Full Menu

Lunch: Thursday to Saturday, noon - 3:30
Dinner: Thursday & Friday 5:30-9:30; Saturday 5:30 - 10:00
Reservations Required

First Course Recommendations

White Asparagus Vichyssoise with a Roasted Olive Garlic Crumb

Cotuit Oyster Halves with Chipotle and Tomato Mignonette

Wild Mushroom & Bulgarian Feta Cheese Salad Tossed with Walnuts and Arugula Lettuce and Lemon Horseradish Vinaigrette

Shaved Fennel, Apple and Smoked Duck Breast Salad with a Walnut Vinaigrette

House “Cold Smoked” Beef Tartare

Extra Virgin Olive Oil, Mustard Butter, Cornichon & Croutons

Smoked Scallop and Salmon Terrine with Pickled Onions and Mustard Vinaigrette

Corn, Rosemary, and Poblano Pepper Bisque with Tempura Fried Poblano Peppers

Maryland Soft Shell Crab with a Summer Ratatouille, Micro Basil and Aged Balsamic Vinegar

Foie Gras Crepe with Duck Confit and a Moscato di Asti Reduction

Roasted Baby Fennel and Honey Brown Butter Cauliflower Served with Goat Cheese Tortelloni & Crispy Fennel Fronds

Local Veal Schnitzel with Tomato Lemon Gnocchi, Lemon and Capers

Rabbit and Pistachio Terrine served with House Made Pickles and Mustard

House Made Citrus Ravioli Stuffed with Ricotta and Basil and Tossed with a Baby Tomato and Ramp Sauté

Pan Roasted Pekin Duck Breast with a Baby Heirloom Tomato, Bacon Lardons and Basil Sauté with a Warm Sherry Olive Oil Vinaigrette

Pan Seared Diver Scallops, PEI Mussels in a Kaffir Lime and Coconut Broth with Fava Beans, Heirloom Carrots and Pea Shoots

Pan Seared Gulf Grouper with Spring Fiddlehead Ferns, Ramps, Purple Potatoes and an Olive Butter Sauce

Boursin Stuffed Roasted Poussin, Red Velvet Apricots & Fingerling Potato Ragout with Rosemary Essence

Roasted Lamb Loin with a Celeriac Gratin, Mustard Greens and a

Bittersweet Chipotle Demi Glace

Pepper Crusted Bison Loin, Black Garlic Potato Croquette, Bacon Lardons, Julienne Apples and a Port Cream Sauce

Fiscalini Bandage Wrapped Cheddar
Firm Cow Milk
Salsify and Mustard Slaw

North Country Blue
Cow Milk Blue
Port Gelee & Shallot Shortbread

Royale
Firm Sheep Milk
Caramelized Apples

Purple Haze
Lavender and Fennel Pollen
Rubbed Goat Milk
Honey-Poached Raisins

Five Course ~Eighty Dollars
Four Course ~ Seventy-Two Dollars
Three Course ~ Sixty-Five Dollars

Please join us for Sunday brunch!
Every Sunday from 11 a.m. - 3:30 p.m.