Honest American Food with Big Flavors that Utilize the Bountiful Products of our Region and the Rich History of European Cuisine

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Dinner

Tues - Sat:  5 - 10pm

Dinner Menu

 

STARTERS & SHAREABLES

 

Smoked Oysters  -  13

4 of our daily oysters topped with fennel oil, crème fraîche, & caviar*

Nordic Deviled Eggs   -  8

three deviled egg halves stuffed with smoked fish, potato, and cornichon, topped w/caviar

 

Rabbit Terrine   -  10

house pickled gherkins, mustards, toasted walnut

 

Foie Gras Pâté - 13

rhu sally lunn toast, bacon jam, pickled cherries

 

Shrimp Louie  -  13

new orleans style boiled shrimp, dressed lettuce, garlic scapes, 

green beans, radish, soft boiled egg, louie sauce

 

Sautéed Wild Chanterelles  -  12

housemade kielbasa, bone broth, summer savory

 

Bone n’ Beef  - 15

smoked & roasted beef bone topped with beef tartare, served with OWL baguette*

finish your order with a Cognac Luge  -  6

 

Potato Gratin  -  11

gruyere, parmesan, onion, anchovy, herbs, cream

 

Smoked Whole Quail  -  14

semi boneless, cumberland sauce, pickled blueberries, country ham oil

 

Omelette Souffle - 17

crab newburg, fresh herbs n’ more

 

Steamed Mussels -  17

bang island maine mussels, duck confit, fish fumet, pickled fennel, OWL baguette

 

Quenelle - 20

classic lyonnaise style scallop dumpling, creamy lobster sauce

 

 

ENTREES

Grilled Wester Ross Salmon Filet  -  26

honey-chili glaze, mustard allemande sauce, grilled alliums, purslane

 

Berkridge Kurobuta Pork Cheek - 24

milk braised berkshire pork, F&S farro piccolo, sauce espagnole, olive tapenade, tomato, nasturtium

 

Whole Roasted Branzino   -  34

1lbs butterflied fish, shaved zucchini, sweet onion, summer truffle, 

sauce nonpareil: egg, yogurt, caper, grilled puntarelle, ham, fine herbs

 

Tournedos Rossini - 35

bacon wrapped filet mignon, seared foie gras, toast, truffles, half-ice sherry *

 

Vivian’s Steak Dinner - 45 

18oz T - bone, red wine sauce, charred onion, potato pavè*

Viv’s Hedonistic Add On:  top off your steak with  4 oz of seared foie gras…because why not??....30 

VEG

Season Salad - 10

local greens & herbs, charred hornbacher cheese, smoked breadcrumb, vinaigrette piquante

 

Roasted Summer Vegetables  -  10

warmed frech puy lentils, cheesy garlic crouton

 

Heirloom Tomatoes  -  8

buttermilk blue cheese, sesame leaf

  

Beets  -  8

roasted reds, pickled chioggia, heirloom tomatoes, cumin-turmeric fresh cheese

DESSERTS

Summer Peaches  - 8

SC peaches cooked down in their own syrup, F&S oatmeal crumble, toasted peach meringue

 

Dutch Pie Tart - 8

yeasted lattice crust, local berry filling, vanilla ice cream

 

Chocolate Cream Jar - 8

raspberry mousse, pink peppercorn

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