Starters Sides Large Plates & Mains Desserts
Total Page：16
File Type：pdf, Size：1020Kb
STARTERS LARGE PLATES & MAINS SPICE ROASTED EGGPLANT SPREAD - 7 SAGE AND PARMESAN PARISIAN GNOCCHI 24 rising star academy bread, pistachio & sunflower pumpkin, pecan & cranberry CHILLED SPINACH AND CRAB DIP 11 SUNCHOKE AND SPINACH CANNELLONI 25 artichoke, goat cheese & toast points wild mushroom, ricotta & garlic béchamel SALMON DEVILED EGGS 12 CRAB AND SAFFRON RISOTTO 26 farm egg, salmon tartare, salmon roe lump crab, green apple & fennel KALE AND QUINOA SALAD 14 MAINE DIVER SCALLOPS 32 toasted walnut, dried cherries, and feta curried cauliflower, toasted almond & grape (vegetarian with whole roasted cauliflower- 25) SMOKED WHITEFISH CAESAR 14 romaine lettuce, tomato, house smoked fish, parmesan HAZELNUT CRUSTED WILD ATLANTIC HALIBUT 37 parsnips, apple, brussels sprout salad & brown butter APPLE, PEAR, PECAN, AND BLUE CHEESE SALAD 15 ROASTED CHICKEN COQ AU VIN 29 artisan greens, crumbled blue cheese and maple dijon dressing roasted half chicken, red wine, bacon, mushroom & polenta LOBSTER BLT COCKTAIL 24 BLACK PEPPER AND PISTACHIO DUCK BREAST 32 poached lobster tail, bacon, avocado & house cocktail sauce red cabbage with honey roasted pear & turnip PRIME BEEF TARTARE 17 RAS EL HANOUT SCENTED RACK OF LAMB 47 caper berry, cooked farm egg, horseradish roasted carrot, spiced chickpea & cucumber salad DFH STEAK FRITES WHITE BEAN AND WINTER GREENS SOUP 12 cannellini beans, chard & parmesan 10 OZ PRIME COULOTTE 34 served with house fries and green peppercorn jus SIDES ZAATAR ROASTED FINGERLING POTATOES 7 8 OZ TENDERLOIN 48 served with house fries and green peppercorn jus saffron aioli, queso fresco 14 0Z 60 DAY VINTAGE RIBEYE 52 BLISTERED GREEN BEANS 7 served with house fries and green peppercorn jus almond bread crumb, dijon & garlic dressing DESSERTS CHARRED BRUSSELS SPROUTS 7 COOKIES AND COOKIES AND CREAM 8 roasted peppers, herb vinaigrette baked to order chocolate chip cookies with cookies & cream ice cream SALT AND PEPPER PARMESAN FRENCH FRIES 5 PEAR CHEESECAKE 8 house made, twice fried pecan streusel, whiskey caramel sauce CHOCOLATE AND HAZELNUT POT DE CREME 8 Please ask your server about items that may contain raw or undercooked ingredients. Consuming raw or undercooked meats may increase your risk of foodborne illness. 02/04/21 macerated blackberries, espresso, cardamom cream HOUSE COCKTAILS WINES BY THE GLASS WINTER SPICED DAIQUIRI 13 SPARKLING rum blend, spiced pear liqueur, lime, almond syrup, simple syrup NV Casa Farive Prosecco ............................................ 11 GLERA – Veneto, Italy NEGRONI ROSMARINO 12 golden apple, white peach, crisp & clean foundation gin, campari, dolin rouge, grapefruit, rosemary NV Ferrari Brut ........................................................... 19 CHARDONNAY – Trentino, Italy THE OLD FOUNDATION 12 delicate bread crust, ripe fruit, fresh and complex finish rittenhouse rye, old forester bourbon, muscovado, trinity bitters ROSÉ LOWBALL 12 ‘18 Clos Ste. Magdeleine............................................. 12 old forester bourbon, jameson cold brew whiskey, chai, lemon GRENACHE, CINSAULT, MOURVEDRE – Provence, France tart red fruit, citrus rind, persistent mineral finish NORSE COLLINS 12 norden aquavit, cucumber, lemon, lime, soda water WHITE ‘18 Domaine des Cassagnoles .................................... 10 COLOMBARD BLEND – Cotes de Gascone, France dry & fresh, herbaceous, citrus ‘17 Mari Vineyards ..................................................... 16 D R A F T BEER RIESLING – Leelenau, MI balanced acidity, crisp apple, white peach DRAGONMEAD, CASTLEBRITE APRICOT 6 ‘16 Domaine des Deux Roches ................................... 14 CHARDONNAY – Burgundy, France 6 green apple, luscious palate, balanced 7 ‘17 Daou ...................................................................... 16 CHARDONNAY – Central Coast, CA stone fruit & citrus, toasty oak, clean & lengthy finish P A C K A G E D BEER RED ‘17 Poderi dal Nespoli ................................................ 15 SANGIOVESE – Emilgia-Romagna, Italy 5 soft tannins, fine red fruit, smoke & spice finish WHITE CLAW, BLACK CHERRY 6 ‘17 Patricia Green Reserve ......................................... 13 PINOT NOIR – Willamette Valley, OR CHERI CIDER 7 bright red fruit, balanced acidity, cinnamon toast ‘17 Clos de Napa ......................................................... 18 M43, DOUBLE IPA 8 CABERNET SAUVIGNON– Rutherford Valley, CA black cherry, crème de cassis, long & full finish BARREL + BEAM, MOON FACED 8 ‘17 Edge by Ray Singorello ......................................... 16 CABERNET SAUVIGNON– Alexander Valley, CA warm blackberry, black forest cake, savory finish .