after dark


Thursday – Friday – Saturday

5pm – 10pm


chicken liver pâté
made with Getaway Farms chicken, served with toasted challah

mushroom pâté
with walnuts served with toasted challah

poached pear salad
made with arugula, walnuts, blue cheese, and a balsamic vinaigrette

chips and bubbles
nostalgia inducing caramelized onion dip and balsamic pearls


the creamiest of mushroom soups
served with toasted garlic focaccia

tomato tart
served with a green salad dressed with balsamic vinaigrette

French onion soup baguette

duck on toast
Ratinaud duck confit with blueberry gastrique, on sourdough with crispy duck skin


mille feuille with apothecary pastry cream
with apple and orange compote

chocolate terrine
with liquid gold olive oil and flaked sea salt

tonka bean creme brulee

chocolate charcuterie board
truffles, macaron, peppercorn shortbread, and honeycomb toffee