Soups& Salads

Cup or Bowl 8/11

Classic Mushroom, Leek and Potato GF

Garnished with Caramelized leeks & Chive infusion


Fall Squash, Carrot and Candied Ginger  GF

 Served with pickled cucumbers, Chickpeas infused with micro dill

Organic Romaine Gem Lettuce GF

Served with a Spanish Sherry Vinegar Syrup, English cucumbers, Purple Radishes,

chick peas and pickled green beans, Topped with Local micro Herbs

Grilled Radicchio with Burrata GF

White balsamic syrup and Virgin Olive oil, Roasted Red Peppers & caramelized Shallots

Toped with micro Basil

Local Red & Yellow Beet Salad GF

With Mixed Local Baby Lettuces, pickled cherry tomatoes, Candied walnuts,

Raspberry vinaigrette

Savory BOARD

Cheese Board 18 V

chef's selection of cheeses| crostini

Wine Pairing:  Culitos Moscato Rose

Charcuterie Board 20

chef's selection of meats| crostini

Wine Pairing:  Elouan Pinot Noir 


Seared American Jumbo Shrimp 18 GF

bouillabaisse sauce | chervil pesto

Wine Pairing:  Chateau Les Reuilles Sauvignon Blanc

Seared & Braised Pork Belly 16 GF

With a Soy & Maple Syrup Glaze|Apple compote, Star Anise

Escargot Tempura 15 GF

black garlic butter |served on sourdough crostini

Wine Pairing:  Brilla Prosecco 

Smoked Salmon Terrine 17 GF

multi layers of smoked salmon, shitake mushroom, served with leek vinaigrette

Wine Pairing:  Le Provencal Rose

Duck Pate 18 GF

seared foie Gras| Apricot port demi | house pickled cucumber

WIne Pairing:  Angeline Pinot Noir

Prime Beef Carpaccio 15 GF

shaved fennel & red pepper coleslaw | caper berries | cold press olive oil winter parmesan

Wine Pairing:  Raymond R Collection Lot 2 Merlot  


All served with Farmers Choice Vegetables


Seared Fresh Halibut Filet 42 GF

Caperberry Beurre Blanc

Wine Paring:  Calloway Chardonnay


Fresh Wild Caught Salmon Filet 38 GF

sorrel sauce| new crop potato pave

Wine Pairing:  Lionel Osmin La Vie Negrette Rose


Roasted Dry Large Scallops 42 GF

creamy risotto 

Wine Pairing:  Chateau Les Reuilles Sauvignon Blanc



Cheshire Pork Tenderloin 40

Wrapped in Applewood Smoked Bacon | Blueberry Gastrique

Wine Pairing: Ramond R Collection Lot 2 Merlot

Free Range Airline Chicken Breast 33 GF

mitakie cream sauce infused with lemon thyme | macaroni gratin 

Wine Pairing:  Lionel Osmin La Vie Negrette Rose

Seared Boneless Hudson Valley Duck Breast 35

luxardo cherry demi | apple bread pudding 

Wine Pairing:  Elouan Pinot Noir

Grilled 12 oz. Prime NY Strip 42 GF

fresh thyme/shallot compound butter|leek shallot compote

Wine Pairing:  Gundlach Bundschu Mountain Cuvee Red Blend

Cote de Boeuf for two 80 GF

Hand Carved Prime Rib Eye Chop| caramelized shallot compound butter

Wine Pairing:  Heavyweight Cabernet Sauvignon

Housemade Duck Confit 38.50 GF

Finished with Blackberry and Bacon Jam

Wine Pairing:  Domaine Martinolles Chardonnay


Roasted Fall Squash with Risotto 30 V

finished with wild mushroom ragu| infused garlic & fresh thyme

Optional: winter parmesan ribbons

Wine Pairing:  Lionel Osmin La Vie Negrette Rose


Medley of Winter Squash 35 V

with Ratatouille| risotto| Caramelized Vidalia Onion Broth 


House made desserts

Vanilla Crème Brûlée 10 GF

Lemon & Orange Meringue Tart  12 V

vanilla bean egg white brûlée

 Chocolate Trilogy 14 V

Flourless Chocolate Cake| Chocolate Mousse| Double Chocolate Ice Cream

Local Apple Tart Tartin 15

With homemade Rum Vanilla Ice Cream

Cream of Exotic Fruits & Berries 12 V

with coconut sorbet

Riesling Poached Bosch Pear 15

dusted saigon cinnamon | Poir William crème anglaise with raspberry coulis|White Chocolate sauce

House Made Ice Creams & Sorbets12 V

Ice Creams:  vanilla, chocolate, coffee

Sorbets:  blackberry, lime, mango, strawberry

Hot Sips

Douwe Eggberts Coffee  3.50

Douwe Eggberts Decaf  3.50

Enjoue Napolitano Espresso  5.50/8

Assorted Hot Tea  3.50

English breakfast, Yorkshire, Chamomile, Mint, Oolong, Green Tea, Lemongrass, Moroccan, Herbal , Chai, Lemon

Cold Sips

Pepsi, Diet Pepsi, Sierra Mist, Ginger Ale, Cranberry Juice 3.50

Aqua Panna Spring Water 5

Pellegrino Sparkling  6

Menu subject to change                                    

20% service charge is added to parties of 7 or more                              

GF—Gluten Free    V—Vegetarian    Vegan?  Let us know prior to your arrival and our chef will make you a custom entrée

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.    

Chef John Walsh Jr. recommends appetizers and entrees are ordered at the same time due to the complexity of the dishes

*The Chef also requests that no changes or substitutions be made to the menu.  Thank you.


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Sunday Brunch from 10am to 3:00p

Wednesday to Thursday 5pm to 9pm

Friday & Saturday 5pm to 2am

Bar E11even (our rooftop bar) will open soon