Bar Bouchée

Chorizo, saucisson, prosciutto, house made country pâté, cornichons

A trio of cheese selected by Madison cheese shop, served with organic Whole G sourdough toast and condiments

1/2 dz with mignonette and lemon

3oz hand-chopped black Angus beef tenderloin, house-made cracker

Bone in duck leg confit, arugula salad, sarladaise potatoes, black currant jus

White wine, shallots, fennel, celery, light lobster bisque

Persillade butter, 1/2 dozen

Boston Bibb lettuce, green beans, shallots, Pickled red onions, house dressing

Belgium endives, pecans, pears, celery, pickled ginger, bacon and sherry vinaigrette

Changes weekly following produce seasonality and Chef's creativity

Gratin Dauphinois and red wine shallot sauce Or frites and béarnaise sauce

White wine-braised chicken thighs, homemade truffled boudin blanc, puff pastry shell, sautéed root vegetables, creamy chicken sauce

Leek and potatoes fondue, smoked trout roe, chives crème fraîche, potato chips, clam velouté

Pan seared rainbow trout filet, roasted cauliflower, croutons, crispy capers, brown butter and lemon sauce

Panko crusted braised short rib patty, Boston bibb lettuce, French raclette cheese, sauce ravigote, caramelized onions, French fries

House-made spaetzle, winter vegetables, royal trumpet mushrooms, chestnuts, mushrooms and truffle broth

Premium Parisian Ham, Comté cheese gratinée on sourdough bread

Changes weekly following produce seasonality and Chef's creativity

Chocolate Bouchée, duo of Valrhona chocolate mousse, crunchy almond and rice biscuit, chocolate tuile (GF)

citrus and honey infused custard (GF/NF)

choux pastry filled with vanilla ice cream, feuillantine crisp, candied almonds, warm chocolate sauce

Changes weekly following produce seasonality and Chef's creativity

Butternut, turnip, parsnip, garlic, mulling spices

vegetable brunoise, tarragon, parsley, lemon aioli, crispy wonton

Cod, potato and garlic gratin, gruyère, parmesan, greens

Sautéed cauliflower, greens, cauliflower sauce, fresh sage

Crème Anglaise

Saucisson, prosciutto, house made country pâté, served with of duo of cheese from Madison cheese shop, condiments, Whole G Sourdough toasts

1/2 dz with mignonette and lemon

3oz hand-chopped black Angus beef tenderloin, house-made cracker

Fresh dill and lemon cured organic salmon, cucumber salad, watercress

Velvety broth made from natural mussel stock, light cream and saffron

Persillade butter, 1/2 dozen

Boston bibb lettuce, green beans, shallots, pickled red onions, house dressing

Garlic, shallots, fines herbes, sunflower brittle, vincotto

Changes weekly following produce seasonality and Chef's creativity

Gratin Dauphinois and red wine shallot sauce Or frites and peppercorn sauce

Red wine braised chicken thighs, pearl onion, mushrooms, carrots, mashed potato, bacon and braising jus

Roasted spaghetti squash, pickled sultanas, capers, sage, and beurre monté

Sautéed wild shrimps, Calasparra rice cooked with cuttlefish ink, rouille sauce

Braised Duroc pork shank, creamy herbs polenta, braising jus

Puff pastry shell, sautéed wild mushroom, winter vegetables, creamy vegetarian velouté

Seacoast mushroom, Comté, béchamel, sourdough bread, served with mixed green salad

Changes weekly following produce seasonality and Chef's creativity

Chocolate Bouchée, duo of Valrhona chocolate mousse, crunchy almond and rice biscuit, chocolate tuile (GF)

citrus and honey infused custard (GF/NF)

choux pastry filled with Honeycone's vanilla ice cream, feuillantine crisp, candied almonds, warm chocolate sauce

Chester based craft ice cream maker selection, gluten free crumble

Changes weekly following produce seasonality and Chef's creativity

Chorizo, saucisson, prosciutto, house made country pâté, cornichons

A trio of cheese selected by Madison cheese shop, served with organic Whole G sourdough toast and condiments

1/2 dz with mignonette and lemon

3oz hand-chopped black Angus beef tenderloin, house-made cracker

Bone in duck leg confit, arugula salad, sarladaise potatoes, black currant jus

White wine, shallots, fennel, celery, light lobster bisque

Persillade butter, 1/2 dozen

Boston Bibb lettuce, green beans, shallots, Pickled red onions, house dressing

Belgium endives, pecans, pears, celery, pickled ginger, bacon and sherry vinaigrette

Changes weekly following produce seasonality and Chef's creativity

Gratin Dauphinois and red wine shallot sauce Or frites and béarnaise sauce

White wine-braised chicken thighs, homemade truffled boudin blanc, puff pastry shell, sautéed root vegetables, creamy chicken sauce

