Richard Olney's Chicken Liver Terrine
OR
Asparagus Vinaigrette
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Chicken in Mustard Sauce with Wild Watercress Salad
OR
Roast Beef with Cold Spinach & Creme Fraiche
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Chocolate Mousse with Salty Caramel
OR
Bread Pudding with Rhubarb Compote & Creme Anglaise
Bar Menu
Spicy Moroccan Olives $4.50
Eggs Mayonnaise $5
Wild Boar Soppressata with Pickled Ramps $10
Pork Terrine $12
Tartine: Radish Butter & Maldon Salt $7
Spring Lettuces with Baked Ardith Mae Goat Cheese $10
Nettle Soup $8
Warm French Lentils with Lardons & Egg $9
Macaroni Gratin $14
Trotter Torchon with Spring Lettuces $11
Burrata with Chervil Pesto $12
Beef Tongue with Green Lentils & Caper Sauce $18
Tonight's Cheeses:
Cabot Clothbound Cheddar
Spring Brook Tarentaise
$8 ea.
Tonight's Desserts:
Chocolate Mousse with Salty Caramel $8
Bread Pudding with Rhubarb Compote & Creme Anglaise $7
We use seasonal & local products whenever possible.
