Three Blind Mice

steamed with white wine, shallots and garden herbs with grilled bread

with tomatoes, tarragon and cognac whipped cream

with caramelized chestnuts, mushrooms, and spiced crème fraîche

with grapefruit, pink radishes and a brown butter and mustard hollandaise

served with a bagna cauda mayonnaise

with parmagiano-reggiano and fresh rosemary

with french lentils, watercress and celery root cream

with house-made blue cheese dressing, smoked bacon and cherry tomatoes

with autumn greens, valdéon blue cheese, butternut squash, and toasted pecans

with roasted brussel sprouts, autumn root vegetables, and a mushroom cream sauce

scallops, shrimp, clams, and mussels with artichokes, capers, tomatoes, in a white wine and garlic sauce

with beer braised red cabbage and apples, horseradish sauce charcutière

with a potato, onion, and apple “hash” and mussels in a mouclade sauce

with pan-roasted caulilower, shallot confit, autumn squash, and wilted watercress tossed with a warm trule vinaigrette

slow cooked grits, mushrooms and bacon with a garlic cream sauce

pan-roasted ny strip sirloin with roasted fingerling potatoes, cipollini onions and mushrooms with a brandy cream pan sauce

with a caulilower gratin and a warm salad of portabella mushrooms, slow-cooked onions, and arugula

selection of three, varies daily

with maple macerated blueberries

traditional italian dessert of coffee and marsala soaked biscuit and mascarpone cream

with graham cracker crust a and burnt muscovado meringua

with an espresso coffee crème anglaise (baked to order: allow 15 minutes)

daily selection featuring, three offerings and condiments

with vanilla ice cream, (selection changes daily)

with a house –made fresh raspberry coulis

with Butter-Poached Bosc Pear

steamed with white wine, shallots and garden herbs with grilled bread

with tomatoes, tarragon and cognac whipped cream

with caramelized chestnuts, mushrooms, and spiced crème fraîche

with grapefruit, pink radishes and a brown butter and mustard hollandaise

served with a bagna cauda mayonnaise

with parmagiano-reggiano and fresh rosemary

with french lentils, watercress and celery root cream

with house-made blue cheese dressing, smoked bacon and cherry tomatoes

with autumn greens, valdéon blue cheese, butternut squash, and toasted pecans

with roasted brussel sprouts, autumn root vegetables, and a mushroom cream sauce

scallops, shrimp, clams, and mussels with artichokes, capers, tomatoes, in a white wine and garlic sauce

with beer braised red cabbage and apples, horseradish sauce charcutière

with a potato, onion, and apple “hash” and mussels in a mouclade sauce

with pan-roasted caulilower, shallot confit, autumn squash, and wilted watercress tossed with a warm trule vinaigrette

slow cooked grits, mushrooms and bacon with a garlic cream sauce

pan-roasted ny strip sirloin with roasted fingerling potatoes, cipollini onions and mushrooms with a brandy cream pan sauce

with a caulilower gratin and a warm salad of portabella mushrooms, slow-cooked onions, and arugula

selection of three, varies daily

with maple macerated blueberries

traditional italian dessert of coffee and marsala soaked biscuit and mascarpone cream

with graham cracker crust a and burnt muscovado meringua

with an espresso coffee crème anglaise (baked to order: allow 15 minutes)

daily selection featuring, three offerings and condiments

with vanilla ice cream, (selection changes daily)

with a house –made fresh raspberry coulis

with Butter-Poached Bosc Pear