Leek and potatoes fondue, smoked trout roe, chives crème fraîche, potato chips, clam velouté

Pan seared rainbow trout filet, roasted cauliflower, croutons, crispy capers, brown butter and lemon sauce

Panko crusted braised short rib patty, Boston bibb lettuce, French raclette cheese, sauce ravigote, caramelized onions, French fries

House-made spaetzle, winter vegetables, royal trumpet mushrooms, chestnuts, mushrooms and truffle broth

Premium Parisian Ham, Comté cheese gratinée on sourdough bread

Changes weekly following produce seasonality and Chef's creativity

Chocolate Bouchée, duo of Valrhona chocolate mousse, crunchy almond and rice biscuit, chocolate tuile (GF)

citrus and honey infused custard (GF/NF)

choux pastry filled with vanilla ice cream, feuillantine crisp, candied almonds, warm chocolate sauce

Changes weekly following produce seasonality and Chef's creativity

Butternut, turnip, parsnip, garlic, mulling spices

vegetable brunoise, tarragon, parsley, lemon aioli, crispy wonton

Cod, potato and garlic gratin, gruyère, parmesan, greens

Sautéed cauliflower, greens, cauliflower sauce, fresh sage

Crème Anglaise

Saucisson, prosciutto, house made country pâté, served with of duo of cheese from Madison cheese shop, condiments, Whole G Sourdough toasts

1/2 dz with mignonette and lemon

3oz hand-chopped black Angus beef tenderloin, house-made cracker

Fresh dill and lemon cured organic salmon, cucumber salad, watercress

Velvety broth made from natural mussel stock, light cream and saffron

Persillade butter, 1/2 dozen

Boston bibb lettuce, green beans, shallots, pickled red onions, house dressing

Garlic, shallots, fines herbes, sunflower brittle, vincotto

Changes weekly following produce seasonality and Chef's creativity

Gratin Dauphinois and red wine shallot sauce Or frites and peppercorn sauce

Red wine braised chicken thighs, pearl onion, mushrooms, carrots, mashed potato, bacon and braising jus

Roasted spaghetti squash, pickled sultanas, capers, sage, and beurre monté

Sautéed wild shrimps, Calasparra rice cooked with cuttlefish ink, rouille sauce

Braised Duroc pork shank, creamy herbs polenta, braising jus

Puff pastry shell, sautéed wild mushroom, winter vegetables, creamy vegetarian velouté

Seacoast mushroom, Comté, béchamel, sourdough bread, served with mixed green salad

Changes weekly following produce seasonality and Chef's creativity

Chocolate Bouchée, duo of Valrhona chocolate mousse, crunchy almond and rice biscuit, chocolate tuile (GF)

citrus and honey infused custard (GF/NF)

choux pastry filled with Honeycone's vanilla ice cream, feuillantine crisp, candied almonds, warm chocolate sauce

Chester based craft ice cream maker selection, gluten free crumble

Changes weekly following produce seasonality and Chef's creativity

Changes weekly following produce seasonality and Chef's creativity

House-made seasonal charcuterie, Saucisson, prosciutto, served with of duo of cheese from Madison cheese shop, condiments, G Café sourdough toast

1/2 dz with mignonette and lemon

3oz hand-chopped black Angus beef tenderloin, house-made cracker

Roasted mushrooms, short crust pastry, truffle-scented espuma

PEI mussels, house made Spanish chorizo, velvety tomato sauce, cilantro

Persillade butter, 1/2 dozen

Boston bibb lettuce, green beans, shallots, pickled red onions, house dressing

Organic beets marinated with olive oil, sherry vinegar, goat cheese, candied spiced pecans

Changes weekly following produce seasonality and Chef's creativity

Gratin Dauphinois and red wine shallot sauce Or frites and peppercorn sauce

Hudson Valley half chicken, pee-wee potatoes, carrots, snow peas, herb jus

Rainbow trout fillet, basmati rice pilaf, green beans, lemon-butter and caper sauce

parsnip purée, watercress salad, pomegranate vinaigrette

Four Mile River Farm 6oz burger, caramelized onion, Brie cheese, bibb lettuce, truffle aioli, brioche bun, house fries

Arborio rice, local butternut squash, shallot, garlic, olive oil, light cream, parmesan, sage

Gruyère, béchamel, Parisian ham, sourdough bread, mixed green salad

Changes weekly following produce seasonality and Chef's creativity

Chocolate Bouchée, duo of Valrhona chocolate mousse, crunchy almond and rice biscuit, chocolate tuile (GF)

citrus and honey infused custard (GF/NF)

choux pastry filled with Honeycone's vanilla ice cream, feuillantine crisp, candied almonds, warm chocolate sauce

Chester based craft ice cream maker selection, gluten free crumble

Changes weekly following produce seasonality and Chef's creativity