Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 12/10


~ Maine Lobster Bisque with Gremolata Crumb and Sage Crème Fraiche….14

~ Classic Shrimp Cocktail ~
Poached and Chilled, Traditional Horseradish Cocktail Sauce, Mustard Dipping Sauce, Drawn Butter…17

~ Baked Stuffed Oysters “Rockefeller” ~
Reggiano Gratinée of Blue Crab and Spinach, Maine Lobster Béarnaise, Applewood Bacon….16

~ Fresh Point Judith Calamari Fritto ~
Fennel Scented Crumb, Artichoke and Feta Salad, Pickled Jalapeno Aioli, Stewed San Marzano Tomato Basil Sauce….15

~ Prince Edward Island Black Mussels ~
Smoked Bacon, Roasted Bell Peppers, Fresh Garlic, Shallots, Fennel, Sherry Nage, Saffron Butter….15

~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Tomato Relish, Fresh Lemon Beurre Blanc, Saffron Infused Remoulade….18

~ Burgundy Escargots Ophelia ~
Elf Mushrooms, Copious Amounts of Garlic, Black Truffle Champagne Nage, Basil Butter, Warm Pastry Bouchée….16

~ House Cured Torchon of Hudson Valley Foie Gras ~
Caramelized Sweet Onion Jam, Wild Blueberry Compote, Eucalyptus Honey, Marinated Goat Feta, Grilled Batard….20

~ Avocado Egg Rolls ~
Fresh Avocado, Roasted Bell Pepper, Green Chili, Honey-Cilantro Dipping Sauce, Smoky Cumin Crema….15

~ Eggplant Crepes ~
Mascarpone, Ricotta, Fontina, Spinach, Stewed San Marzano Tomato Basil Sauce….14


~ Artisanal Baby Greens ~
Candied Pumpkin Seeds, Blueberries, Baby Heirloom Tomatoes, Cucumber, Angel Hair Carrots,
Double Cream Brie, Orange Cranberry-Honey Vinaigrette….14 

~ Caesar’s Wedge ~
Crisp Iceberg, Reggiano, Buttermilk and Garlic Dressing, Gremolata Crouton Crumb, Grape Tomatoes, Pancetta….13

~ Italian Cream Stracciatella Mozzarella ~
Artisan Baby Lettuce, Sliced Green Tomatoes, Crispy Pancetta, Sweet Basil, Black Truffle-Dijon Vinaigrette….15

~ Vermont Creamery Chevre and Beets ~
Yuzu Honey, Pistachio Oil, Balsamic Syrup, Golden Raisins, Fresh Sweet Basil….15


~ Alaskan Sablefish ~
Bourbon-Maple Glaze, Smokey Dijon and Dill Reduction, Smoked Bacon Jam, Sage Scented Brown Butter Gnocchi….34

~ Gulf Yellowtail Snapper ~
Candied Walnut and Sage-Panko Crumb Crust, Scotch-Maine Lobster Beurre Blanc, Jasmine Rice….31

~ Gulf Grouper ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes….35

~ 60 South Antartic Salmon ~
Tomato-Basil Cruda, Smashed Avocado with Cilantro, Caramelized Leek Crème Fraiche, Purple Sweet Potatoes…31

~ Tataki of #1 Sashimi Grade Yellowfin Tuna Loin ~
Crispy Sushi Rice, Nori, Baked Spicy Scallops, Sweet Soy, Wasabi Vinaigrette, Tobikko, Kim Chee Cucumbers….35

 ~ U-10 New England Diver Scallops ~
Bacon, Peas, Sweet Onion, Roasted Bell Pepper, Sherry-Saffron Nage, Reggiano, Green Chili and Mascarpone Grits….34

 ~ Jumbo Shrimp Scampi ~
Fresh Garlic, White Wine, Lemon, Basil, Tomato Cruda, Scallion, Garlic Butter, Capellini Pasta….31

~ 8oz. Center Cut Filet Mignon of Beef ~
Cambozola Caramelized Sweet Onion Jam, Black Truffle Demi-Glace, Potato Gratin Dauphinoise….40

~ USDA Prime NY Strip Steak of Beef ~
Maine Lobster Bearnaise, Horseradish Sauce, Au Jus, Potato Gratin Dauphinoise….40

~ Dry Aged 40oz. Long Bone Tomahawk of W Black Pure Wagyu Beef ~
Garlic Butter Baste, King Trumpet Mushroom Sauté, Crispy Shallots, Red Wine Reduction, Gratin Dauphinoise….115
(please allow extra time for preparation)

~  Double Rack Chop of Cervena Venison ~
Rosemary Perfume, Pan Roasted with Sage Butter, Creamy Marsala Hunter’s Sauce, Smoky Apple Sausage Hash….42

~ Rack of Lamb en Sous Vide ~
Garlic and Herb Rub, Fresh Mint-Basil Pesto, Cognac Poivrade, Merguez “Lamb in a Blanket”, Gratin Dauphinoise…40

~ Breast of Duckling ~
Crispy Skin, Thyme Scented Cranberry-Apricot Compote, Port Wine Syrup, Classic Buttery Herb Stuffing….34

~ Tenderloin Tournedos of Pork~
Wild Blueberry Compote, Spiced Apple Jam, Grilled Apple Sausage, Candied Walnut and Herb Chevre, Purple Sweet Potatoes….33


Consuming raw or under cooked meats, poultry seafood, shellfish, or eggs may increase your risk of food borne illness.