Eat: An American Bistro Menu

harissa, pickled leeks, sherry gastrique, kalamata and green olives:

this dish puts the ROCK in rockafeller. half shell oysters, sautéed spinach, bacon, asiago, hollandaise, smoked paprika & fennel pollen

10 wings, special sauce, extra crispy with banchan pickles and cilantro

basil-fed escargot, roasted bone & marrow, garlic, parsley and butter grilled baguette

ginger shoyu, szechuan chili oil & scallions

sautéed chèvre medallion over field greens with pomegranate vinaigrette and grand marnier soaked cranberries :

omaine, parmigianoDreggiano, croutons and creamy roasted garlic dressing

iceberg, roquefort bleu, roasted tomatoes, spanish onion, avocado and herb buttermilk dressing

handcrafted cheeses, house-made pickles, truffle acacia honey, everything crackers

house-made assorted fresh and dry cured meats, grain mustard, pickles, hand selected cheeses

mixed berry

goat cheese whipped truffle mashed potato, “zin” demi-glace, balsamic shallots and sautéed french green beans. moolicious!

classic fisherman’s stew with shrimp, clams, mussels, scallops, fin fish and seasonal crab in a saffron-infused fennel-tomato broth with grilled sourdough

wagyu beef, house brioche bun, P.L.T., truffle mayo, cotswold double gloucestershire, pomme frites

tuscan bean and roasted artichoke salad, heirloom tomato fondue, beet vinaigrette

house pasta, grilled squash, pine nut herb ricotta, roasted tomato, pistachio-basil pesto, sofrito purée

thai basil, kaffir lime, lemongrass, red curry-coconut broth, peanut pesto, wok-tossed spinach

local jumbo lump blue crab, roasted fingerling potatoes, charred asparagus, lemon poppy remoulade

chocolate decadence with a coffee kick and chantilly cream

with creme anglaise and fudge sauce

oatmeal, dark chocolate chips, walnuts, pecans, coconut

with toffee sauce & vanilla ice cream

with créme anglais, vanilla bean ice cream, boothbay blueberry sauce, toasted almonds