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Antipasto
- Prosciutto di Parma, cured salami, bresaolaartisan cheesesgrilled marinated vegetables
- Italian olives
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Carpaccio
- Canadian beef tenderloin carpaccioNappa Valley persimmons
- shaved baby fennel
- Kalamata olives
- arugula salad
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Oyster app
- crispy Wellfleet oystersover chickpea, radish and local carrot salad
- cherry pepper aioli
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Spinach app
- slow braised local spinachwith Pecorino Romano cheese in filo crust
- crispy pancetta
- poached egg
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Salmon app
- citrus cured Atlantic Salmon
- chive and yukon gold potato croquet
- frisee salad
- meyer lemon and creme fraich vinnaigrette
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Pork app
- house smoked Berkshire pork tenderloinroasted Royal Gala apples
- toasted chestnuts
- acorn squash
- clover honey puree
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Carbonara
- house-made tagliatelle pasta served Cabonara style
- garlic cream sauce
- English peas
- Parmigiano Reggiano
- shaved black truffles
- egg yolk
- crispy Prosciutto
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Dumpling
- Chianti braised beef tenderloinhouse-made cracked peper dumplings
- creme fraiche & shaved pecorino
- arugula
- toasted pinenuts
- fried basil
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Lobster ravioli
- house-made raviolifilled with butter poached Maine lobster
- caramelized onion
- balsamic emulsion
- topped w/braised pork belly
- & fresh shucked lobster
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Cannelloni
- house-made canniloni
- filled with Herrin Brothers Farm beefSan Marzano plum tomato Espagnole sauce
- baby frisee salad
- red wine vinaigrette
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Scallop app
- pan-roasted Day Boat scallopsover celery root risotto &
- truffled English pea puree
- pea tentril and bacon salad
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Pasta e Fagioli
- Kobe beef meatballs and Italian sausagestewed mirepoix and tomato brodo
- kidney beans & Ditalini pasta
- topped with Manchego cheese
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Mista
- Black River Farms seasonal greenshazelnut-white balsamic vinaigrette
- Humbolt Fog cheese
- toasted hazelnuts
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Caprese
- heirloom tomatoes layered with
- mozzarella and fresh basil
- drizzled with first cold press olive oil
- & balsamic reduction
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Fig salad
- black Mission figs
- stuffed with gorgonzola dolce
- wrapped in Prosciutto di Parma
- arugula salad
- first cold press olive oil
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Rib Eye Steak
- grilled Painted Hill Farms rib eye steakolive-basil Yukon Gold potato puree
- roasted white asparagus
- herbed breadcrumbs
- Bordelaise sauce
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Swordfish
- grilled "Linda Greenlaw" New England swordfish
- salt-packed caper Puttanesca sauce
- crispy potato nest
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Duck
- duo of Rohan duck:pan roased breast & tortellini filled with duck confit
- cognac scented duck jus
- roasted fig
- sauteed rainbow swiss chard
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Veal Chop
- grilled center-cut Veal chopcrispy Parmesan and truffle scented fingerling potatos
- morel mushroom dimi-glaze
- applewood smoked bacon lardon
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Lobster ent
- Local lobster served two ways:grilled lobster tail & butter poached lobster claws
- lobster risotto
- truffled arugula salad
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Filet
- pan-seared Canadian beef tenderloinchervil scented potato hash
- potato leek puree
- fennel pollen dusted crispy leeks
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Shrip ent
- pan-roasted jumbo shrimpstuffed with Maine shrimp pinade
- Jersey corn puree
- roasted red pepper salsa
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Chicken ent
- duo of local Free Range chicken:breast wrapped in applewood smoked bacon
- & chicken dumplings
- roasted chicken jus
- sauteed dinosaur kale
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