| House-Cured Olives |
|
Lemon, garlic, herbs |
| Roasted Bone Marrow |
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Shallots, capers, frisee and crostini |
| Salmon Carpaccio |
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With creme fraiche, capers, shallots, lemon |
| Seared Scallop |
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With apple-cauliflower puree, turmeric cauliflower, gin soaked golden raisins |
| Artisan Plate |
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A selection of cheeses and meats with seasonal accompaniments |
| Harvest Salad |
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Greens, house-made balsamic vinaigrette, apples, roasted grapes |
| House-made Flat Breads |
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Seasonal offerings, please ask your server |
| Roasted Beets |
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Wild arugula, goat cheese, truffle essence, honeyed walnuts |
| Crispy Pork Belly |
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Apple-fennel compote, shaved fennel, whole grain mustard sauce |
| Gnocchi |
|
Roasted winter squash, caramelized shallots, hazelnut brown-butter and sage |
| Block Cut NY |
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Au gratin potatoes, roasted root vegetable confetti with WOW reduction |
| Sesame Crusted Salmon |
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Wasabi beurre blanc, and ginger carrot puree |
| Duck Confit |
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Pome parisian, roasted fall vegetables, with a pomegranate reduction |
| Pork Loin |
|
Creamy polenta, piperade, roasted red pepper coulis |
