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

 

Shrimp Louie  -  13

new orleans style boiled shrimp, dressed lettuce, garlic scapes, english peas, radish, easy boiled egg, louie sauce

 

Chicken Liver Mousse  -  8

sally lunn toast, pickled golden raisins

 

Rabbit Terrine   -  10

house pickled gherkins, mustards, toasted walnut

 

Foie Gras Pâté  -  13

pea tendrils, pickled young strawberries, honey, toast point

 

Bone n’ Beef  - 15

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

finish your order with a Cognac Luge  -  6

 

Creamy Gratin  -  11

artichoke hearts, spinach, cream cheese, gruyere, baguette

 

Smoked Whole Quail  -  14

yukon gold potatoes, gruyere, parmesan, herbs, cream

 

Souffle Omelette - 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

Wester Ross Salmon Filet  -  26

pickled ramp sauce printanière, grilled sprouted cauliflower

 

Berkridge Kurobuta Pork Cheek -  24

milk braised berkshire pork, F&S farro piccolo, olive tapenade

 

Whole Roasted NC Flounder   -  MP

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, sherry-demi glace*

 

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

Salad de Saison - 10

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

 

Baby Zucchini  -  9

roasted, duck fat F & S creamy polenta, crispy duck skin, coriander flower

 

Carrots  -  7

broiled in white wine & torched, carrot top pesto

  

Celtuce  -  9

poached celtuce & grilled leaves, cherry tomatoes, sesame, dilly yogurt sauce

DESSERTS

Summer Sweet Pea Cake  -  8

strawberry marmalade, sweetened creme frâiche icing

 

Dutch Vlaai Tart  -  8

yeasted lattice crust, local berry filling, vanilla ice cream

 

Chocolate Pot de Crème  -  8

raspberry mousse, pink peppercorn

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