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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.

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