Chef Doug Levy takes usual ingredients and creates unusual, innovative and delectable fare. He changes the menu every month, which means two things: The menu is seasonally driven, and you can’t get too attached to any one item—but whatever the month may be, everyone will find something to enjoy. Many of the items can be prepared gluten-free. The wine book is one of the best in town, and service seldom falters. (2-24-11)
braised beef tongue, leeks and crispy Prosciutto in a mustard cream sauce.
8.00
Mixed Green Salad*
Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing, Balsamic Vinaigrette, Maple Vinaigrette, Tarragon Vinaigrette, Caramelized Leek Vinaigrette.
5.00
Crabapple-Potato Cake*
with vanilla-creamed beet greens.
6.00
White Pepper-Braised Pork
with orange-pickled fennel, house-made ricotta, and fresh arugula. Served on French bread with mixed greens.
12.00
Pumpernickel-Crusted Butternut Steak
with braised mustard and collard greens, crispy shallots and red pepper purée.