Circa 1875 Menu

Diced strip loin, crispy capers, shallots, cornichions, egg yolk, chives.

Jumbo lump crab cakes, tarragon remoulade lemon cheek.

Sea scallops, Chef’s blend mushrooms, garlic, gruyere mornay, toasted breadcrumbs.

Steamed Prince Edward Island Mussels, white wine, fennel, shallots, garlic, butter, and crostini.

Served in a sizzling sauce of white wine, butter, garlic, and parsley

French onion soup.

Chef’s preparation of cured meats, pickles, imported cheeses, and seasonal preserves.

Seared Sonoma Foie Gras, toasted brioche, house fig, white whine, and honey preserve.

Soup of the day. Ask your server.

Haricot verts, herb de provance vinaigrette, shaved fennel, shaved red onion.

Haricot verts, hard-boiled egg, nicoise olives, cucumber, cherry tomatos, champagne vinaigrette.

Roasted red beets, citrus vinaigrette, chive and confit garlic whipped goat cheese, pickled red onion, garden greens, toasted pistachio, olive oil.

Pan-seared cornmeal-crusted Carolina Brook Trout, glazed carrots, lemon brown butter sauce, crispy capers.

Seared scallops, applewood smoked pork belly, chefs choice mushrooms, charred corn, citrus beurre blanc.

Fish of the Day. Ask your server.

Airline chicken breast, peach lavender glaze, haricot vert, crispy rosemary marble potatoes.

55-Day aged pork chop, roasted acorn squash, stewed white beans, lardons, brie cheese.

10oz NY Strip Steak, red wine demi-glace and french fried potatoes | Add Truffle Oil Fries +$2.00 | Béarnaise Sauce +$4.00 | Grilled Shrimp +$12.00

Layers of squash, zucchini, eggplant provencal, confit byaldi.