Dishez - Fuld menu

whipped honey goat cheese, roasted bi-color beets, strawberry, walnuts, frisée and cucumber dressing

served with lemon and cocktail sauce

two of our signature crab cakes, romesco, bruleed squash, roasted tomato, spring onion

oysters served on half shell with seasonal fruit mignonette

Roasted oyster and shiitake mushroom with truffle croutons

Brussels sprouts fried and tossed with bacon, chile, lime and shallot

crispy fried artichoke in lemon zest and Sicilian oregano served with lemon aioli

hand cut Kennebec potatoes, shaved pecorino romano, black truffle oil crispy lardons with lemon aioli

Kale, Brussels sprouts, red cabbage, roasted pumpkin seeds seasonal berries with poppy seed vinaigrette

Baby spinach, honey crispy apple, candied walnuts, bacon, blue cheese and maple Dijon dressing

wild caught shrimp in a white wine and herb sauce served with grilled sour dough

pan seared served atop English peas, slivered asparagus, cherry tomato, country style ham and whipped honey goat cheese

chef's selection of two cheeses, two types of charcuterie two seasonal jams, house made crostini and accompaniments

aged cheddar, Muenster and Gruyère cheese topped with extra thick cut bacon and red wine balsamic onion

served with hollandaise, English pea mushroom risotto, pickled cipollini onion

pan seared filet mignon, potato fondants, baby carrot, roasted oyster shiitake mushroom tapenade, red wine shallot butter

seasonal greens, pickled red onion, roasted hazelnuts, confit artichoke and shaved pecorino with Gorgonzola dressing

herbed white wine marinade, haricot vert, roasted tomato

tomato fennel broth, little neck clams, minted Israeli couscous, warm spring salad

sweet savory braised in a red wine and fig sauce, atop creamy stone ground grits, roasted parsnips and candied California mission fig

fingerling potatoes, roasted carrot and lemon aioli frisée salad

white bean ragout, grilled asparagus apple bacon mostarda

house smoked mozzarella breaded and fried, served with romesco sauce