Small Plates

Breads and Spreads  10
truffled hummus, olive tapenade and artichoke dip
with a variety of breads and toasts
*Also available individually  5

Steamed Canadian Mussels  12
preparation varies

Charcuterie Assortment  14
Serrano ham, air dried beef, pate de
campagne and tuscan salami

Escargot  10
snails baked with garlic and parsley butter

Cocktail Oysters  MP
selection varies
cocktail and mignonette sauces

Cheese Board  14
3 cheeses / selection varies with seasonal
fruit and grilled bread with quince paste

Housemade Country Pate  10
with dijon and cornichon

Salads

Grilled Octopus Salad  12
arugula, cannellini, olive oil and lemon

Frisee Salad  12
smoked chicken, bleu cheese, toasted walnuts
and apples with house vinaigrette

Grilled Heart of Romaine  8
ripe campari tomato, shaved red onion and
spice baked crouton with goat cheese vinaigrette

Bistro Greens  7
sherry and shallot vinaigrette

Bistro Greens with Smoked Trout  12
served with horseradish and dill

Bistro Greens with Housemade Country Pate  12
served with dijon and cornichon

Soup and Salad  10
soup du jour served with a side of bistro greens

Entrees

Seared Sea Scallop Chowder  23
with celery, carrots, leeks, red potato, and smoked bacon

Campanelle Pasta  18
with mushrooms, spinach, parmesan, and truffle butter

Roasted Chicken Breast Salad  18
mixed greens, goat cheese, sliced apples, walnut and fig preserves

Duck Confit 12/22
crispy slow-cooked duck leg served with sweet and sour braised red cabbage and fingerling potatoes

Hatfield Pork Chop Milanese  20
served over mesclun salad with lemon and parmesan

Provence Lamb Stew  20
with herbed noodles

Steak Frites  25
grilled spice rubbed flatiron, house fries and black truffle butter

Grilled Chicken Sausage  18
with apples, cranberries, roasted vegetables and black cherry confit

Asparagus, Goat Cheese and Roasted Tomato Tart  16
served with bistro greens

Sides
House Fries  5
Grilled Asparagus  7