Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 11/23/17

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HAPPY THANKSGIVING!

APPETIZER

~ Drunken Maine Lobster Bisque with Sherry, Brandy, Sage Crème Fraiche, and Chives….14

~ Classic Jumbo Tiger Shrimp Cocktail ~
Poached and Chilled, Traditional Horseradish Cocktail Sauce, Mustard Dipping Sauce, Lobster Infused Vanilla Butter…18

~ Crispy Oysters Rockefeller ~
Panko Coated Oysters, Reggiano Gratinée of Blue Crab and Spinach, Tarragon Mousseline, Applewood Bacon….18

~ Fresh Point Judith Calamari Fritto ~
Fennel Scented Crumb, Avocado Guasacaca, Fresh Pico di Gallo, Stewed San Marzano Tomato Basil Sauce….16

~ Prince Edward Island Black Mussels ~
Merguez Sausage, Fresh Fennel, Garlic, Shallots, Dry Sherry, Saffron-Anisette Broth, Basil Compound Butter….16

 ~ Crispy Spring Rolls ~
Pulled Turkey Confit, Asian Vegetables, Cranberry-Ginger Jam, Sweet and Hot Dipping Sauce, Spicy Mayo….14

~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Tomato Relish, White Truffle-Grape Tomato Coulis, Roasted Pepper-Saffron Remoulade….19

~ Eggplant Crepes ~
Mascarpone, Ricotta, Fontina, Spinach, Stewed San Marzano Tomato Basil Sauce….15

~ Escargots Ophelia ~
Elf Mushrooms, Copious Amounts of Garlic, Black Truffle Champagne Nage, Fines Herbes Butter, Grilled Batard….17

~ Chateaubriand Steak Tartare ~
Diced Filet Mignon, Caper, Onion, Black Truffle Olive Oil, Parmesan Reggiano, Dijon Emulsion, Grilled Batard….20

SALAD

~ Artisanal Baby Greens ~
Candied Walnuts, Tomatoes, Cucumber, French Brie, Dried Cranberries, Cranberry Balsamic Vinaigrette….15

~ Heart of Romaine Caesar ~
Parmesan Reggiano, Buttermilk-Boquerones and Garlic Dressing, Gremolata Crouton Crumb….14

~ “Mamma’s” Hand Tied Italian Cream Burrata Mozzarella ~
Salted Tomatoes, Sweet Basil, Proscuitto, Assorted Olives, Olive Oil, Balsamic Syrup….16

~ Vermont Creamery Chevre and Beets ~
Yuzu Honey, Pistachio Oil, Balsamic Syrup, Golden Raisins, Fresh Sweet Basil….16

ENTRÉE

~ Traditional Thanksgiving Turkey Dinner ~
Brined White and Dark Meat, Herb Stuffing, Gravy, Port-Cranberry Compote, Baby Carrots and Zucchini,
Butternut Squash, Crème Fraiche Potatoes….29

~ 1-1/2 Pound “Lazy” Maine Lobster ~
Shell Removed, Butter Poached, Wild Red Shrimp, Calamari, Saffron Bouillabaisse Broth, Potato Gnocchi….42

~ Fresh Nantucket Bay Scallops ~
Black Mussels, Crispy Applewood Bacon, Chiffonade Spinach, Sage Scented Sherry Cream, Butternut Squash Ravioli….34

~ Tataki Blackened Yellowfin Tuna Loin ~
Crispy Sushi Rice, Nori, Baked Spicy Lobster, Truffle Sweet Soy, Avocado-Wasabi Vinaigrette,
Wakame, Kim Chee Cucumbers….39

~ Gulf Grouper ~
Blood Orange Gremolata, Creole Spiced Hot Crab Salad, Warm Lobster Beurre Blanc, Organic Blue Corn Grits…39

~ Gulf Mangrove Snapper ~
Pan Braised a la Meuniere, Lemon, Chardonnay, Parsley, Black Forest Mushrooms, Caper Pan Sauce, Jasmine Rice…33

 ~ Mahi Mahi ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Fried Sweet Plantains, Sriracha Potatoes….33

 ~ Faroe Island Salmon ~
Creamed Grilled Artichoke, Baby Heirloom Tomato Salad, Herb-Champagne Vinaigrette, Crème Fraiche Potatoes….30

~ Colossal Black Tiger Shrimp ~
Fresh Garlic, Artichoke, Feta, Fresh and Sun Dried Tomato, Scallions, Chardonnay-Basil Butter, Linguini….31

~ U-10 New England Diver Scallops ~
Beurre Noisette, Smokey Dill Scented Champagne Beurre Blanc, Bacon Jam, Shitake Mushroom Risotto….36

~ 8oz. Center Cut Filet Mignon of Beef ~
Brandied Gorgonzola Sweet Onion Jam, Black Truffle Demi Glace, Crispy Sweet Onion, Potato Gratin Dauphinoise….42

~ Gently Roasted Prime Rib of Angus Beef  ~
Maître d’hôtel Butter, Truffle Au Jus, Classic Horseradish Sauce, Crème Fraiche Potatoes…35

~ Surf and Turf ~
Rosemary and Garlic Rubbed Veal Tenderloin en Sous Vide with Cranberry Béarnaise and Herb Demi Glace,
Baked Lobster Stuffed Maine Lobster Tail with Warm Garlic and Herb Beurre Blanc, Potato Gratin Dauphinoise….49

~ Sous Vide “Standing Rib Roast” of Lamb ~
Candied Walnut and Chevre Crust, Herb Demi, Port Syrup, Merguez Sausage, Potato Gratin Dauphinoise….42

 ~ Breast of Jurgielewicz & Son Pennsylvania Duckling ~
Foie Gras Bratwurst, Spiced Blueberry Compote, Whipped Sweet Potatoes….38

~ Vegetarian Butternut Squash Ravioli ~
Sauteed in Brown Butter, King Trumpet Mushrooms, Baby Zucchini, Chiffonade Spinach, Sage Crème Fraiche,
Candied Walnuts, Cranberry Jam….29

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