| Warm Salad of Roasted |
$12.00 |
Smoked and glazed beets with house-cured bacon, navel orange, Banyuls vinegar, lemon aioli and barrel-aged maple syrup |
| Citrus-cured Point Judith Fluke |
$15.00 |
With smoked milk jam, grapefruit, yuzu, ossetra caviar, petite cilantro, shiso and basil |
| Lightly Seared Nantucket Bay Scallops |
$14.00 |
With florida grapefruit, red navel and blood orange, kumquats, pea shoots and petite cilantro |
| Hudson Valley Foie Gras Two Ways |
$18.00 |
Pan seared with duck neck confit and foie gras terrine with poached and pickled apples, pear and quince, elderflower and spiced breadcrumbs |
| Creamy Mushroom Soup |
$13.00 |
With glazed celery root, black trumpet and beech mushrooms, black truffle vinaigrette |
| Caramelized Sweet Potato Agnolotti |
$13.00 |
With Italian chestnuts, thompson grapes, glazed sweet potato, red wine sauce |
| Warm Salad of Mixed Petite Vegetables |
$11.00 |
Pickles, herbs and flowers with vegetable crisps and creamy herbed buttermilk vinaigrette |
| Pan Seared Mid-Atlantic Striped Bass |
$30.00 |
With glazed sunchokes, pearl onions and hakurei turnips, mussels, yukon gold potato galette and shellfish sauce |
| North Star Farm Lamb Three Ways |
$31.00 |
Charcoal-grilled loin, lamb breast and braised shoulder rillette with brussels sprouts, red wine braised salsify and light lamb jus |
| Crispy Skin Long Island Duck Breast and Duck Leg Confit |
$28.00 |
With braised native fennel, swiss chard and new zealand spinach; rich duck sauce with rosemary |
| Buttered Native Lobster with Savoy Cabbage |
$30.00 |
Salt-roasted celery root, parsnips, black trumpet mushrooms and crispy potato, creamy lobster emulsion |
| Lightly Smoked New Hampshire Pork Loin |
$28.00 |
With hand-rolled potato gnocchi, cauliflower, medjool dates, toasted pine nuts and poached apples; pork sauce with sage |
| Pan Roasted Beef Rib Eye Basted In Whole Butter |
$33.00 |
Garlic and fresh thyme with cippolini onions, king trumpet mushrooms and confit petite potatoes; sauce bordelaise |
| Valrhona White Chocolate Semi-Freddo |
$8.50 |
With winter citrus and crispy citrus tuile |
| Frozen Peanut Butter Parfait |
$8.50 |
With caramelized peanuts, bananas and chocolate sauce |
| Dark Chocolate Cremeux |
$8.50 |
With malted milk ice cream, caramel, hazelnut and chocolate crumble |
| Bayley Hazen Blue Cheese |
$11.00 |
Vermont pear, quince, apple, caramelized pecan |
| Cabot Clothbound Cheddar |
$11.00 |
Vermont cranberry, walnut, honeycomb |
| Vermont Creamery Cupole |
$11.00 |
Savory financier, goats milk yogurt |
