Spring

Pacific Coast

Smoked salmon & Cypress grove Goat Cheese Roulade with a Shaved Fennel & Baby Beet Salad, Horseradish Vinaigrette & Little Pearl Caviar

Star Anise Glazed Niman Ranch Pork Cheeks with Baby Bok Choy a Lemon Grass Sake Broth & Cockles

Grilled Loin of Spring Lamb with a Tomato & Mint Chutney, Crushed Spring Peas & a Parmesan Brioche Bread Pudding in a Nicoise Olive Jus

Seared Rare Yellow fin Tuna with a curried Miso & Lobster Reduction with a Spring Roll & Pickled Shitakes

New England

English Pea Soup with Truffle Foam & a Lobster & Basil Salad

American Seasons Foie Gras Duo: Foie Gras Crème Brulee,  A Foie Gras & Duck Confit Terrine with a Gingered Rhubarb Compote & Lavender Mustard                       

Oven Roasted Atlantic Halibut with a Saffron Risotto, a Warm Mussel Vinaigrette, Crispy Choriso & Lemon Confit

Grilled Wolfe’s Neck Farm Hanger Steak & Braised Short Rib with Olive Oil Potato Puree & a New England Style Fava Bean & Wild Mushroom Succotash

Down South

Salad of Mixed Greens & Endive with Buttermilk Blue Cheese & Grapefruit in a Sherried Pecan Vinaigrette

Seared Day Boat Scallops with Braised Oxtails in a Sunchoke & Garlic Velout

Black Pepper Molasses Glazed Duberton Farm Pork Chop, Braised Collard Greens a Dried Apricot Compote & an Orzo Pepperjack “Mac & Cheese”

Ancho Rubbed Breast of Duck with Almond Strewn Quinoa, a Mejool Date Browned Butter & Blood Oranges

Wild West

Cornmeal Crusted Oyster & Seared Beef Salad with a Spicy Red Pepper Mayo, Mustard Green & Orange Salad

Tequila Marinated Gulf Shrimp with a Mango & Chili Sorbet & a Roasted Tomato Crema

Pan Seared Artic Char with Chili Polenta Fries, a Tomatillo & Cilantro Puree & a Warm Crayfish & Smoked Tomato Relish

Black Bean & Goat Cheese Tostada with a Roasted Vegetable Salsa  & Pepita Mole

Summer

New England

 Chilled Orange & Basil Marinated Chatham Lobster with a Bartlett Farm Baby Beet & Asparagus Salad in an Orange & Vanilla Vinaigrette

“Soup & Salad” a Bartlett Farm Tomato & Roasted Eggplant Tower with Peppered Vermont Goat Cheese a Pesto Vinaigrette & a Chilled Bartlett Farm Yellow Tomato Soup Shooter

Pan Seared Nantucket Summer Flounder with Crushed Peas, Lemon, Ricotta & Herb Ravioli in a Buttered Lobster Nage

Grilled Wolfe’s Neck Farm Sirloin of Beef with Truffled Brioche Bread Pudding, a Wild Mushroom Puree, a Great Hill Blue Cheese, Watercress & Cherry Tomato Salad in a Red Wine Reduction

Pacific Coast

Yellow Fin Tuna Katafi with a Lemon Pepper Mayo & Sweet Chili Jam

American Seasons Foie Gras Duo: Foie Gras Crème Brulee,  A Foie Gras & Duck Confit Terrine with a Plum Compote & Lavender Mustard

Oven Roasted Breast of Duck with a Wild Rice Risotto, a Bing Cherry Vinaigrette, Roasted Hazelnuts & a Pickled Red Onion & Arugala Salad

Cumin Rubbed Rare Yellow Fin Tuna with a Sesame Potato Gyoza, an Avocado & Cilantro Puree & a Gingerer Tomato, Snap Pea & Shitake Mushroom Salad

Down South

Seared Province Town Day Boat Scallops with a Warm Cobb Bacon, Fingerling Potato & Smoked Tomato Salad with a Sweet Corn Veloute

Bartlett Farm Mixed Greens & Endive Salad with a Sherried Pecan Vinaigrette, Grapefruit & Peppery Breadsticks

Bar B Q Duberton Farm Pork Confit with Cheddar Cheese Grits, Grilled Gulf Shrimp a Mango Relish & a Bayou Slaw

Mustard Glazed Artic Char with Beef Short rib & Potato Hash, a Candied Carrot Vinaigrette & a Fava Bean Relish

Wild West

Summer Squash Bisque with a Peeky Toe Crab Fritter, a Tomatillo Salsa & Chipolte Crema

Wild Mushroom Stuffed Manchester Farms Breast of Quail with a Spicy Mission Fig Chutney, &  “Ho Cakes” in a Red Eye Gravy 

Grilled Ancho Rubbed Veal T Bone with a Buttermilk Potato Puree, Roasted Peaches & Shallots in a Sage & Roasted Garlic Sauce

Fall

New England

American Seasons Foie Gras Duo: Foie Gras Crème Brulee,  A Foie Gras & Duck Confit Terrine with Nantucket Organic Cranberry Compote & Lavender Mustard

House Made Lobster Sausage with Savoy Cabbage, Onion Confit & Butternut Squash in a Lobster Citrus Reduction

Herb Crusted Yellow Fin Tuna with Salted Cod Brandade, an Orange Saffron Reduction, a shaved Fennel & Red onion Salad, &  Piperade

Braised Wolfe’s Neck Farm Beef Short rib with Brussels Sprouts & Pancetta, Olive Oil Whipped Potato, a Red Wine Jus & Truffle Foam

Pacific Coast

Tempura Japanese Bar B Q Eel with Avocado & Cucumbers, Sticky Rice in a Miso Chili Broth

Petite Bartlett Farm Mixed Green Salad with Cypress Grove Goat Cheese, Chardonnay Poached Pears, Candied Walnuts & Red Endive

Oven Roasted Breast of Grimaud Farms Guinea Hen with a Black Berry & Ginger Jam, Crispy sage & Parmesan Polenta in a Foie Gras Jus

Pan Seared Halibut with Braised Salsify,  Wild Mushrooms & Leeks, a Candied Carrot Puree in a Pinot Noir & Thyme Reduction

Down South

Seared Day Boat Scallops with a Sugar Pumpkin Veloute Braised Oxtails & a Sherry & Caramel Jus

Orange & Parsnip Soup with a Fig Stuffed Buttermilk Biscuit & Country Ham Cracklins

Grilled Loin of Berkshire Pork & Roasted Pork Belly with Dried Plum Compote, Country Style Red Beans & a Mustard Jus

Wild Mushroom Cassuolet with a Watercress, Orange & Red Onion Salad

Wild West

Crispy Fried Oyster Salad with a Smokey Tomato Dressing, Mustard Greens, Jicama & Grapefruit Salad & Grilled Andouille Sausage

Dried Chili Cured Organic Salmon with Savory Pepita Brioche French Toast, an Apple Chutney & Cider Browned Butter Vinaigrett

Cornmeal Crusted Wyoming Trout with an Apple & Crayfish Butter & a Poblano, Bacon & Potato Hash

Grilled Ancho Rubbed Buffalo Sirloin with Almond Strew Barley Risotto, Orange Confit & a Caramelized Shallot Jus

18% gratuity added to parties of 5 or more

We ask you not to use cell phones in the dining room please

*Consuming raw or undercooked seafood, beef, poultry or eggs can increase your risk of foodborne illness