Dinner
For The Table
Charcuterie Plate
Paté, Terrine, Smoked & Cured Meats,
Homemade Pickles, Moutarde 22
Plat De Fruits De Mer
2 Oysters, 2 Littlenecks, 1/2 Lobster Tail, Crisp Shrimp 22
Oysters on the half shell
Lemon Mignonette 3.oo each
First Course
Lobster Bisque
Bristol Cream 12
Corn & Salsify Soup
Warm Crab Garni 12
Golden Beet Salad
Endive, Mache, Dijon Orange Vinaigrette 14
Boston Bibb Salad
Champagne Vinaigrette 10
Steamed Littlenecks
Garlic Broth 18
Mustard Crusted Rare Tuna
Cucumber Salad, Tomato Vinaigrette 16
Cheese Soufflé, Sauce Mornay 15
(Please Allow Twenty Minutes)
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Half Plate / Full Plate
Veal Sweetbreads
Russet Potato Roulade, Verjus Demi 14/24
Escargot in Shell
Garlic Parsley Butter 10/18
Soft Shell Crab
Sauce Provencal, Uplandcress 16/29
Duck Confit
Roman Style Spinach, Sauce Daube 14/26
Seared Day Boat Scallops
Eggplant & Roasted Pepper Relish Golden Raisin Jus 15/28
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Main Course
Roasted Chicken Breast
Duck Fat Fingerlings, Spiced Tomato Jam 22
Steak Frites
Watercress Salad, Sauce Béarnaise 22
Pan Roasted Lobster
Creamy Polenta, Carrot Ribbons 36
Leek Wrapped Braised Beef
Foie Gras, Grilled Cipollinis Onions Maderia 25
Pan Sautéed Squab Breast
Risotto, Fresh Fava Beans,Farm Peas, Squab Jus 25
Nantucket Fluke
Artichoke Barigoule, Brown Butter 28
Side Dishes
Sautéed Spinach, Steamed Asparagus,
Applewood Bacon, Rosti Potatoes, Garlic Fries
6 each.
