Check out Our Menu

If Dana has a special trait, it is accommodation, wishing only to create a delicious pleasure for his guests. He uses only the finest and freshest products, local whenever possible, and the time and care he gives to each plate comes only from a man who cooks from his heart. Chef Markey creates everything from scratch; all dietary concerns can be accommodated.

Appetizers

Soup du Jour

changes daily.

French Onion Soup Gratinée

14.

House-Made Duck Liver Paté with Black Truffles

16.

with Caramelized Onion Chutney & Croutons

Portabella & Porcini Ravioli with Truffle Butter 

15.

Escargots with Garlic Chive Cream Sauce 

16.

Shrimp Dijonnaise with Crispy Capers

16.

Salads

Endive & Radicchio Salad

16.

with Poached Pears & Bayley Hazen Blue Cheese

Warm Beet & Spinach Salad 

14.

with Feta Cheese & Toasted Walnuts

Mediterranean Salad 

15.

Petite Lettuces with Roasted Red Peppers, Kalamata Olives, Vermont Creamery Goat Cheese & Garlic Herb Vinaigrette

Main Course

Atlantic Salmon Cannelloni 

45.

Slices of Salmon stuffed with Maine Lobster & Garden Vegetables, with Beurre Blanc Sauce

Sautéed Black Tiger Shrimp

42.

with Herb Parmesan Risotto & Roasted Garlic Cream Sauce

Roasted Free Range Long Island Duckling 

50.

Half of a Semi-Boneless Duckling with Poached Pears & Juniper Berries

Grilled Bell & Evans Chicken Breast Paillard 

34.

with Braised Spinach & Grenobloise Sauce

Pork Tenderloin Lyonnaise 

38.

Thinly-Pounded, Lightly-Breaded Slices of Pork with a Sautéed Onion White Wine Sauce with a touch of Cream

Tournedos of Veal Tenderloin 

50.

with Morel Mushroom Marsala Sauce

Grilled Filet Mignon with Roquefort Ravioli 

50.

Cabernet Sauvignon Shallot Sauce, Caramelized Onions & Sherried Mushrooms

Roasted Australian Rack of Lamb  

55.

Rosemary Au Jus, Caramelized Onions & Sherried Mushrooms

Bon Appétit, Chef Dana Markey