Dinner

First Course

Consommé Sevigne
Chicken Quenelles 12

Boston Butter Leaf Salad
Fine Herbs, Champagne Vinaigrette 12

Steamed Littlenecks
Garlic Broth 16

Braised Escargot
Parsley Risotto, Red wine Jus 16

Lobster Bisque
Bristol Cream, Chives 12

Chioggia Beet & Fig Salad
Whipped Chèvre, Radish Sprouts 14

Trio of Tartar
Yellowfin Tuna, Salmon, Kobe Beef 18

Sugar-cured Foie Gras
Warm Brioche, Cinnamon, Pear Chutney 22

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Half Plate / Full Plate

Vermont Poussin
Savory Bread Pudding, Fiddleheads 14 / 28

Lemon Thyme Roasted Squab
Sweet Pea and Pecorino Arborio 16 / 32

Sweet Neck Farm Oysters
On The Half Shell, Lemon Mignonette 9 /18

Sautéed Fresh Gulf Shrimp
Fried Green Tomatoes, Sauce Dijonnaise 14 /28

Venison Loin Au Poivre Seared Chatham Scallops
Marinated Red Cabbage, Gingerbread Coulis Asparagus Heads, Granny Smith Fumet 15 / 30 15 / 30

Sautéed Soft Shell Crab Pacific John Dory
Hearts of Palm Salad, Mustard Vinaigrette Fava Beans,
Foraged Mushrooms 16 / 32 16 / 32

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Main Course

Misty Knolls Chicken Breast
Boulingère Potato, Leeks, Thyme Jus 24

Nantucket Fluke
Lemon Mousseline, Caper Puree, Roasted Fingerlings 28

Copper River Salmon
Wild French Asparagus, Tomato Quinoa, Butter Nage 32

Roasted Peking Duck
White Sweet Potatoes, Broccolini, Orange Anise Glacé 30

Steak Frites
Sauce Béarnaise, Truffle Field Greens 24

Filet of Beef
Swiss Chard, Morels, Sweetbread Ravioli
Whole Grain Mustard 38

Pan Roasted Lobster
Creamy Polenta, Parsnip Ribbons
A.Q.