Certain menu selections are modified.  Please advise your server of your gluten free preference.

STARTERS

Chanterelle Pot de Crème
grape salsa, chèvre, crackers 14

Seared Diver Scallop
cider-miso broth, red curry rice crisps 14

Mussels and Clams
chorizo-mustard-Moscato broth 15

Jamaican Jerked Duck Confit Jar
coconut-scallion dipping sauce 16

Buffalo Carpaccio
horseradish cream, shaved cheddar, gluten free toasts 19

Chef Kate’s Soup of the Day 10
(Usually, not always gluten free)

Asian Pear and Hazelnut Butterleaf Wedge Salad
aged pecorino, pear brandy vinaigrette 15

Black-Eyed Pea Falafel
arugula, kale, pickled shallot, cucumber, grape tomatoes, goat feta, tahini vinaigrette 15ENTRÉES

ENTRÉES

Quinoa-White Bean “Risotto”
cheese stuffed tomato, fall mushroom sauté, shaved truffle pecorino 25

Market Catch
zesty tomato broth, quinoa-white bean-mushroom “risotto”, Parmigiano-Reggiano tuile 38

Bouillabaisse Marseillaise
shrimp, scallop, clam, mussel, fish, fingerling potato, grape tomato, pastis-saffron broth, black garlic rouille toast 38

Berkshire Center Cut Pork Chop
maple-chili glaze, sweet potato-Brussels sprout hash 39

Colorado Beef Tenderloin
chimichurri sauce, Yukon Gold mashed potatoes 46

Venison Short Loin
Cabernet veal demi-glace, summer vegetables with almonds, Yukon Gold mashed potatoes 48

Surf and Turf
venison short loin with veal demi-glace,
diver scallops with chef’s daily sauce,
vegetables with almonds, Yukon Gold mashers 48

DESSERTS

Crème Brûlée
classic vanilla bean preparation, berries 10

Black and Blue Crumble
blackberries, blueberries, oat crumble, berry coulis, caramel gelato 12

Gelato and Chocolate Truffles
berries, chocolate dipping sauce 10