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truffled pork sausage with salt pond oysters on the half shell
with bibb hearts, trevise, haricot vert, celery root remoulade and lemon
with poached leeks
salt cod, potatoes, shaved summer truffles
with leeks, french walnuts, and vermont chevre
burgundy truffle, shaved artichoke, vacche rosse reggiano
with warm goat cheese
with baguette soldiers and shallot confit
farm egg, creamed spinach, salmon roe
bouchot mussels, white wine, saffron, curry, creme fraiche
fennel, charred lemon, herb oil
with jumbo lump crabmeat and brioche croutons
fresh pasta with pancetta, sage, parmesan, and a fried egg
roasted free range chicken with braised chard and pommes aligot
crisp berkshire pig's trotter with dijon mustard, lentils, and herb salad
with cheddar and caramelized onions
selection of prime dry-aged beef cuts with caramelized onions and pommes frites
with pommes frites
for two, with roasted marrow bones and sucrine lettuce salad
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