Dinner

Hors-d'oeuves for The Table

Cape Cod Oysters on the Half Shell, Sauce Mignonette
3 for $9 / 6 for $18

Assortment of Spreads & Grilled Crostini
Fennel Marmalade, Chickpea & White Anchovies, Ricotta and Pea, Egg Salad 12

First Course

Lobster Bisque
Amontillado Sherry, Chives 12

Split Yellow Pea Soup
Ham Hocks, Vegetable Garni 11

Limestone Lettuce Salad
Fine Herbs, Champagne Vinaigrette 12

Chilled Terrine of Foie Gra
Kumquat Jam, Grilled Bread 18

Cheese Soufflé
Sauce Mornay (Please allow twenty minutes) 17

Rainwater Braised Littlenecks
Garlic and Thyme 19

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Half Plate / Full Plate

Cavendish Farm Quail
Chimi Churri Vinaigrette, Roasted Shallot Jus 15/28

Sautéed Soft Shell Crab
CSauce Provencale, Spring Asparagus 16/30

Warm Fresh Shrimp Salad
Ramps, Enoki Mushrooms, Fingerlings, Arugula,
Raspberry and Soy 16/30

Sweetbreads Schnitzel
Roasted Lemons, Tomato Fondue, Rainbow Swiss chard 16/30

House Made Ricotta & Black Pepper Cavatelli
Tossed with Escargot, Cured Lemons, Fresh Parsley 14/24

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Main Course

Roast Chicken ‘Clos Jouve’
Foie Gras, Leeks, Duxelle, Whipped Parsnips 26

Traditional Steak Frites
Watercress, White Truffle Oil, Sauce Béarnaise 28

Fennel Dusted Halibut
Saffron Rice Beans, Haricot Vert, Hen of the Woods 30

Dry Aged New York Sirloin
Roasted Bone Marrow, Parmesan Caper Crust 38

Pan Roasted Lobster
White Soft Corn Polenta, Farm Asparagus 38

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Sides Dishes 7. Each
Steamed Spinach, Asparagus, Garlic Frites,
Buttered English Peas, Pine Nuts, Soft White Polenta