Entrees

*Please note that this is a sample of our fare. Our menu is constantly changing and evolving. We are always on the lookout for the freshest ingredients from our trusted purveyors, and reserve the right to change the menu at any time based on freshness, availability, and the best possible ingredients from around the world.

Thank you,

Chef Jason

Slow Braised Beef Shortrib

Roasted Garlic & Truffle & Bacon Mashed Potato, Local Turnip Greens Pesto,

Roasted Artichoke & Local Oyster Mushroom, Cabernet Demi Glace

39

Crispy Skin-on Striped Bass*

Lyonnaise Potatoes with Maine Lobster, Raw Watermelon Radish Salad,

Lobster & Peppercorn Cream Sauce, Salmon Caviar

41

Roasted Colorado Lamb Rack*

Gruyere Gratin Potatoes, Roasted Mushrooms, Jumbo Asparagus,

Roasted Baby Beets, Roasted Sunchokes, Cabernet Demi Glace

47

Smithfield All Natural Pork Tenderloin*

Wilted Watercress & Baby Spinach, Roasted Fingerling Potatoes, Pickled Spring Radish,

Rhubarb & Rosemary Compound Butter, Porcini Mushroom Demi Glace

38

Spring Bistro Risotto

 Carnaroli Risotto with Vegetable Stock, Fava Beans,

Roasted Tomatoes, Asparagus Tips, Artichoke Hearts,

House Made Ricotta Cheese, Shaved Parmigano Reggiano

39

 

Crispy Organic Local Chicken Breast*

Skin On Breast, Wild Rice with Dried Apricots & Pine Nuts, Local Hakurei Turnips,

 Roasted Fingerling Potatoes, Dried Tart Cherry Demi Glace

41

Substitutions May Be Made For A Small Up Charge.

Items May Be Split For A Small Up Charge.

*These items may be served raw or undercooked, or contain raw or undercooked ingredients.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

SOUPÇON

A French & American Bistro

Executive Chef / Proprietor: Jason A. Vernon

Sous Chef: John Leonardi

1st Cook:  Ethan Johnson