Three Blind Mice Menu

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

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

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