Manmosa 12

Stella Artois and Orange Juice

Bloody Mary 16

Vodka, House-Made Bloody Mary Mix

Sweet & Spicy Paloma 16

Tequila, grapefruit juice, lime, simple syrup, sweet chili rim

Grapefruit Margarita 16

Tequila, lime, elderflower liqueur, grapefruit juice

Cucumber Lime Cooler 16

Cucumber, mint & lime muddled with honey syrup, gin, club soda

Apple Cider Mimosa 14

Apple cider, champagne

Tarragon-Hibiscus Gin Spritzer 16

Gin, hibiscus syrup, tonic, lemon; garnished with tarragon

Dogwood Cocktail 16

Vodka, elderflower liquor, grapefruit juice

Soup Du Jour 12

French Onion Soup 14

Classic onion soup, melted Gruyère ^

Endive Salad 15

Endive, fried goat cheese, heirloom tomatoes, French radish, toasted hazelnuts, oranges, blackberries, verjus vinaigrette *

Roasted Beet Salad 15

Roasted beets, house-made lemon thyme ricotta cheese, thyme honey, pears, arugula, prosciutto, orange vinaigrette *

Grilled Octopus 18

Beet marinated octopus, avocado, fresh figs, saffron aioli, black garlic aioli, tomato, arugula with squid ink vinaigrette *

Brie Toast 16

House-made country bread, melted brie, avocado, blackberries, cracked pepper, fresh melted berry syrup

Pheasant Pâté 18

Cornichons, black currant chutney, grain mustard ^

Shrimp Cocktail 18

Four jumbo shrimp, Chef’s classic Bloody Mary cocktail sauce *

Oysters on the Half Shell 6 at 20 / 12 at 38

Chef’s selection, champagne mignonette, cocktail sauce *

Fruits de Mer 60

Shrimp cocktail, crab & smoked salmon rolls, mussels dijonnaise, oysters, octopus salad *

Pastry Basket 12

Chef’s selection, butter, jam

Plantain Crêpes 17

Ripe plantain, roasted pears, blackberries, whipped crème fraiche, brown sugar butter syrup

Pain Perdu 18

Brioche toast in crème brûlée batter, cinnamon sugar, fresh berries, whipped crème fraiche, berry syrup, homefries

Eggs Benedict 17

Canadian bacon, poached eggs, truffle hollandaise, homefries ^

Duck Hash 18

Duck confit, potato hash, poached eggs, truffle hollandaise, sautéed spinach *

Crab Omelet 18

Crab, bacon, brie, home fries *

Smoked Country Pain 18

House-made country sourdough, smoked salmon, crab mayo, avocado, poached eggs, dill hollandaise

Pan Roasted White Bass Salad 28

Pan roasted white bass, arugula, endive, heirloom tomatoes, avocado, thyme honey, pears, verjus vinaigrette *

Moules Frites 24

Mussels, roasted garlic, stewed tomatoes, white wine, fresh basil, red pepper flakes; bourguignon butter, toasted baguette ^

Chicken Normand 24

Grilled airline chicken breast in an apple, bacon & brandy cream sauce, braised cabbage, roasted pumpkin *

Steak Frites 28

Grilled strip steak, sautéed spinach, parsnip purée, sweet & spicy onions; cognac green peppercorn sauce

Flatbread 19

Spinach pesto, fresh ricotta cheese, parmesan cheese, roasted garlic aioli, red pepper flakes, roasted pumpkin; extra virgin olive oil, arugula

French Bistro Burger 18

8 oz. prime beef, caramelized onions, Fourme d’Ambert, roasted garlic aioli, frites ^

French Bistro Burger 18

8 oz. prime beef, caramelized onions, Fourme d’Ambert, roasted garlic aioli, frites ^

Steak Frites 30

Grilled strip steak, sautéed spinach, parsnip purée, sweet & spicy onions; cognac green peppercorn sauce

Moules Frites 25

Mussels, roasted garlic, stewed tomatoes, white wine, fresh basil, red pepper flakes; bourguignon butter, toasted baguette ^

