Lunch

Appetizers

Frisee Salad

roasted pear, candied walnuts; great hill blue cheese dressing  8.

Mixed Green Salad

shaved fennel, sherry vinaigrette  7.

Louisiana Crabcake

remoulade, paddlefish caviar  10

Red & Golden Beet Salad

ricotta, zested hazelnuts; mache  8.

Tuna Tartare

black sesame tuilles and tahini  10.

Entrees

Pan Roasted Chicken

lemon risotto, grilled escarole-red pepper; rosemary jus  19.

Garlic Roasted Hanger Steak

herb fried crushed potatoes, smoked paprika aioli; red wine reduction  21.

Sauteed Cod

creamed leeks, truffled salad; mushroom jus  18

Duck Confit

pear-fennel marmalade, caramelized onion and goat cheese on brioche  17.

 Salmon

preparation changes daily, ask your server 

Fried Shrimp Poboy 

remoulade, french fries  $16