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Sample Winter 2018

menu changes weekly

Torchon aux Champignon

Spanish Octopus, Shishito Peppers, Avocado Crema

Maine Lobster Okonomiyake

Folly “for the table” Tossed Salad

Saffron Bucatini, Brunetta Tomato, Basil

Spicy Brazilian Bourride, Cilantro Aïoli, Charred Croutes

Duck Egg Cavetelli, Pork Belly Sujuk Bolognese

Duck Half, Braised Puy Lentils

Japanese Snapper, Sticky Rice, Dashi Vinaigrette

Mountain Creek Elk Chop, Rosti, Cherry Demi Glace

Maple Crème Brülée, Biscotti

Folly Guinness Sundae

Boozy Boca Negra