STARTERS
HOUSE MADE FONDUE, gruyere and fontina cheese, toast points
POMME FRITES, house made ketchup, garlic herb mustard, smoked honey
SOFT SHELL CRAB, grilled garlic scapes, succotash, ancho puree, apple butter
SPRING VEGETABLE RAVIOLI, French sorrel cream, pickled spring onion, ruby chard
FRESH OYSTERS ON THE HALF-SHELL, Sicilian lemon mignonette
HOUSE MADE PIEROGIES, Spanish chorizo, russet potatoes, purple cipollini
THAI STYLE MUSSELS, coconut, cilantro, red curry palm sauce
HOUSEMADE FLAT BREAD, ask your server, vegetarian option
MEATS AND CHEESE
Paired with house sauces and crostini
CHEESE
ROOMANO aged 3 years, very firm, sweet-salty butterscotch flavor, crunchy (Holland)
CAVE-AGED CHEDDAR sharp, slightly nutty, hints of caramel, firm (Vermont)
PIAVE VECCHIO aged 1 year, hard, caramel, slight almond bitterness (Italy)
Meats
CALABRESE slightly spicy, paprika, cayenne pepper (Italy)
PALCIOUS CHORIZO smoked paprika, rich flavor balanced by warm spice (Spain)
HOUSE SMOKED TROUT cured and smoked in house, fresh tomato jam
SALADS
CAESAR SALAD
Romano cheese, house made dressing
ORGANIC PROVENCE SALAD
organic field greens, organic radish, lemongrass mint vinaigrette, grape slivers, stilton crumble
LIBERTY GARDEN MIZUNA
watermelon squares, lavender balsamic pearls, blood orange oil, honey bee pollen
SOUPS
SMOKED CARROT BISQUE
CHILLED APPLE AND BEET SOUP
SANDWICHES
NEW CUBAN, braised pork, Swiss, house made pickle, tamarind aioli, ciabatta
TRAPP DOOR BURGER, 8oz dry aged beef, house made remoulade, burgundy onions, fontina
DUCK OR SALMON BLT, vine ripe tomato, house cured bacon, romaine leaf, ciabatta
CONFIT CHICKEN SANDWICH
ENTREES
JAIL ISLAND SALMON
lima beans, spring herb quinoa, pickled kiwi seeds
PETITE PULLET CHICKEN
organic pearled farro, chard shallot, zucchini papperdelle
GREEN TEA RUBBED PRIME RESERVE FRENCH PORK CHOP
purple potato mash, Liberty Gardens bok choy, kiwi reduction, spring vegetables
PEKIN PARADISE DUCK 2 WAYS
hind quarter confit, cast iron seared duck breast, honey jalapeño cornbread crouton,
red wine shallot sauce, spring vegetables, beet root foam
VEGETABLE TASTING
portobello tower, truffle cauliflower puree, house dried tomato chip,
smoked walnut quinoa, chilled asparagus, roast bell pepper roulade
KOBE BEEF SHORT RIB
Sautéed rapini, red onion soubise, black rice, rib a jus
DESSERTS
FLOWERLESS CHOCOLATE CAKE
HOUSE-MADE ICE CREAMS
HOUSE-MADE SORBET
CHURROS WITH CHOCOLATE FONDUE
SMORES
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