Food

Appetizers

Green Onion Soup

Toasted Pine Nuts, Lemon Crème Fraîche

9

 

Spinach Quinoa Salad

Kalamata Olive, Pickled Shallot

Oregano Champagne Vinaigrette

11

 

Duck Leg Confit

Rhubarb Port Compote, Arugula, Shaved Fennel, Radish

Grain Mustard Red Wine Vinaigrette

14 

 

Tomato Goat Cheese Tart

Puff Pastry, Basil Oil, Balsamic Reduction

13

 

Coonamessett Farm Greens Salad

Tomato, Cucumber, Leek, Carrot

Balsamic Vinaigrette

9

 

Chilled Barnstable Oysters

Lemon and Extra Virgin Olive Oil

Tomato Horseradish Sauce

16

 

Lobster Strudel

Mascarpone, Phyllo

Lobster Butter Sauce

16

Entrees

Seared Sea Scallops

Asiago Polenta Cake, Pickled Ramps, Braised Collard Greens, Pancetta

Leek Cream

30

 

Pan Seared Long Island Duck Breast

Sunchoke Purée, Roasted Fingerlings, Swiss Chard

Balsamic Demi

32

 

Wester Ross Salmon

Arugula Salad, New Potato, Crimini Mushroom, Baby Tomato

Ramp Leaf Vinaigrette

29

 

Roasted Cauliflower

Coconut Jasmine Rice, Cilantro

Vegetable Red Curry

20

 

Butter Poached Lobster and Wild White Shrimp

Roasted Carrot and Asparagus Risotto

Lemon Tarragon Beurre Blanc

34

 

7X Coulotte Steak

Sweet Potato Hash, Asparagus, Chimichurri Aioli

Shallot Cabernet Demi Glace

35

 

Desserts

Honey Lavender

Creme Brûlée

9

 

“Ad Hoc” Brownie

Coffee Ice Cream

Whipped Cream

9

 

Carrot Cake

Cream Cheese Frosting

Candied Walnut

9

 

House Made Ice Cream

or Sorbet

8.5