APPETIZER

WARM BUTTERNUT & ROASTED APPLE SOUP
Sage Oil / Pumpernickel Croutons 10

MIXED BABY GREENS
Marinated red beets, pumpkin seeds, red wine vinaigrette 12

FARM POACHED EGG AND WILD MUSHROOMS
Quinoa, wilted greens, porcini coulis 14

CROQUETTES OF DUCK CONFIT
Frisee, lardons, rosemary aioli 14

TARTARE OF LOCAL FLUKE
Mizuna, poppyseed flatbread, citrus vinaigrette 14


ENTRÉE

LA SILHOUETTE BURGER
Housemade bacon, gruyere, salsa rosada, fries 15

WILD MUSHROOM RISOTTO
Oyster mushrooms, extra virgin olive oil 19

FREE RANGE CHICKEN PAILLARD
Canellini beans, Tuscan kale, tomato confit, chicken jus 21

PAN ROASTED COD & “BRANDADE CAKE”
Bacon, brussel sprouts, piquillo pepper sauce 23

PEPPER CRUSTED FLANK STEAK
French fries, Au poivre sauce 22

COUNTRY STYLE LAMB SHANK
Braised French lentils, rosemary, natural jus 28


DESSERT

POPCORN “CRÈME BRÛLÉE”
Candied honey crisp apples, caramel popcorn, salty caramel ice cream 12

WARM CHOCOLATE CAKE
Concord grapes, peanut butter sabayon, vanilla ice cream 14

PUMPKIN CHEESECAKE
Maple presse, gingerbread ice cream 12

MILK CHOCOLATE TERRINE
Coffee cremeaux, passion fruit curd, sweet milk sorbet 14

ROASTED PEAR TARTE TATIN
Cranberries, candied ginger, lemon ice cream 12

ICE CREAM & SORBET PLATE
Choice of three scoops 12

ARTISANAL CHEESE PLATE
Housemade bread, seasonal jam, pickled vegetables 15


Executive Chef – Matthew Tropeano
Sous Chef – Steve Luttrell
Pastry Chef – Jeffrey Sytsma