| Asparagus Salad |
$14.00 |
Truffle vinaigrette, serrano ham and poached maple meadow farm egg |
| Blue Crab and Roasted Tomato Salad |
$17.00 |
With curry scented yellow tomato vinaigrette and chive oil |
| Moules Frites |
$13.00 |
Saffron, green garlic, crisp potatoes and aioli |
| Foie Gras Au Torchon |
$20.00 |
Candied anise, brandied cherries and cracked pepper brioche |
| Spring Leek Consomme |
$11.00 |
With chicken and thyme dumplings |
| Corn Flour Crusted Point Judith Calamari |
$14.00 |
Pequillo pepper and sweet pea risotto |
| Warm Lakes End Goat Cheese Crespelle |
$15.00 |
Rucola, strawberries and aged balsamic |
| Peppered Breast of Sonoma Squab |
$16.00 |
Lavender, spring bulb onions and honeycomb |
| Crisp Veal Sweetbreads |
$17.00 |
Chive tagliarini, morsels and favas |
| Sauteed Skate |
$18.00 |
With ginger vinegar, braised berkshire pork belly and spoon cabbage |
| Roasted Eberly Farms Chicken |
$32.00 |
Parsnips a la creme, haricots vert, marcona almond coulis and lemon confit |
| Wild Copper River King Salmon |
$34.00 |
With fennel pollen, soft semolina gnocchi and artichokes barigoule |
| Herb Crusted Natural Grazing Lamb Rib-Eye |
$38.00 |
Chiogga beets and potato puree with virgin olive oil |
| Navarin of Maine Lobster and Coastal Sheelfish |
$40.00 |
Spring vegetables and Chinese flower mushrooms |
| Seared Angus Beef Sirloin |
$38.00 |
Potato piperade, young spinach and sweet garlic crema |
| Selections From the Cheese Cart Presented Table Side |
$15.00 |
|
| 4 Courses |
$65.00 |
|
| 5 Courses |
$79.00 |
|
