The Farish House

arugula, spinach, mixed greens, goat cheese, sugar spiced walnuts, house vinaigrette

sweetheart gems, roasted garlic tomatoes, crispy pancetta, blue cheese crumble & dressing

tomatoes, onions, basil oil and a toasted paramesan crostini

leafy green mix, roasted garlic tomatoes, and lemon-basil vinaigrette

roasted then crisped in our confit duck fat, with Moroccan spiced aioli

duck fat fingerlings smothered in gravy with crispy shredded duck and blue cheese

Tillamook sharp cheddar, Alpine Gruyere & parmesan béchamel, lemon zest, parmesan crumble

whipped ricotta, honey garlic glaze, with crushed hazel nuts

Crimson snapper, monkfish, PEI mussels, shrimp in rich saffron-pernod tomato broth served with spiced aioli toasts

Crisped leg of duck confit atop twice baked Tarbais beans, pancetta, pork roast, sausage, crumb crust

8 oz center cut pan seared, topped with brandied peppercorn veal demi-glacé, dauphinois potatoes and sautéed spinach

Peppered Chianti beef, red bell peppers, carrots, onion, and a tomato gravy served over Yukon mash

10 oz frenched bone in pork chop with cauliflower-potato mash, asparagus and cherry mostarda

fruit jam, pickled red onion, demi-baguette

Curated selection of two cheeses and two cured meats Accompanied with fruit jam, house pickled accoutrements, dried fruits, nuts, and crackers.

PEI Mussels in a butter rich Nduja sausage cream sauce with shallots, tomatoes, and toasted baguette

melted cheese served with saucisson, fingerlings, baguette and cornichons