DINNER MENU
Glidden Point Oysters on the Half Shell 19
Watermelon and Cucumber Gazpacho with Pink Peppercorns
Tequila and Cilantro Cured Salmon Gravlax 15
Saffron-Fennel Puree, Avocado, Citrus, Micro Greens, Rye Crostini
Grilled Baby Octopus Salad 14
Fingerling Potatoes, Olive Tapenade, Tomato Jam and Romano Beans
Butter Poached Nantucket Lobster 22
Potato-Lemon Gnocchi, Pattypan Squash, Arugula, Tarragon Beurre Blanc
Crispy Berkshire Pork Belly 14
Creamy Johnnycake Polenta, Bourbon Caramel Glaze, Roasted Peaches
Hudson Valley Foie Gras Duo: Torchon and Seared 21
Blueberry Gastrique, Pickled Blueberries, Toasted Portuguese Bread
Bartlett’s Farm Field Greens 12
Heirloom Tomatoes, Aged Goat Cheese, Toasted Hazelnuts, Sherry Vinaigrette
Pan Roasted Nantucket Fluke 31
Smoked Corn Chowder, Fingerling Potatoes, Littleneck Clams, Pancetta
Grilled Line Caught Striped Bass 33
Red Pepper Broth, Zucchini “Linguini”, Grilled Calamari, Picholine Olives
Sautéed Day Boat Sea Scallops 32
Saffron Risotto, Mussels, Chorizo, Fennel, Tomato-Coriander Nage
Herb Roasted Chicken Ballotine 27
Roasted Red Yukon Potato, Leek, Shiitake Mushrooms, Basil Pesto
Spiced Pekin Duck Breast and Leg Confit 28
Organic Emmer, Quinoa, Bok Choy, Oyster Mushrooms, Bing Cherries
Grilled Berkshire Pork Tenderloin 31
Coach Farm Chevre-Mustard Spaetzle, Smoked Bacon, Spinach, Plum Jam
Grilled Wolfe’s Neck Farm Rib Eye Steak 34
Porcini Crusted, Pommes Frites, Roasted Cipollines, Green and Wax Beans
Tasting menu available for entire table upon request - $75.00
Christopher Freeman – Chef Owner
