APPETIZERS
| Soup du Jour | . . . 7 |
| Duck Leg Confit | . . . 14 |
| salad of roasted pears, frisee, candied walnuts, chardonnay vinaigrette | |
| "Devils on Horseback" | . . . 11 |
| feta-stuffed bacon-wrapped dates, mint balsamic | |
| Fried Calamari | . . . 11 |
| aioli, pepper relish, basil | |
| Steamed Mussels | . . . 13 |
| creamy chorizo, garlic, leek and sherry broth | |
| Poutine | . . . 11 |
| french fries, cheddar, bacon gravy | |
| Meze plate | . . . 13 |
| trio of assorted Mediterranean appetizers, warm pita | |
| Charcuterie Plate | . . . 14 |
| French Picnic Plate | . . . 20 |
| Chef's selection of assorted cheeses and charcuterie | |
| Local Artisanal Cheese Plate | . . . 14 |
| chef’s selection | |
RAW BAR
| Oysters | . . . 3 ea / 15 for 1/2 doz |
| 1/2 Dozen Oysters + glass of Muscadet | . . . 18 |
| Littlenecks | . . . 2.25 ea / 1/2 doz for 12 |
| Colossal Shrimp Cocktail | . . . 13 |
SALADS
| Foundry Caesar | . . . 9 |
| little gem lettuce, garlic croutons, white anchovies, parmesan, classic dressing | |
| Mixed Greens | . . . 8 |
| tomatoes, shaved fennel, balsamic vinaigrette | |
| Arugula | . . . 11 |
| pecorino, fresh lemon squeeze, EVOO | |
| Spring Salad | . . . 12 |
| coppa, shaved fennel, asparagus, peas, mint | |
| Cobb Salad | . . . 15 |
| chicken, bacon, cucumber, cherry tomatoes, Gorgonzola, egg, bleu cheese dressing | |
SANDWICHES
Served with choice of salad, fries.| Croque Monsieur | . . . 13 |
| Black Forest ham, gruyere | |
| Local Grass-Fed Burger | . . . 11 |
| 8 oz. fresh ground chuck, lettuce, tomato (Add Vermont cheddar, Jarlsburg Swiss, Great Hill bleu cheese, grilled Vidalia onions, portobello mushrooms or bacon $1 each |
|
| 2012 Battle of the Burger "Foundry on Elm Chef's Burger" | . . . 14 |
| 8 oz fresh local grass-fed ground chuck, bacon jam, Great Hill Bleu Cheese, House BBQ sauce, shaved dill pickles, pickled red onion | |
| Roasted Mushroom | . . . 13 |
| portobello, piquillo peppers, caramelized onions, swiss cheese, herb aioli | |
| Barbecue Chicken | . . . 10 |
| BBQ sauce, celery root and apple slaw | |
| Pork Belly | . . . 12 |
| blueberry BBQ, frisee, pickled onions, shaved dill pickles | |
FLATBREADS
Served with choice of salad, fries, or pickles.| Hawaiian: Prosciutto, mozzarella, jalapeno, pineapple | . . . 14 |
| spicy Italian sausage, cherry peppers, fontina | . . . 14 |
| roasted pear, bleu cheese, arugula, caramelized onions | . . . 14 |
| wild mushroom, duxelle, thyme, truffle oil, parmesan | . . . 14 |
ENTREES
| Spring Risotto | . . . 18 |
| hedgehog mushrooms, fava beans, lemon zest, mascarpone | |
| Linguine "White Clam" | . . . 18 |
| clams, mussels, chilies, garlic, oregano, buttery clam sauce | |
| Parisian Gnochhi | . . . 17 |
| sauteed French gnocchi, asparagus, English peas, baby carrots, black trumpets, brown butter | |
| Soft-Shell Crab | . . . 22 |
| crispy fried polenta, tasso ham, sugar snap peas, creamy mustard sauce | |
| Pan-Roasted Salmon | . . . 21 |
| lemon, carrot and baby artichoke barigoule | |
| Scallop Casserole | . . . 24 |
| carrot-maple cream, mirepoix, whipped potatoes, applewood-smoked bacon | |
| Roasted Half Chicken | . . . 18 |
| potato, shiitake, watercress salad, mustard vinaigrette | |
| Double-Cut Pork Chop | . . . 22 |
| peppers, broccoli rabe, sweet corn polenta, cranberry gastrique | |
| Steak Frites | . . .23 |
| 8 oz flatiron, caramelized shallots,grain mustard butter, hand-cut French fries, watercress, Bordelaise sauce | |
| Grilled Ribeye | . . . 28 |
| roasted fingerlings, asparagus, Bordelaise sauce | |
SIDES
all sides $4| Hand-Cut French Fries with Herb Aioli |
| Whipped Chive Potatoes |
| Roasted Asparagus |
DESSERTS
| Tahitian Vanilla Crème Brulée | . . . 7 |
| Strawberry and Rhubarb Shortcake | . . . 8 |
| almonds, whipped cream | |
| Lemon-Buttermilk Panna Cotta | . . . 7 |
| lemon curd, blueberry sauce | |
| Profiteroles | . . . 7 |
| Chocolate Sauce | |
| Valhrona Chocolate Cake | . . . 8 |
| vanilla ice cream, toasted-chopped peanuts, salted-peanut caramel | |