Flatbread 19

Spinach pesto, fresh ricotta cheese, parmesan cheese, roasted garlic aioli, red pepper flakes, roasted pumpkin; extra virgin olive oil, arugula

Duck Confit 24

Confit duck leg, roasted pumpkin, pears & prunes; sour cherry gastrique *

Soup du Jour 12

French Onion Soup 14

Classic onion soup with melted Gruyère ^

Endive Salad 15

Endive, fried goat cheese, heirloom tomatoes, French radish, toasted hazelnuts, oranges, blackberries, verjus vinaigrette *

Roasted Beet Salad 15

Roasted beets, house-made lemon thyme ricotta cheese, thyme honey, pears, arugula, prosciutto, orange vinaigrette *

Escargot Tart 18

Escargot tart, sautéed tomatoes, roasted garlic, fresh tarragon, Fourme d’Ambert & bourguignonne butter

House-Made Toasted Hazelnut Pappardelle 18

Toasted hazelnut pappardelle, duck confit, roasted tomatoes, roasted garlic, fresh thyme & butter

Grilled Octopus 18

Beet marinated octopus, avocado, fresh figs, saffron aioli, black garlic aioli, tomato, arugula with squid ink vinaigrette *

Pheasant Pâté 18

Cornichons, black currant chutney, grain mustard ^

Shrimp Cocktail 18

Four jumbo shrimp, Chef’s classic Bloody Mary cocktail sauce *

Shrimp Cocktail 18

Four jumbo shrimp, Chef’s classic Bloody Mary cocktail sauce *

Cheese Board 24

Chef’s cheese du jour, pears, cranberry walnut relish, baguette ^

Charcuterie Board 24

Prosciutto, salami, chorizo, pâté, olives, whole grain mustard, baguette ^

Oysters on the Half Shell 6 at 20/ 12 at 38

Chef’s selection, champagne mignonette, cocktail sauce *

Fruits de Mer 60

Shrimp cocktail, crab & smoked salmon rolls, mussels dijonnaise, oysters, octopus salad *

Pan Roasted Scallops 42

Pan roasted scallops, volcanic black salt, forbidden black rice, raspberry beet purée, chimichurri, avocado purée, smoked trout roe *

Pan Roasted White Bass 40

Parsnip purée, roasted pumpkin, plantain, kohlrabi mélange; red wine reduction *

Grilled Shrimp 36

Grilled shrimp, mashed plantains, avocado mousse, Thai curry mango sauce *

Ris De Veau Au Gratin 39

Lightly braised sweetbreads, cream, butter, mirepoix, white wine, fine herbs; Comté cheese, rice pilaf *

Pan Roasted Duck Breast 40

Pan roasted duck breast, braised roasted endive, potato dauphinoise; caramel grape port jus *

Grilled Filet Mignon 42

Grilled filet mignon, Cipollini onions, roasted Hubbard squash, bleu cheese, sauce Périgourdine *

Braised Kohlrabi 30

Braised kohlrabi, beluga lentils, parsnip, vegetable stuffed kohlrabi leaves; pear & squash broth *

Arugula & Beet Salad 14

Arugula, red & golden beets, prosciutto, watermelon radish, blackberries, roasted pumpkin seeds, reduced balsamic, basil vinaigrette *

Red Oak Salad 15

Red oak lettuce, heirloom tomatoes, strawberries, crumbled goat cheese, almonds, honey, rice wine vinaigrette *

Shrimp Cocktail 18

Four jumbo shrimp, Chef’s classic Bloody Mary cocktail sauce *

Grilled Octopus 18

Pepitas pesto, yellow tomato gazpacho, heirloom tomatoes, oil cured olives, borage *

Cheese & Charcuterie Board 24

Chef’s selection of Saucisson and Cheese, Pâté, Crostini & Olives ^

French Bistro Burger 18

8 oz. prime beef, caramelized onions, Fourme d’Ambert, roasted garlic aioli, frites ^

Flatbread 18

Roasted garlic aioli, spinach pesto, heirloom tomatoes, red pepper flakes, mozzarella, parmesan, prosciutto

