To Begin…
Celeriac Soup – Roasted Chestnuts, Celery Hearts, Garlic Chips, Nutmeg, Parsley Oil 6
Lobster Bisque – Troy & Sons Oak Reserve Cream, Chives 7
Roasted Baby Beets – Frisee, Roquefort Cheese, Candied Walnuts, Micro Beets, Meyer Lemon Vinaigrette 13
To Entice…
Oysters on the Half Shell* – Wellfleet Massachusetts, Champagne Mignonette, Grapefruit Granita, Grilled Lemon 21
Bacon Wrapped Diver Scallop* – New England Day Boat, Parsnip Puree, Blood Orange, Bourbon Maple Glaze, Micro Sorrel 16
Grilled Maitake Mushroom – Locally Sourced, Roasted Sun Choke Puree, Black Garlic-Soy Glaze, Pickled Shallots, Citrus Zest 14
Almond Crusted Quail* – Manchester Farms, Benton’s Bacon Medjool Date Bread Pudding, Cranberry Ginger Puree 15
To Fulfill…
Butter Poached Lobster Tail – 6oz Maine, Saffron Risotto Cake, Winter Greens, Espelette Lobster Cream Sauce 41
Juniper Crusted Venison Loin* – “Pearled” Root Vegetables, Mustard Greens, Caramelized Pearl Onions, Hudson Micro Mix, Jus 38
Pan Seared Halibut – Alaskan, Fingerling Potato Coins, Pickled Wild Mushrooms, Arugula Pistou, Caviar Buerre Blanc 39
Beef Tenderloin Wellington* – 4oz Prime Beef Tenderloin, Wild Mushroom Duxelle, Puff Pastry, Dijon, Grilled Asparagus, Cabernet Demi 37
Farro Risotto – Butternut Squash Ribbons. Local Mushrooms, Baby Heirloom Tomatoes, Garlic-Sage Cream Sauce, Tomato Essence, Grilled Pesto Ciabatta Bread 24
To Indulge…
Eggnog Souffle – Rum Crème Anglaise, Pomegranate Fig Sauce 7
Mont Blanc Parfait – Brandied Almond Sponge Cake, Vanilla Pastry Cream, Chocolate Ganache, Swiss Meringue, Tuille 8
Pistachio Financier – Blood Orange Sorbet, Meyer Lemon Curd, Candied Grapefruit 9
Executive Chef Brian Crow
*May be cooked to order. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness
Menu items are subject to change based on availability
