FOOD & WINE
A LA CARTE
Red Pepper Soup 16.
Red pepper relish, 25 year aged balsamic, garlic crouton, pine nut butter
Pan Seared Georges Bank Scallops 20.
Burnt orange, chourico madeleine, pistachio, sauce Maltaise
Hereford Beef Tartare 22.
Truffle espuma, Parmigiano-Reggiano, red onion jam
House Made Charcuterie 18.
Mortadella, Kabonosy & Leberwurst, green peppercorn coulis, caraway mustard
Composed Spring Vegetable Salad 12.
Baby purple artichokes, hearts of palm, miner’s lettuce, sea beans, puffed quinoa, preserved lemon vinaigrette
Pan Seared Hudson Valley Foie Gras 26.
Pickled ramps, kumquat, foie gras-dipped black pepper financier, citrus sauce
Rhode Island Oysters on the Half Shell 18.
Tellicherry peppercorn-crème fraîche, hearts on fire
Chef ’s Degustation of Berkshire Pork 48.
Slow roasted loin, crispy terrine, braised bacon, mustard seed sausage
Sunchokes, turnips, abalone mushrooms, pickled grapes, noble sour jus
Gulf of Maine Hake 40.
Wilted spinach, potato gnocchi, tempura-fried artichokes, lobster emulsion
Maine Lobster Risotto 48.
English peas, Meyer lemon, oyster mushrooms, sauce Foyot
Roasted Rabbit Ballotine 44.
Smoked carrot, turnips, goat cheese dumpling, rabbit jus
Lemon-Salted Swordfish Filet 40.
Wild leeks, potato confit, black garlic-coffee bisque, smoked swordfish “bacon”
Grilled Filet of Hereford Beef 48.
Spring onion crust, salt-roasted onion, mustard greens, farro, beef jus
Chefs: Karsten Hart & Lou Rossi
Consuming raw or undercooked proteins may increase chances of foodborne illness. Guests who are more susceptible to foodborne illness should only consume thoroughly cooked proteins. Please inform your server if anyone in the party has dietary restrictions or food allergies.