Soup du Jour |
$4.00 |
Daily inspiration |
Seasonal Salad |
$8.00 |
Pistachio relish, tart cherry vinaigrette, gorgonzola |
Opera Salad |
$10.00 |
Sweetbread, black truffle dijonaise, bitter greens, toasted challah bread, picled reddish |
Hearts of Palm |
$9.00 |
Preserved lemon, shaved fennel, feta cheese, roasted shallot vinaigrette |
Chicken Liver Pate |
$9.00 |
Apple coider gelee, fresh herbs, brown butter, shallot vinaigrette |
Salad Saucisson |
$10.00 |
Grilled sausage, lentils, fresh dill, cucumber, dijon mustard, bitter greens |
Roasted Crimson Pear |
$12.00 |
Boursin and goat cheese, prosciutto di parma, baby arugula, fried parsnips |
Pan Seared Diver Scallop |
$16.00 |
Slow poached egg, hot bacon vinaigrette, rye croustini, prosciutto crisp |
Braised Pork Belly |
$13.00 |
Butternut sqaush puree, charred sweet corn, creme fraiche |
Mussels |
$13.00 |
Cipollini, madtree draft, grilled rye |
Rainbow Trout |
$23.00 |
Israeli cous cous, sauteed asparagus, fresh tarragon, toasted hazelnut, beurre blanc |
Brick Dough Wrapped Cod |
$26.00 |
Shaved eggplant, zucchini, yellow squash, red onion, roasted tomato, smoked paprika |
Tanglewood Farm Chicken |
$22.00 |
Acorn squash dumplings, rosemary and sage infused natural jus, caramelized shallots and fennel, mirepoix |
Lobster Bouillabaisse |
$23.00 |
New zealand green lip mussels, little neck clams, white fish, lobster tail, roasted tomato, lobster broth |
Mushroom Ravioli |
$18.00 |
Poreccini and field mushrooms, parmesan reggiano, white wine cream, fresh and fried sage |
Braused Pork Shank |
$28.00 |
Bourbon smoked paprika, tamarind, sofrito, cauliflower fondant |
La Poste Burger |
$15.00 |
Grass fed lamb and beef, roasted tomato, garlic ketchup, jarlsberg |
Whipped Yukon Gold Potatoes |
$6.00 |
Garlic, fresh herbs, buttermilk |
Creamy Polenta |
$7.00 |
Black truffle pate, parmesan reggiano |
Rapini and Greens |
$7.00 |
Sauteed rapini, kale, swiss chard, cremini mushrooms |
Grilled Bread |
$3.00 |
Rye, fresh herbs, garlic, butter |
Pommes Frites |
$4.00 |
Black garlic aioli, black pepper, rosemary |