potatoes, French green beans and Diane sauce Seared Chicken Breast with morel mushroom sauce, served with truffled rice pilaf and sautéed spinach