Sample Summer Menu

Corn Bisque
Truffle Butter & Smoked Shrimp

Slow Roasted Portabella Mushroom
with Parmesan Pudding

Fried Ipswich Clams
With Basil, Lemon & Piquillo Pepper Aiolis

Steamed P.E.I. Mussels
With Tarragon, Dijon & White Wine

Seared Sea Scallop
With Roasted Spiced Watermelon, Pomegranate Caramel

Hudson Valley Foie Gras
Banana Tarte Tatin, Foie Gras Gastrique

Riesling Poached Pear & Beet Salad
With Candied Pistachios & Humbolt Fog

Field Greens
With Champagne & Chevre Vinaigrette,
Roasted Garlic & Tomatoes

Field Greens
With a Maytag Blue Pecan Tart
Aged Balsamic Vinegar

Classic Caesar Half Caesar
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Herb Basted 1/2 Roasted Chicken
Bartlett Farm Tomato Sauce
House-Made Parpadelle & Sheep's Milk Ricotta

Rare Yellowfin Tuna with Roasted Fingerlings
Arugula Pesto,Melted Leeks & Pickled Shiitake Mushrooms

Sauteed Halibut with Foie Gras Butter
Lobster Risotto,Chanterelles & Sweet Corn

Grilled Berkshire Pork Chop
with Bacon Wrapped Ciopollini
Littleneck Clams & Peach Mustarda

Dry Aged Sirloin with Parmesan Shoestrings
Haricot Vert, Marinated Tomato Salad & Herb Butter

Side Orders
Mashed Potatoes Haricot Vert Parmesan Shoestrings

Chef: Russell Jaehnig | Sous Chef: jack Biernacki