Mussels with Thai Curry 24

Mussels & ground pork, Thai red curry, Thai basil, coconut cream, scallions *

Blood Orange Olive Oil Cake

Orange glaze, candied orange rind, Campari caramel ^{NF DF}

Lemon Tart

Pistachio crust, tarragon agave, tarragon whipped cream

Chocolate & Chili Sugar Cake

Chocolate olive oil, red wine caramel, chili meringue ^NF

Pear Ginger Butter Cake

Turmeric crème anglaise, candied ginger ^NF

Pumpkin Sage Semifreddo

Bourbon caramel, candied pepitas oatmeal Florentine ^{MGF NF}

Ice Creams and Sorbets

Chef’s selection of homemade ice cream ^GF& sorbet ^{GF DF NF}

De Perriere Brut Blanc de Blanc, France 12/40

I Castelli Prosecco, Italy 13/44

Conti di San Bonifacio Pinot Grigio, Veneto, Italy 12/42

Rata Sauvignon Blanc, Marlborogh, New Zealand 12/44

Pierre Prieur “Domaine St. Pierre” Sancerre, Loire Valley 16/58

Louis Jadot, Mâcon Village, France 15/55

Double T by Trefethen Chardonnay, Napa Valley, California 16/60

Duckhorn Chardonnay, Napa Valley, California 22/75

Muscadet Domaine du Moulin Camus, Loire Valley, France 12/42

Trimbach Riesling, Alsace, France 14/52

Peirano Estate Viognier 12/45

Chateau Des Ferrages Roumery Rose, Provence, France 16/66

Capitelles des Fermes Pinot Noir, Aude Valley, France 15/42

Migration by Duckhorn Pinot Noir, Sonoma Coast, California 22/82

Collier Creek Merlot, Lodi, California 13/52

Decoy Merlot by Duckhorn, Sonoma County, California 16/60

Block Nine Cabernet Sauvignon, Napa Valley, California 13/47

Pull Estate Cabernet Sauvignon 14/54

Canvasback by Duckhorn Cabernet Sauvignon, Washington State 22/82

Ferraton Père & Fils, Côtes du Rhône, France 14/54

Ataliva Malbec, Mendoza, Argentina 12/42

Grayson Cellars Zinfandel, California 12/42

Autumn Fizz 16

Gin, agave nectar, apple cider, club soda

Fireside 16

Vodka, grapefruit juice, maple syrup

High Fashion 16

Gin, elderflower liqueur, grapefruit juice, bitters

Winters Eve 16

Bourbon, maraschino, dry vermouth, Amaro

El Diablo 16

Tequila, Crème De Cassis, ginger beer

Fall Back 16

Bourbon, Grand Marnier, Campari, apple cider

Golden Pheasant Manhattan 16

Dad’s Hat Rye, St. Germain, bitters, cherry

Pomegranate Cosmo 16

Vodka, triple sec, pomegranate juice

Golden Pheasant Sour 16

Maker’s Mark, Chambord, lemon juice, simple syrup

Apple Cider Martini 16

Vodka, triple sec, apple cider

First Course: Soup or Salad

French Onion Soup

Classic onion soup with melted gruyère ^

Roasted Butternut Bisque

Roasted Beet Salad

Roasted beets, house made lemon thyme ricotta, shaved fennel, fresh thyme honey, fresh figs & beet oil *

Baby Chicory & Heirloom Tomato Salad

Baby chicory, heirloom tomatoes, French radishes, roasted hazelnuts, stilton cheese, blackberries, verjus vinaigrette *

Second Course: Appetizer

Tuna Carpaccio

Smoked oysters, crispy capers, shaved crispy shallots, black garlic aioli, wasabi *

Wild Mushroom Strudel

Sherry reduction & crumbled hazelnut

Roasted Pumpkin & Caramelized Onion Tart

Sausage, blue cheese & apple syrup *

Foie Gras

Sweet & spicy bacon, red onion jam, spiced plum sauce *

Third Course - Entrée

Roast Turkey Breast

Sweet potatoes, pomme purée, chestnut sausage stuffing, haricots verts, cranberry sauce & gravy

