Menu
May 2024 Menu
Our menus change monthly and have a three day rotation. With the exception of our Pub Nights on Saturdays, we seat guests at 5pm and 7:30pm by reservation only. We have both 7 course and 4 course tasting menus, as well as wine pairings if desired.
We do not serve tasting menus on Saturdays and no reservations are required for Pub Night from 6:00 - 9:00PM.
See our options for reservations here.
*Please allow for possible minor ingredient adjustments. We work with very small producers and they may experience shortages of an ingredient due to unforeseen weather or other circumstances.
Sunday &
Wednesday
LOCAVORE
7 Courses + Bread & Palate Cleanser & Petit Fours 80.-
Lavender Rolls & Citrus Butter
Nova 7 Steamed Englishtown Mussels in Bacon & Nova 7 Beurre Blanc
Bone Marrow Quenelle in Bone Broth
Asparagus 3 ways
Foraged Mushroom Tartlet
Line caught Halibut on Parsnip-Apple Puree with Tidal Bay Beurre Blanc
Lemon, Basil, and Gin Granita
Heritage Breed Pork Cheeks Braised in Sherry with Fondant Potato
Currant Scone with Lavender Clotted Cream
Petit Fours
4 Courses + Bread & Petit Fours 55.-
Carnivore
Lavender Rolls & Citrus Butter
Bone Marrow Quenelle in Bone Broth
Foraged Mushroom Tartlet
Heritage Breed Pork Cheeks Braised in Sherry with Fondant Potato
Black Currant Scone with Lavender Clotted Cream
Petit Fours
Pescetarian
Lavender Rolls & Citrus Butter
Nova 7 Steamed Englishtown Mussels in Nova 7 Beurre Blanc
Foraged Mushroom Tartlet
Line caught Halibut on Parsnip and caramelized Apple Puree with Tidal Bay Beurre Blanc
Black Currant Scone with Lavender Clotted Cream
Petit Fours
Vegetarian
Lavender Rolls & Citrus Butter
Asparagus 3 ways
Foraged Mushroom Tartlet
Potato Gnocchi with Wild Mushroom Ragout, sweet Cream & Truffle Essence
Black Currant Scone with Lavender Clotted Cream
Petit Fours
Monday &
Thursday
Locavore
7 Courses + Bread & Palate Cleanser & Petit Fours 80.-
Lavender Rolls & Citrus Butter
Salpicon of Atlantic Shrimp with Lavender Vinaigrette
Cream of Asparagus
Radishes 3 ways
Mushroom Gnocchi, Brown Butter & Sage
Scallop Trio pan seared local Scallops on 3 different Sauces
Lemon, Basil, and Gin Granita
Prussian Boulette on crispy Purple Fingerling Potato
Strawberry Rhubarb Fool Sorbet
Petit Fours
4 Courses + Bread & Petit Fours 55.-
Carnivore
Lavender Rolls & Citrus Butter
Cream of Asparagus
Mushroom Gnocchi, Brown Butter & Sage
Prussian Boulette on crispy Purple Fingerling Potato
Strawberry Rhubarb Fool Sorbet
Petit Fours
Pescetarian
Lavender Rolls & Citrus Butter
Salpicon of Atlantic Shrimp with Lavender Vinaigrette
Mushroom Gnocchi, Brown Butter & Sage
Scallop Trio pan seared local Scallops on 3 different Sauces
Strawberry Rhubarb Fool Sorbet
Petit Fours
Vegetarian
Lavender Rolls & Citrus Butter
Cream of Asparagus
Radishes 3 ways
Potato Gnocchi with Wild Mushroom Ragout, sweet Cream & Truffle Essence
Strawberry Rhubarb Fool Sorbet
Petit Fours
Tuesday &
Friday
Locavore
7 Courses + Bread & Palate Cleanser & Petit Fours 80-
Lavender Rolls & Citrus Butter
Steamed Englishtown Mussels in Spanish Escabeche Sauce
Sunchoke Potage, Truffle Oil & Sage
Beets 3 ways
Mushroom Barley Risotto
Local pan seared Scallops on Devil Hair Pasta & Catalan Tomato Sauce
Lemon, Basil, and Gin Granita
Cape Breton Goat braised Latin style with Corn Fritter
Breton Brewing Stout Chocolate Mousse
Petit Fours
4 Courses + Bread & Petit Fours 55.-
Carnivore
Lavender Rolls & Citrus Butter
Sunchoke Potage, Truffle Oil & Sage
Mushroom Barley Risotto
Cape Breton Goat braised Latin style with Corn Fritter
Breton Brewing Stout Chocolate Mousse
Petit Fours
Pescetarian
Lavender Rolls & Citrus Butter
Steamed Englishtown Mussels in Spanish Escabeche Sauce
Mushroom Barley Risotto
Local pan seared Scallops on Devil Hair Pasta & Catalan Tomato Sauce
Breton Brewing Stout Chocolate Mousse
Petit Fours
Vegetarian
Lavender Rolls & Citrus Butter
Sunchoke Potage, Truffle Oil & Sage
Beets 3 ways
Potato Gnocchi with Wild Mushroom Ragout, sweet Cream & Truffle Essence
Breton Brewing Stout Chocolate Mousse
Petit Fours