| Salts |
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| Dinner Menu |
| Appetizer |
| Sage Pierogi - with silky butternut squash | | $9.00 |
| Potato and Cepes Sausage - with foie gras royale | | $12.00 |
| Gypsy Bundles - fired with smoked paprika | | $8.00 |
| Warm Half Shelled Oysters - with creamed leeks, shallots and smoked bacon | | $10.00 |
| Native Heirloom Squash Soup - with a blue cheese flan | | $7.50 |
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| Salad |
| Simple Salad of Organic Greens - ver jus and olive oil | | $7.00 |
| Baked Goat Cheese Crepe - with honey roasted pears and walnut oil | | $8.50 |
| Beet and Cress Salad - with a wild grape and black pepper glaze | | $7.50 |
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| Entree |
| Golden Trout - creamy Russian mustard, fresh dill and autumn radish | | $21.00 |
| Grilled Maine Salmon - with fresh tarragon, apples and a celeriac gratin | | $22.00 |
| Baked Pumpkin and Millet Pilaf - with a toasted almond crust | | $17.00 |
| Skillet Roasted Game Hen - with laurel and wild pepper | | $19.00 |
| Roast Duckling - with a toasted cinnamon honey, quince preserves and chestnut limas | | $24.00 |
| Rosemary and Black Tea Smoked Lamb - with heirloom black barley and autumn vegetables | | $25.00 |
| Wood Fired Tenderloin of Beef - with many different onions and mushrooms | | $26.00 |
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