Grilled Filet Mignon

Roasted Hubbard squash, cipollini onions, blue cheese & Sauce Périgourdine *

Roasted Duck Breast

Herbed grits, bacon roasted Brussels sprouts with hazelnuts, blackberry verjus *

Pan Roasted Venison Loin

Herb crusted, pomme purée, beech mushrooms, baby bok choy, juniper demi *

Pan Roasted Scallops

Forbidden black rice, duck sausage, roasted pumpkin & caviar butter

Pan Seared Cod

Brussel sprouts, bacon, pumpkin, topped with confiture de fenouil et sauce *

Roasted Pumpkin

Butternut squash stuffed with Brussels sprouts, chestnuts, pears, cipollini onions & huitlacoche buttered figshttps://www.blackbasshotel.com...

First Course: Soup or Salad

French Onion Gratin

Potato Bisque

Endive & Shaved Fennel Salad

Walnuts, pears, fried goat cheese, chives, walnut vinaigrette

Radicchio & Orange Salad

Pomegranates, blood oranges, oranges, radish, cucumber, almonds, shaved parmesan, orange vinaigrette

Second Course: Appetizer

Beef Carpaccio

Sliced raw beef, shaved parmesan, shaved truffles, arugula, black olive oil, volcanic black salt & black garlic aioli

Bacon Wrapped Dates

Stuffed with bleu cheese, duck confit, potato & a port glaze

Beet Marinated Octopus

Avocado, fresh figs, saffron aioli, black garlic aioli, arugula & tomato with ink vinaigrette

Wild Mushroom Risotto

Mushroom broth, fresh shaved truffle & fresh parmesan

Third Course - Entrée

Pan Roasted Pheasant Breast

Himalayan red rice, cardoon au gratin with a shallot game reduction

Grilled Roasted Boar Chop

Rosemary Roasted pears, sweet potato & local honey butter glaze

Grilled Filet Mignon

Duck fried potatoes, roasted cardoon, bleu cheese with a coffee ancho sauce

Pan Roasted Scallops

Pomme Puree, salsify, black olive oil, black garlic aioli & saffron aioli

Pan Roasted Halibut

Sweet potato purée, sautéed figs & sauce ciboulette

Stuffed Quail & Chestnut Ravioli

Sweet bread stuffed, chestnut ravioli, spinach & hazelnut butter

Butternut Squash Lasagna

Spinach, sweet potatoes, potatoes, tomato, garlic, béchamel, basil & parmesan

First Course: Soup or Salad

French Onion Gratin

Potato Bisque

Endive & Shaved Fennel Salad

Walnuts, pears, fried goat cheese, chives, walnut vinaigrette

Radicchio & Orange Salad

Pomegranates, blood oranges, oranges, radish, cucumber, almonds, shaved parmesan, orange vinaigrette

Second Course: Appetizer

Beef Carpaccio

Sliced raw beef, shaved parmesan, shaved truffles, arugula, black olive oil, volcanic black salt & black garlic aioli

Bacon Wrapped Dates

Stuffed with bleu cheese, duck confit, potato & a port glaze

Beet Marinated Octopus

Avocado, fresh figs, saffron aioli, black garlic aioli, arugula & tomato with ink vinaigrette

Wild Mushroom Risotto

Mushroom broth, fresh shaved truffle & fresh parmesan

Third Course - Entrée

Pan Roasted Pheasant Breast

Himalayan red rice, cardoon au gratin with a shallot game reduction

Grilled Roasted Boar Chop

Rosemary Roasted pears, sweet potato & local honey butter glaze

Grilled Filet Mignon

Duck fried potatoes, roasted cardoon, bleu cheese with a coffee ancho sauce

Pan Roasted Scallops

Pomme Puree, salsify, black olive oil, black garlic aioli & saffron aioli

Pan Roasted Halibut

Sweet potato purée, sautéed figs & sauce ciboulette

Stuffed Quail & Chestnut Ravioli

Sweet bread stuffed, chestnut ravioli, spinach & hazelnut butter

Butternut Squash Lasagna

Spinach, sweet potatoes, potatoes, tomato, garlic, béchamel, basil & parmesan