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| Food Disclaimer |
| *Please advise your server of any food allergies prior to ordering*Consuming raw or undercooked meats, poultry,seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition. |
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| Appetizers |
| Local Oysters* |
3.5 |
*Shrimp Cocktail, Ceviche Style
Plantains, Avocado, Jalapeno |
17 |
Assiette of Charcuterie
House Cured Meats and Pates |
14 |
Market Green Salad
Cabernet Vinaigrette, Vermont Feta |
11 |
Fricassee of Escargot
Thumbelina Carrots, Mushrooms, Salsify, Brioche |
14 |
Cava and St. Germain Steamed Mussels
Cava, St. Germain, fennel, cilantro, grilled baguette and saffron aioli |
12 |
House Cured Bacon Wrapped Sweetbreads
Carrot gnocchi, French butter pears, pan jus, huckleberry jam |
16 |
*Caesar Salad
Grilled Croutons, Parmesan |
9 |
Duet of Foie Gras
Sweet potato & vidalia onion hash, roasted chestnuts, concord grape jelly |
19 |
Crispy Fried Calamari
Shishito Peppers, Yuzu Aioli |
12 |
Roasted Bone Marrow
Citrus Parsley Salad, Beef Tongue Marmalade |
15 |
*Kobe Beef Tartare
Roasted Jalapeno Aioli, Deep Fried Quail Egg |
15 |
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| Soup & Salad |
Butternut Squash Soup & Alaskan King Crab
Butter poached crab, dolce mascarpone, chanterelles |
13 |
Roasted Baby Beet Salad
Crispy herbed goat cheese, candied pistachios, pickled red onions, fresh horseradish |
12 |
Baby Iceberg “Wedge Salad"
Pimento cheese dressing, house cured bacon, tomatoes, fried shallots |
13 |
Market Green Salad
Cabernet vinaigrette |
9 |
Caesar Salad
Brioche croutons, parmesan |
11 |
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| KO Entrees |
Roasted Chestnut & Cranberry Stuffed Chicken
Brined organic chicken, braised swiss chard with house bacon, creamed pearl onions, pan jus |
24 |
*Lobster and Heirloom Squash Stuffed Rainbow Trout
Pan roasted trout stuffed with butter poached lobster, heirloom squash, and Vermont goat cheese over haricot vert and wax beans with a meyer lemon salsa |
29 |
*Pan Roasted Cod & Littleneck Clams
Baby butter beans, confit pork belly, Brussels sprouts, escarole |
26 |
*KO Foie Burger
Foie gras, kobayaki, yuzu aioli, hand cut frites |
19 |
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| KO a la Carte Steaks |
*Steak Frites
Flat Iron, Onion Marmalade, Frites |
20 |
| *Hanger Steak, 10oz |
27 |
| *Rib Eye Chop, 30oz |
49 |
| *Skirt Steak, 10oz |
26 |
| *New York Strip Steak, 12oz |
39 |
| *Filet Mignon, 8oz |
39 |
| *Filet Mignon, 10oz |
44 |
| *T-bone, 26oz |
50 |
| *Flat Iron, 9oz |
32 |
| *Porterhouse for Two, 40oz |
48/person |
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| Steak Accoutrements |
“Steak & Eggs”
Corned beef tongue hash, poached duck egg |
9 |
Rossini
Pan seared foie gras, sautéed spinach, black truffle demi glace |
16 |
“Oysters Rockefeller”
Local oysters, spinach, béchamel, garlic & herb bread crumbs |
16 |
Au Poivre
Peppercorn crust, cognac sauce |
6 |
Alaskan King Crab Mornay au Gratin
Butter poached crab, Vermont cheddar and herbed bechamel |
18 |
| Butter Poached Lobster & Mushroom Ragout |
16 |
| Lager Stewed Vidalia Onions, Sweet Peppers & Mushrooms |
8 |
| Caramelized Onion Marmalade with Roasted Bone Marrow |
6 |
| Tempura Onion Rings, KO Steak Sauce |
7 |
| Melted Point Reyes Blue Cheese |
6 |
| KO Spice Rub |
2 |
| Bordelaise |
4 |
| Harissa Sauce |
4 |
| Chimichurri |
4 |
| Hollandaise |
4 |
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| Sides |
| Baby Brussels Sprouts & Maple/Bacon Butter |
9 |
| French Green Beans and Wax Beans |
8 |
| Baby Squash “Ratatouille" |
9 |
| Broccolini with Ginger/Golden Soy Glaze |
8 |
| Creamy Spinach, Wisconsin Mascarpone |
8 |
| Onion Marmalade |
6 |
| Jumbo Green Asparagus, Hollandaise |
9 |
| Mixed Mushrooms |
11 |
| Grilled Lobster Mushroom & Lobster Risotto |
11 |
| Fingerling Potato Puree, Aligote |
10 |
| Twice-Baked Idaho |
7 |
| Short Rib Mac & Cheese |
11 |
| Potato and Roasted Garlic Gratin |
8 |
| Frites, Ricotta Salata & Rosemary |
8 |
| Spaetzle, Herbs Fines, Parmesan |
7 |
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