Small Plates

NEW – Chilled Sushi Grade Tuna – Salmon Carpaccio – 13

radishes, wasabi microgreens, cucumber, avocado, toasted sesame – orange vinaigrette

Chilled Red Beet Napoleon – 10 ^GF

herbed feta, cream cheese, pomegranate molasses, white balsamic-carrot vinaigrette

NEW – Cornmeal Dusted Fried Long Stem Artichokes – 12

saffron vinaigrette

Skillet Roasted Clams with Spanish Chorizo – 12

chipotle cream with sherry / farro

Gorgonzola Baked Figs Topped with Bacon – 10.5 ^GF

fennel salad, balsamic drizzle

Browned Brussels Sprouts with Truffle Cream – 10.5 ^GF

crispy fried sage

 
Hearth Fired Pizzas

Pizza Margherita – 11 ^V

tomato sauce and mozzarella cheeses – fresh and whole milk, basil

add pepperoni – 2.5

Steak and Gorgonzola Cheese Pizza – 13

with caramelized onions and mozzarella cheese

Fig with Brie Cheese, Proscuitto Ham, Arugula and Balsamico – 12

Exotic Mushroom Pizza – 12

porcini, shitake, and oyster mushrooms, caramelized onion, fontina cheese, truffle oil

vegan cheese available
pizzas NOT available Saturday

 
Pastas

Enraged Penne Pasta – 14 ^V

spicy plum tomato sauce, capers, fresh basil, parmesan cheese

with chicken – 16
with shrimp – 21

Vodka Rosa Crab Pappardelle – 22

jumbo lump crab, tomato vodka rosa sauce, basil, red pepper flakes

 
Large Plates

Judy Recommends…
Mediterranean Stone Bass with Hazelnut Brown Butter and Spring Asparagus – 29 ^GF

pickled carrots, fennel

Black Pepper Rubbed Jurgielwicz Duck with Port Sour Cherry Sauce – 30 ^GF

roasted pickled onions, new potatoes

NEW – A Hearty Winter Classic — French Cassoulet – 21

a velvety rich white bean casserole with our house-made duck confit, meltingly tender pork, and assorted local sausages

NEW – Dry Aged Delmonico Steak with Peppercorn Sauce – 39 ^GF

roasted potatoes, creamed pearl onions, asparagus

NEW – Double Thick Lamb Chops with Rosemary Chimichurri Lamb Jus – 40

roasted Yukon Gold potatoes, melted Tuscan kale, currant-pine nut relish

NEW – Burgundy Braised Boneless Short Ribs of Beef over Buttered Egg Papardelle Pasta – 24

Molasses Mustard BBQ Salmon with Sherry Beurre Blanc – 24

roasted garlic beets, quinoa brown rice, Brussel sprouts petals

Pork Chop with Our House Cellared Sauerkraut and Trio of Locally Cured German Sausages – 22

whipped potatoes, smooth Dijon

Seafood Cioppino — The Classic – 26 ^GF

Chilean sea bass, shrimp, Alaskan cod and New England mussels gently poached in a hearty red tomato broth; served with garlic croutes

VEGAN – Roasted Butternut Squash Agrodolce – 18 ^{V, GF}

braised Tuscan kale, roasted mushrooms, quinoa brown rice

Lump Crab Cakes with Roasted Corn Fennel Succotash – 26

candied butternut squash, brown sugar bacon, lemon beurre blanc

Limoncello Chicken with Saffron Aioli – 21

baked in a luscious lemon basil broth with roasted sweet garlic cloves and sun dried tomatoes; served over capellini

Casuela Roast of Jersey Scallops – 28 ^GF

caramelized onions, sherry vinegar butter, whipped potatoes, vegetable

Poached Caribbean Lobster Vodka Rosa – 30

shrimp, lump crab, four cheese ravioli

Filet Mignon with Gorgonzola Butter – 32 ^GF

whipped potatoes, vegetable

 
Desserts

All of our desserts are made in-house by our Pastry Chef Steph Endy
NEW DESSERT MENU COMING SOON!

Marquis au Chocolat ^GF

flourless chocolate cake topped with dark chocolate mousse

Maple Bacon Pumpkin Flan

candied bacon, white chocolate whipped cream

Mrs. Wesner’s Triple Layer Coconut Cake

Hershey’s Old Fashioned Chocolate Peppermint Layer Cake

Vanilla Bean Crème Brûlée ^GF

Trio of Ice Cream and Sorbet

Belgian chocolate ice cream · blackberry cabernet sorbet · pumpkin ice cream