First Course
- Maine Lobster Saladorganic “fried” egg, parsley, crème fraîche and caviar cream$13.00
- Goat Milk Gnocchimaitake mushrooms, crispy pork belly and quail egg$11.00
- Roasted Palmetto Squabwhipped sorghum, fuyu persimmons, spaghetti squash and hibiscus$12.00
- Veal Sweetbreadssherry vinaigrette, fingerling potatoes and chanterelle mushrooms$12.00
- Hudson Valley Foie Grasconcord grapes and funnel cake$17.00
- Nantucket Bay Scallopsfennel puree, clementine and sesame miso aioli$10.00
- Grilled Octopusfried brussels sprouts, red cabbage and mirin$10.00
Second Course
- Lobster Bisquelobster galette, roe and sea salt-oyster foam$11.00
- Orchids House Saladgreens, cucumbers, radishes, potato crisps and local honey vinaigrette$9.00
- Duck Confit Saladtart greens, crisp chicken skin, pomegranate-hazelnut vinaigrette and coach farm goat cheese$9.00
- Blue Cheese Beignetsspiced honey gastrique, tart greens, asian pears and almond tuile$8.00
- Marinated Vegetable Antipastomozzarella balloon, artichokes, roasted peppers and olives$11.00
- Chorizo Panzanella Saladciabatta, shishito peppers, arugula, dates and sherry vinaigrette$9.00
Entrees
- Roasted Elysian Fields Lamb Loin En Crepinetteparsnip puree, maitake mushrooms, pearl onions and mustard sauce$38.00
- Atlantic Codbrandade, sevruga caviar, sunchokes, fennel and olive oil emulsion$33.00
- Roasted Duck Breastcandied ginger-carrot puree, foie gras, oyster mushrooms and spiced churro$33.00
- Sea Breamgolden chanterelles, chive potato mousseline, haricot vert and chicken jus$26.00
- Roasted Chickenrosemary gnocchi, shiitake mushrooms, swiss chard and mustard jus$27.00
- Red Snapper “En Papillote”madras curry vinaigrette, vidalia onions and tart apple tzatziki$29.00
- “Prime” Rib Eyetwice baked yukon potato, burgundy truffles, salsify and perigourdine sauce$41.00
- Roasted Cervena Vensionbraised chestnuts, melrose apples, fall squash and spices$33.00
- Chateaubriand For Twopotato mousseline, portobella mushrooms, asparagus and duet of sauces$55.00
