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Lunch Menu

To Begin

  • Onion Soup Gratinee with Sherry, Gruyere, Orange County Black Dirt onions 15
  • Avocado Toast Grilled Ciabatta & Yellow Beefsteak Tomato 15.50
  • A Simple Salad of Field Greens & Herbs with Shallot Vinaigrette 13.50
  • Coconut Shrimp with Dijon Mustard Sauce 17.50
  • Tuna Tartar with Avocado & Spicy Rice Crackers 20
  • Mouseline of Chicken Livers with Port Glaze & Baguette 16
  • Dressed Endives with Local Blue, Anjou Pear, Candied Pecans & Sherry Vinaigrette 16

Composed Salads & Larger Plates

  • Barnegat Scallops with Tarragon Champagne Sauce, Puff Pastry, Snow Peas 32
  • Pappardelle Al Quattro Formaggi with Rappini, San Marzano Tomatoes 24
  • Faroe Island Salmon “a la Plancha” Watercress & Roasted Potatoes & Pencil Asparagus 32
  • Apropos Chopped Salad with Red Onion, Tomato, Cucumber & Blue Cheese Crumble 17
  • *with Grilled Chicken or Shrimp 25
  • **with Grilled Prime Sirloin 32

A Few Sides

  • Warm Potato Chips with Smoked Paprika 8
  • Truffle Fries with Reggiano and Aoili 8
  • Haricot Vert Almandine 8

Something Sweet

  • A Classic Crème Brulee 13
  • Apropos Hot Fudge Sundae, Salted Caramel Gelato, Warm Chocolate Ganache & Crème Chantilly 13
  • Warm Chocolate Soufflé Cake with Crème Anglaise 13
  • Almond Cake with Blueberry Compote 13
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