Est. 2011 · Farm to Table
The Copper
Kettle
A seasonal supper, grown within fifty miles.
Autumn Dinner Menu
To Begin
Small Plates
Heirloom Tomato Toast
12
Charred levain, whipped ricotta, basil oil, finishing salt from Jacobsen.
Roasted Beet Carpaccio
14
Marcona almonds, aged chèvre, wild honey, shaved fennel and tarragon.
Charred Octopus
16
Smoked paprika, fingerling potatoes, preserved lemon aioli, crispy capers.
Duck Liver Mousse
18
Cognac, fig compote, pickled shallot, grilled country bread, black pepper.
Sweet Endings
Desserts
Brown Butter Apple Tart
10
Orchard apples, bourbon caramel, crème fraîche ice cream.
Dark Chocolate Pot de Crème
12
Valrhona 70%, smoked sea salt, olive oil, cocoa nib tuile.
Honeyed Fig Cheesecake
13
Graham crust, local honey, black mission figs, candied walnuts.
Seasonal Cheese Board
14
Three farmhouse selections, quince paste, toasted hazelnuts, honeycomb.
From the Hearth
Entrées
Wild Mushroom Risotto
24
Carnaroli rice, chanterelles, truffle butter, aged parmesan, thyme.
Pan-Seared Trout
28
Brown butter, toasted almonds, braised leeks, lemon, dill crème.
Heritage Pork Chop
32
Berkshire pork, stone-ground grits, charred apple, mustard jus.
Cast-Iron Chicken
29
Half chicken, roasted root vegetables, pan gravy, sage and garlic confit.
Lamb Shank
34
Red wine braise, creamy polenta, gremolata, roasted winter carrots.
Grass-Fed Ribeye
38
14oz bone-in, herb butter, duck-fat potatoes, watercress, bordelaise.
Bar Program
Craft Cocktails
01
Smoked Maple Old Fashioned
15
Rye, maple syrup, black walnut bitters, applewood smoke.
02
Garden Gimlet
13
Cucumber gin, lime cordial, basil, white pepper tincture.
03
Orchard Sour
14
Bourbon, pressed apple, lemon, rosemary honey, egg white.
04
Fig & Thyme Negroni
14
Gin, Campari, sweet vermouth, fig shrub, fresh thyme.
05
Copper Mule
12
House vodka, ginger beer, lime, candied ginger, mint.
06
Hearth & Honey
15
Mezcal, local honey, lemon, smoked chili, orange bitters.