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Winter : 2 0 1 2 |
Crispy Skin Salmon
Autumn Squash Risotto, Snowpeas, Citrus-Champagne Sauce 25 |
New England Baked Cod
Saffron Jasmine Rice, Baby Bok Choy, Smoked Vidalia Onion,
Sweet Pepper Coulis 26 |
Seared Sea Scallops & Shrimps
Ragout Of Shiitake Mushrooms, Fingerling Potatoes and Edamame
Ginger-Lemongrass Beurre Blanc 29 |
Pasta Gratin
Orechiette, Caramelized Onions, Ham, Three Cheeses 15 |
Rigatoni Pasta
Sausage, Broccoli Rabe, White Beans,Tomato-Rosemary Broth
0r Fresh Salmon, Lobster Cream Sauce 19
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Grilled Rib Eye
Haricot Vert, Potato Gratin, Brandy-Peppercorn Sauce 33 |
Roasted Duck
“Forbidden” Black Rice, Cherry-Brandy Sauce 28 |
Veal Scallopini
Gnocci, Spinach, Mushroom-Madeira Sauce 28 |
Roasted Chicken
Garlic Mashed Potatoes, Baby Carrots, Sherry-Tarragon Sauce 25 |
Braised Lamb Shank
Creamy Herb and Parmesan Polenta, Broccoli Rabe and Pancetta
Tomato-Rosemary Jus 27 |
Vox Burger
Brioche, Grilled Red Onion, Gruyere Cheese, Tomato, French Fries 15 |
Sides
Spinach, Broccoli Rabe, Haricots Vert, Potato Gratin, French Fries 8 |
Chef : Eric Ulbrich
If you have a food allergy, please speak to the owner, manager, chef, or your server
Menu Updated 10.04.11 |
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