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