Our Menus

Chef Matthew Medure is always searching for innovative ways to light up your palate by using unique blends of spices and fresh, seasonal and local ingredients. The elegant, subtle flavors and striking presentation are sure to enliven your senses. The open kitchen brings a unique feeling of intimacy and involvement to its guests. Experience the Chefs preparing your entrée as the energy and delectable aromas flow throughout the restaurant.

Have your next dining experience take place at our Chef’s Table, the best seat in the house, where you can interact with our Chefs and experience the magic of the kitchen.

For The Table...

  • Salumi tasting of three 9.00 - six 16.00
    bresaola
    salame nostrano
    mortadella
    home cured duck ham
    salame toscano
    maple cured pork belly
    prosciutto san daniel
    prosciutto di parma
    jamon iberico pata negra
    sopressata

  • Cheese tasting of three 12.00 - five 16.00
    taleggio
    truffle pecorino
    cotswold cheddar
    cambozola
    gorgonzola picante
    pierre robert
    reggiano
    reypanaer
    morbier
    robiola bosina
    prima donna
    manchego

Starters & More...

  • Starters

    twinn bridges lettuces-beet carpaccio-oven dried tomato-shallot vinaigrette-9
    maine diver scallop “en croute”-cepes mushroom duxelles-truffle vegetable nage-11
    escargot-roasted garlic-spinach-shiitake-prosciutto cream emulsion-11
    clear chicken broth-organic chicken-escarole-little meatballs-quinoa-8
    veal and short rib meatball-shaved pecorino-black pepper marinara-6
    blue fin tuna-burrata mousse-eggplant compote-crisp prosciutto-basil-16
    hudson valley foie gras-vidalia onion confit-onion marmalade-truffle balsamic-20
    buffalo mozzarella-prosciutto di parma-castelvetrano olives-marinated tomato-14

  • Pasta (all hand made in house)

    fusilli-baby octopus-marrow-15
    pappardelle-short ribs-goats cheese-chicken jus-16
    bucatini-amantriciana-pignolis-sweet onion-15
    radiatori-bolognaise-parmigiano-reggiano-14
    rigatoni-manila clams-andouille-soffrito-battarga-16
    agnolotti-cepes mushroom-truffle emulsion-prosciutto-15
    gnocchi-pesto-gorgonzola-melted tomato-swiss chard-14
    gnocchi-sweetbreads-sausage-mushrooms-sage-sweet potato-16

  • Meat

    springer mountain chicken-prosciutto-mozzarella-truffle squash-18
    prairie farms pork chop-smoked bacon onion compote-cipollini glaze-22
    grass fed veal scaloppini-cepes mushrooms-marsala-fried sage-26
    prime italian bistecca-portobello mushroom-gorgonzola-au jus-24
    grove farms lamb shank-onion ring-carrot puree-rosemary jus-23

  • Fish

    arctic char-basil pistachio crust-israeli cous cous-melted tomato-24
    skate wing francaise-lemon spinach-caper-tomato-feta-relish-25
    turbot-sautéed onion-raisin-pine nut-water cress-manodori balsamico-28

Sides, Sweets and Chef's Adventure

  • Sides

    fried cauliflower
    fried brussels sprouts
    twinn bridges blue kale-sautéed onion
    french green bean-parmesan-glaze-almond
    polenta-gorgonzola-rosemary
    roasted fingerling potatoes
    polenta-tomato-goat’s cheese-olive oil
    mushroom mascarpone risotto
    polenta-white truffle-smoked bacon
    truffle pomme frites-cyprus black salt

  • Sweets

    lemon olive oil pound cake-lemon ice cream-florida citrus-8
    almond cream-pear crostata-blackberry jam-almond milk gelato-8
    banana malt crème brulee-espresso shortbread-malted cream-8
    flourless chocolate torta-caramel corn-salted caramel gelato-8
    ricotta cheese cake-graham cracker gelato-strawberry sorbet-8
    nutella soufflé-milk chocolate anglaise-9
    grand passion-hennessy-grand marnier-domaine canton-mint-passion fruit-12
    columbiano-double espresso-chocolate liqueur-frangelico-kaluha-whipped cream-12
    mi amore-vanilla vodka-ameretto-baileys-gram cracker ice cream-12

  • Chef's Adventure Tasting Menu

    Let our chefs take you on a culinary adventure with our daily tasting menu,
    utilizing the most seasonal and freshest ingredients available to excite your palate. For your enjoyment, tasting menus are reserved for the entire table.

    Tasting Menu – 6 courses - 75 or 125 paired with wine

    Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.