Menu

Table Leaves & Side Tables

Roasted APPLE-AUTUMN SQUASH FLATBREAD, Greens, BLUE CHEESE,
SAGE & WALNUT Dressing 11

Organic Mixed GREENS, Cucumber, Tomato & BALSAMIC Vinaigrette 7

PEI MUSSLES, Fennel, LOVAGE, CELERY ROOT, Vermouth, PAPRIKA, Celery-FENNEL Seed
Aioli & Grilled Ciabatta 16/22

 Crispy SWEETBREADS, Fall Veggies, Shallots, Bacon & GOODNESS 14

SOUP of DUSTIN’S Choice 7 

DUCK RILLETTES, Piped DUCK LIVER MOUSSE, Cranberry-ORANGE JAM, Orange MUSTARD, PECAN Butter, Pickled Cranberries & Dried CRANBERRY-PECAN Bread 15

ROMAINE Leaf, Parmesan, Croutons & CAESAR Dressing 8

TUNA Tartar, AVOCADO, Scallions, LEMON-GINGER Sauce & Wonton Crisps 15 *

Head of the Table

TURMERIC-MUSTARD Rubbed NEW YORK Strip, Roasted BRUSSELS SPROUTS,
Mashers & OREGANO Demi Glaze 30 *

Pan Seared TROUT, PUMPKIN-Green Bean Sauté, SMOKED TROUT–TONNATO Sauce, HAZELNUT-Pepita & HORSERADISH Crumble 23 *

Crispy DUCK Breast, Autumn SQUASH-SAGE BREAD PUDDING,
Dried CHERRY Demi Glaze 26 *

Tables BURGER of the DAY * 

PROSCIUTTO Wrapped COD, Fennel, BEET & APPLE Gratin, SHERRY-Roasted
CELERY Cream 24*

Grilled PORK Cut of the Day, Charred CRANBERRIES, CHEDDAR
CHEESE POLENTA & Creamy Roasted HATCH GREEN CHILE Sauce 27 *

Seared Jumbo SCALLOPS, Red Wine RISOTTO, CARDAMOM-CARROT SABAYON 29 *

Crispy ½ CHICKEN, Roasted KOHLRABI–CAULIFLOWER,
ROSEMARY & SUMAC Beurre Blanc 22 *

RICOTTA GNOCCHI, MUSHROOM, Sweet Potato & Charred Greens, HARISSA
Schmear, Preserved LEMON GREMOLATA 17 *

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. These items may be served raw or undercooked or contain raw or undercooked ingredients.

End Tables