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Dinner
July 29th, 2012
Sunday
1. Herloom
tomato salad, market greens, sunflower $7
2. Roasted beet, greens, day pickle salad $8
3. Scallop Ceviche - white currants, salmon caviar $9
4. Radish and dill salad, yogurt dressing $6
5. BBQ Eel and cucumber-ginger salad $9
6. Crabcake salad, kiwi puree $11
1. Topneck
Steamed Clams - garlic butter, toasted baguette $15
2. Arctic Char - wild caught, zucchini, and lemon noodle $21
3. Diver Sea Scallops- oyster mushrooms, chery tomato $23
4. Duck breast - plums, young red potato $25
5. Ribeye Steak - boneless, prime, pepper crust $42
6. Pulled Pork Ribs - mustard seed, cumin glaze, pickle $23
7. Crawfish Pasta $18
8. Tomato, Ricotta, dill, aged Vermont Cheddar pasta $18
9. Cheese Plate - $25
Dessert
Chocolate
Mousse $8
Cheese Plate $12
Enjoy!
- Executive Chef Natasha Pogrebinsky
Brunch
July 29th, 2012
Sunday
1. Herloom
tomato salad, market greens, sunflower $7
2. Roasted beet, greens, day pickle salad $8
3. Scallop Ceviche - white currants, salmon caviar $9
4. Radish and dill salad, yogurt dressing $6
5. BBQ Eel and cucumber-ginger salad $9
6. Crabcake salad, kiwi puree $11
1. Topneck
steamed clams, garlic butter and toast $15
2. Scallops & Eggs $18
3. Steak and Eggs $42
4. Arctic Char - wild caught, level seared, greens $18
5. Crawfish Omelet - $12
6. Tomato-Ricotta Omelet $12
7. French Toast $12
8. Chicken, garlic, herbs on a country toast $15
9. Cheese Plate - $25
Dessert
Chocolate
Mousse $8
Cheese Plate $12
Enjoy!
- Executive Chef Natasha Pogrebinsky
To ensure that our food is the freshest our Executive
Chef Natasha Pogrebinsky personally buys all the fish,
meats, vegetables, and fruits that day at various
markets in the city and composes a new menu each day to
guarantee freshness and top quality.
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