—dining room menu  —

Snacks and Shareables

—  Artisan Charcuterie —
cured meats, house rillettes, pickles, mustard
$33

— Marinated Olives —
mixture of Kalamata, Queen, Picholine olives marinated in citrus, fennel
$12

— Fried Artichokes—
lemon, garlic remoulade
$20

— Roasted Nuts—
maple, steak spice
$15

APPETIZERS

—  Chicory Salad —
poached pear, blueberry, chevre, candied walnuts, honey vinaigrette
$18

— Roasted Carrot & Fennel Soup—
miso glazed mushroom, cashew cream
$17

— Lobster Risotto—
tarragon oil
$27

— Grilled Shrimp—
succotash, corn cake
$26

— Pork Belly—
Chestnut & cranberry clusters, molasses jus
$22

ENTREES

— Butternut Squash Gnocchi —
roasted butternut squash, sage, parmesan crumbles
$30

—  Rainbow Trout  —
dupuy lentils, beet & carrot purée, fried leeks
$38

—  Pan Seared Red Snapper  —
Vanilla white bean, swiss chard, caper brown butter, almonds
$48

—  Icelandic Cod —
wild rice, french beans, grapefruit hollandaise
$38

—  Duck Magret  —
polenta, maple red cabbage, blackberry jus
$38

—  Braised Lamb Shoulder —
celery root puree, shitake, edamame, baby vegetables
$46

—  The Big Vic Burger  —
house ground steak, caramelized onion,
aged cheddar, bacon, Victor dressing
$30

—  NY Strip Steak  —
bacon fat pommes Anna, baby vegetables, mushroom & gorgonzola mousse, jus
$65

Sides

—  House Cut Fries  —
creole garlic aioli
$12

—  Duck Fat Poatato  —
mixed herbs
$16

— Charred Brussel Sprouts —
double smoked bacon, apricot
$17