updated 5/1/13

APPETIZERS 

"Greek Salad”  
watercress, black olive, tomato confit, frozen feta,
pickled cucumber, & fried shallots / 12  

Chocolate Braised Lamb Shoulder
with English peas, ricotta gnocchi on mint purée / 15  

Albacore Tuna Crudo
with ginger, pine nuts, togarashi,
vanilla-lychee purée and shaved fennel / 17  

Lobster Risotto
with black trumpet mushroom emulsion,  
local sea beans and black truffle  / 18  

“Boarchetta”
roasted wild boar loin wrapped in boar belly,
with cherries, glazed onions and fregola / 17  

Seared Sea Scallops
with raisin purée, fried cauliflower,
and braised peanuts / 15      

MAINS

Local Tautog
on tomato cavatelli, asparagus, fiddleheads,
haricot vert and blue crab with salt cod bisque / 34  

Pan Roasted Hake
on roasted artichokes, potato rosti
and romesco with octopus confit and celery / 33  

Grass Fed Beef Tenderloin
with star anise braised shortribs, stewed kale,
corn ravioli and roasted porcinis / 36  

Roasted Crystal Farm Chicken
with prosciutto wrapped leg, ramps, fresh garbanzos,
potato cubes and Katama honey-mustard butter / 30  

Local Monkfish
on stewed farro, enoki mushrooms
and golden beets with spring garlic jus / 32  

Berkshire Pork Tenderloin
with pork shoulder, baby carrots, hakurei turnips,
 brown butter and onion caramel / 32


DESSERTS
11

Spiced Chocolate Cake
butterscotch custard, mascerated cherries,  honeycomb

 Vanilla Panna Cotta
warm doughnut holes, Morning Glory strawberries, candied bacon, balsamic

 Lemon-Chamomile Pound Cake
white chocolate semifreddo, toasted oats, raspberries, orange

 Blueberry Buttermilk Bread Pudding  
caramel, lemon-elderflower curd

 Ricotta Tart
rosemary honey, fresh fruit, pine nuts