november menu begins tuesday, november 6th

appetizers

sybaris style monte cristo- french toast topped    9-
with frizzled ham, roth kase reserve cheese and
red onion jam

tagine of fall fruits and vegetables with north    7-
african spices

house smoked local beef tongue carpaccio with    8-
the sauce recipe from harry's bar in venice

ekone oyster pan roast with shallots and cream    9-

beet and cranberry borscht with turkey sausage    5-

salads

mixed green salad with a coarse mustard vinaigrette    5-

romaine with spicy pumpkin vinaigrette (for 2)    12-

main courses

cassoulet of duck and house made sausages with     18-
white runner beans and fall root vegetables

franco-mexican vegetarian enchiladas- chanterelles,    16-
cabbage and fall vegetables in don pancho tortillas
with a leek and potato cream and an aged sheep's
milk cheese

grilled pork tenderloin on paprika turnip confit    18-
with a potato gratin top crust

double lobster pot pie- lobster mushrooms and    29-
bangor maine lobster with root vegetables and a
rich lobster sauce under a lemon biscuit crust

grilled usda prime flat iron steak with roasted    19-
russian banana potatoes

wild turkey and house smoked ham shank crepinette    18-
with rosemary sweet potatoes, crispy onions and
local quince

sauteed sea bass with a daikon rice puck and a    20-
spicy wasabi miso sauce