First Courses

Glidden Point Oysters on the Half Shell with Cucumber,
Red Onion, Capers and American Caviar

Nantucket Lobster "Fricassee" with Orzo, Chanterelles,
Sugar Snap Peas and Citrus Beurre Blanc

Yellowfin Tuna Tartar with Roasted Tomato Puree,
Avocado and Coriander Crisp

Grilled Marinated Cavendish Quail with Wild Mushrooms,
Micro Greens and Sherry Vinaigrette

Hudson Valley Foie Gras Torchon with Black Mission Figs
and Toasted Portuguese Bread

Heirloom Tomato Salad with Buffalo Mozzarella,
Arugula Pesto and Aged Balsamic

Bartlett's Farm Field Greens and Roasted Beets
with Toasted Almonds and Chevre

Main Courses

Sauteed Nantucket Fluke with King Oyster Mushrooms,
Fennel, Scallions and Lobster Vinaigrette

Roasted Striped Bass with Littleneck Clams, Spinach
Fingerling Potatoes and Sweet Corn

Grilled Yellowfin Tuna with Arugula, Cipollines,
Carrots and Roasted Tomato-Pepper Bourride

Roasted Spiced Pekin Duck Breast with Quinoa,
Spelt, Baby Bok Choy and Peach Ginger Salsa

Roasted Organic Chicken Breast with Smoked Bacon,
Summer Truffle and Fresh Herb Risotto

Grilled Summerfield Farm Lamb with Johnnycake Polenta,
Eggplant, Zucchini and Kalamata Olives

Wolf's Neck Farm NY Strip Steak with Mashed Potatoes,
Vidalia Onion Relish and Escargot Butter

Christopher Freeman - Chef Owner