Our menu changes with the seasons, taking advantage of the freshest local ingredients.
Vegetarian and special diet needs are happily accommodated.
APPETIZERS
Braised Lamb Shoulder Bolognese
on mint purée with goat cheese ravioli and
fried lemon confit / 14.
Belgian Endive and Treviso
with crispy potato rosti, rosemary honey,
whipped gorgonzola and roasted beets /12.
Seared Hudson Valley Foie Gras
with cherries, braised pistachios, pickled
king trumpet mushrooms and chicory jus / 18.
Yellowfin Tuna Tartare
with candied ginger, pine nuts, vanilla-lychee purée, togarashi,
yuzu gel, and petite asian greens / 16.
Blue Lump Crab Stuffed Squid
with citrus glaze, black olive tapenade, cara cara oranges,
Braised Lamb Shoulder Bolognese
on mint purée with goat cheese ravioli and
fried lemon confit / 14.
Belgian Endive and Treviso
with crispy potato rosti, rosemary honey,
whipped gorgonzola and roasted beets /12.
Seared Hudson Valley Foie Gras
with cherries, braised pistachios, pickled
king trumpet mushrooms and chicory jus / 18.
Yellowfin Tuna Tartare
with candied ginger, pine nuts, vanilla-lychee purée, togarashi,
yuzu gel, and petite asian greens / 16.
Blue Lump Crab Stuffed Squid
with citrus glaze, black olive tapenade, cara cara oranges,
baby fennel and spiced crispy chick peas / 16.
Fried Monkfish
dusted in corn tortilla breading with radishes, salsa verde
Fried Monkfish
dusted in corn tortilla breading with radishes, salsa verde
and pickled red onions / 14.
MAINS
Pan Roasted Fluke
with baby artichokes and poached baby carrots on ginger infused
Pan Roasted Fluke
with baby artichokes and poached baby carrots on ginger infused
carrot purée and curried farro / 33.
Painted Hills Grass Fed
New York Strip Steak
on romesco topped with arugula, shaved fennel salad,
Painted Hills Grass Fed
New York Strip Steak
on romesco topped with arugula, shaved fennel salad,
ricotta salata and eggplant fries / 38.
Pan Seared Sea Scallops
with soy-chili braised Berkshire pork belly, pineapple,
Pan Seared Sea Scallops
with soy-chili braised Berkshire pork belly, pineapple,
spring garlic and cannellini beans / 34.
Wild Boar Chop
on spiced date purée and a ragu of cured boar with asparagus,
miatake mushrooms, cavatelli and peppercress / 36.
Roasted Casco Bay Cod
sitting on potato gnocchi, haricot vert and fresh garbanzo beans, with brandade
Roasted Casco Bay Cod
sitting on potato gnocchi, haricot vert and fresh garbanzo beans, with brandade
bisque topped with tomato marmelleta / 32.
Local Chicken Trio
Confit of chicken with sugar snaps and crispy egg
Smoked drumstick dumpling in chicken broth
Local Chicken Trio
Confit of chicken with sugar snaps and crispy egg
Smoked drumstick dumpling in chicken broth
Poached chicken breast on corn purée / 33.
DESSERTS
$11
Yuzu Semifreddo
with vanilla shortbread
and rhubarb-strawberry compote
Poached Pear
with butterscotch ice cream
and almond puff pastry
Warm Pound Cake
bittersweet chocolate mousse,
orange and raspberries
Chocolate Cake
with crème fraiche ice cream, cherries
and spiced chocolate ganache
Blueberry Buttermilk Bread Pudding
with caramel & lemon-elderflower curd
ARTISANAL CHEESE SELECTION
OFFERED NIGHTLY