Dinner First Course

$11 Curried Cauliflower Steak

Pan seared cauliflower, golden raisins, marcona almonds, frisee lettuce, creamy curry vinaigrette

$12 Winter Citrus-Fennel Salad

Native baby lettuces, shaved fennel, winter citrus, toasted almonds, Crystal Brook Farm goat cheese, tarragon-champagne vinaigrette

Dinner Main Course

$29 *Grilled Scottish Salmon

Caramelized hearts of palm, celery root puree, buttered romanesco, blood orange vinaigrette

$32 Georges Bank Lemon Sole

Pan seared, roasted beet puree, buttered leeks and baby turnips, Meyer lemon-caper buerre blanc

$24 “Spaghetti” & Polenta

Roasted spaghetti squash, Renaissance wine pomodoro sauce, crispy rosemary polenta, cashew cheese, garlic infused broccolini

onion revised

$30 Thursday Comfort Menu

3 Course Prix Fixe Thursday only Cup French Onion Soup Weekly entree chefs selection Chocolate Fudge Brownie Sundae


J's Carrot Cake (2)

$9 Carrot Cake

Sweet cream cheese icing, candied ginger with a toasted pistachio powder