Mussel bisque flavored with saffron, perfumed with tarragon and served with toast rounds.

A seasonal spring dish featuring asparagus with Gribiche sauce. Gribiche sauce is made with hard boiled egg, dijon mustard, capers and fresh herbs.

Seared Liberty Farm confit duck leg served on a bed of French style du Puy lentils. Confit (from the French verb confire, to preserve), is a traditional means of cooking meat slowly in its own fat. The mouth-watering duck confit is juicy and flavorful, and is seared to get crispy skin before serving.

Have you ever eaten a cloud? Pavlova is a creamy mix of fresh berries, whipped cream and meringue that is the perfect sweet finish.

We've carefully chosen interesting limited batch wines to complement our meal. (available for purchase) White: Eclectic 2013 Pinot Noir Blanc, a white wine made from Pinot Noir grapes "Honey crisp apple, apricot, guava, and pink grapefruit. Medium bodied with a rich, lively finish". Red: Baiocchi 2013 G-Minor, a blend of Grenache, Syrah and Tempranillo. "Plum, cherry, smoke. Firm acidity, nice weight, youthful- but balanced. Finish is clean and long". Both pair well with duck confit.