Appetizers

Chef's Risotto                                                                                                    14
Carnaroli Rice with Nantucket Bay Scallops, Monroe Farms Sweet Peas,
and Parmesan Crisp Reggiano-Tuile

Winter Butternut Squash Raviolis                                                                   13
With Candied Walnuts and Sage Butter

Hudson Valley Duck Foie Gras 'Crème Brûlée'                                            13
Served with Poached Pear and Toast Points

House Smoked King Salmon                                                                           12
Dill Crème Fraiche, and Toast Points

Maryland Blue Crab Cakes                                                                             14
Celery Root Remoulade, Roasted Garlic Aioli, and Whole Grain
Mustard Beurre Blanc

Ahi Tuna Sashimi Tower                                                                                 13
Layered with Mango and Avacados, with Creamy Miso Dressing

Calamari                                                                                                            14
Served Crispy with Asian Coleslaw and Sweet Thai Chili Sauce

Kobe Beef Carpaccio                                                                                        13
Served with Dijon Aioli, Microgreens, and Shaved Parmesan

Soups and Salads

Wild Mushroom Soup                                                                                       9
With Chives and Truffle Oil

French Onion Soup                                                                                           9
Aged Gruyere, Sliced Toasted Baguette

Lavender Seasonal Salad                                                                       11
Asparagus, Cherry Tomato, Mushroom, Fennel,
Green Beans, with Lemon-Truffle Vinaigrette.

Roasted Beet Salad                                                                                            11
Baby Frisée, Hazelnut Dressing, with Warm Goat Cheese Croustillant

Wedge of Iceberg Lettuce                                                                                 12
Blue Cheese Dressing and Crispy Crab Fritters

Butter Lettuce Salad                                                                                          9
Espelette Croûtons, and Fine Herb Vinaigrette

Miso-Glazed Salmon                                                                                         26
Mashed Potatoes, Broccoli, with King Crab and Mango Salsa

Steamed Mussels                                                                                                22
Shallots, Garlic-Thyme Cream Sauce and French Fries

Sautéed Filet of Oregon Dover Sole                                                                  26
Spinach, Basmati Rice, and Lemon-Caper Beurre Blanc

Sesame Crusted Ahi Tuna                                                                                 27
Basmati Rice, Seaweed Salad, and Balsamic-Teriyaki Reduction

Seafood Linguine                                                                                               28
'Cioppino Style' Broth with an Assortment of Fresh Fish and Shellfish

Bistro Prime Flat Iron Steak                                                                             27
Grilled Pepper Crusted, Cabernet Sauce, and French Fries

Braised Colorado Lamb Shanks                                                           28
Merlot Jus, Haricot Vert, Mushrooms, Pearl Onions, and Soft
Marscarpone Polenta

Crispy Chicken Paillard                                                                                    22
Frisée Salad, Herb Crusted Tomato, and Thyme-Garlic Jus

Vegetarian Portabello Mushrooms Raviolis                                            24
With Spinach, Shitake Mushrooms, Broccoli, Basil Pesto,
and Ricotta Salata

Roasted Honey Brine Pork Chop                                                                      28
Buttermilk Mashed Potatoes, Grilled Asparagus, 
Spiced Pineapple and Kumquat Chutney

Roasted Crispy Half Duck                                                                                32
Cauliflower Purée, Sautéed Green Beans, Baby Carrots
Roasted Turnips, and an Orange Glaze Emulsion

Grilled Black Angus Filet Mignon                                                                   34
Sautéed Green Beans, Shallot Confit, Buttermilk Mashed Potatoes,
Simple Madeira Jus, and Boursin Cheese
 
Sauteed Medallions of Veal Tenderloin                                                           34
Sautéed Spinach, Wild Mushroom Sauce, Truffle Oil,
and Portobella Mushroom Ravioli

Sides                                                                            

Steamed Asparagus
Sautéed Mushrooms
Mashed Potatoes
Truffle French Fries
Sautéed Spinach
Basmati Rice

Items based on availability

Menu subject to change without notice