~ TO START ~

Organic Spring Greens & Herb Salad, Marinated Tomato, Candied Pecans
Local Goat Cheese & Balsamic Vinaigrette
$10

Asparagus, Lemongrass and Ginger Broth Soup
Sweet Thai Chili Shrimp Beggars Purse
$11

Red Beet   “Tartare”, Cucumber noodle, Watercress, Chervil salad
Ginger Vinaigrette
$15

Lobster Salad, Frisee, Fava Bean, Radish, Scarlet Orange Caviar
Lemon Sugar Pea Sauce
$17

English Stilton Soufflé
Pinot Noir Sauce, Fig Chutney & Tiny Greens Salad
$15

Crispy Fried Veal Sweetbreads, Brie Cheese & Baby Spinach Crepe, Prosciutto Caper Jus
$16

Cornbread Stuffed Quail, Yam Rosti, Pea Tendrils, Razz -Cherry Glaze
$14

~ FROM THE SURF ~

Rainbow Trout, Pistachio Risotto cake, Wilted Swiss Chard
Sage Brown Butter Sauce
$ 22

Striper Sea Bass, Beluga Lentils, Shaved Fennel, Lobster Sauce
$25

Nantucket Day Boat Scallops, Sunchoke Puree, Asparagus, Passion Fruit Beurre Blanc
$27

Five Spice Dusted Ruby Red Ahi, English Cucumber, Carrot and Pickled Ginger Salad
Lemongrass Nage
$28

~ TO THE TURF ~

Free Range Poulet Rouge Chicken Breast, Apricot Pork Stuffing, Sage Veloute
Lemon Tarragon Spatzle
$27

Braised Rabbit, Roasted Garlic Gnocchi, Whole Grain Mustard, Broccolini
Forest Mushroom Jus
$34

Peking -Duck Breast, Sweet Potato Gratin, Baby Carrots, Orange Vanilla Sauce
$30

Natural American Kobe Rib-Eye Pave, Duchess Potatoes, Asparagus, Sauce Bordelaise
$39

~ VEGETARIAN ~

CHEF’S DAILY VEGETARIAN SPECIAL

Chef/Proprietor ~ Steven Giles   Matre'd/Proprietor ~ Norbert Furnee   Sous Chef ~ Erik Thurman
The Brigade ~ Felix Ortiz, James Zurlinden, Eric Eldrigde, & Nicolette Oliphant