Soup
Chefs Daily Creation
|
Salad of Baby Greens
English Breakfast Radish, Carrot Ginger Vinaigrette
|
Grilled Portabello Salad
Dolce Gorgonzola, Watercress, Haricots Verts, Balsamic Vinaigrette
|
Spinach and Ricotta Ravioli
Tomato Fondue, Zucchini, Shaved Parmesan
|
Lemon Basil Fried Calamari
Charred Tomato Salsa, Spicy Remoulade
|
Selection of Oysters
Pineapple Mignonette
|
Pan Seared Diver Scallops
Tagliatelle, Scallop Beurre Blanc
|
Butternut Squash Gnocchi
Pulled Short Rib, Asian Pear
|
Wild Mushroom Risotto
Forest Mushrooms, Mascarpone
|
Sushi
|
Dragon Roll
Avocado, Cucumber, Barbequed Eel
|
Parma Ham Roll
Spicy Tuna, Wild Arugula, Spicy Miso Mustard Glaze
|
Green Apple Salmon Roll
Wasabi Peas, Granny Smith Apples
|
Chef's Selection of Sashimi
|
|
Port Braised Short Rib
Sweet Potato Purée, Haricots Verts, Chipotle Demi Glaze
|
Berkshire Pork Two Ways
Chop and Belly, Fiery Rapini, Pickled Mango, Whole Grain Mustard Jus
|
Long Island Duck Breast
Butternut Squash Purée, Baby Turnips, Brussel Sprouts, Bacon, Port Stewed Fruit
|
Grilled New York Strip
Potato Puree, Long Beans, Pearl Onions, Honshimeji Mushrooms
|
Herb Crusted Rack of Lamb
White Bean Puree, Wilted Chard, Tomato Marmalade
|
Roasted Frenched Breast of Chicken
Soft Polenta, Asparagus, Baby Vegetables, Madeira Sauce
|
|
Honey and Coriander Glazed Salmon
Roasted Cauliflower Cannelloni, Baby Artichokes, Bacon
|
Fennel Scented Tuna
Eggplant Caponata, Red Port Reduction
|
Chorizo Stuffed Brook Trout
Haricots Verts, Almond Wild Rice, Brown Butter
|
Roasted Halibut
Fingerlings, Baby Bok Choy, Black Olive Tapenade, Razor Clams, Lobster Butter
|
Seafood Cioppino
Shrimp, Mussels, Red Snapper, Fennel, Shrimp Consomme
|
|
| Our menus are updated seasonally and may be subject to change. |
|
|
|
|
