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