Join us Friday and Saturday nights for our three-course, prix fixe dinners.
Reservations are available from 5 pm–7:30 pm.
Our menus will change along with the seasons reflecting what the garden ‘giveth’.
The menu below is all about fall.

To Start

BUTTERNUT SQUASH SOUP
puréed with ginger & turmeric with a swirl of sour cream & chives

Choice of Entrée

all served with—

popovers with honey butter

 DUCK CONFIT with FRITES & AIOLI

FILET of SOLE with FOAMING LEMON-BUTTER with FRITES & AIOLI

RIGATONI
with a rich roasted vegetable-tomato ragú

For Dessert

ALMOND CAKE
with roasted Phillips Farms’ Honeycrisp Apples

$95. per person
plus tax and gratuity

Additions

deviled eggs with smoked salmon & chives 10.

Portuguese sardines on toast 10.

zucchini & garlic poached in olive oil on toast 10.