Dinner Menu
Appetizers
Chilled Pea Soup with Crème Fraîche 8
Hazelnut Crusted Fresh Local Cheese with Apple Normande, Endive and Watercress 12
House-Cured Gravlax with Cucumber and Yogurt Salad 14
Rhode Island Mussels with Calamari, Spanish Chorizo, and Tomatoes 12
Roasted Beet Salad with Thyme, Farmer’s Cheese, and Shallot Vinaigrette 9
Boston Bibb Lettuce, Ataulfo Mango, Hearts of Palm, and Goat Cheese 9
Crisp Duck Leg Confit, Heirloom Grits, Wild Mushrooms Glacé 12
Baby Lettuce Salad with Potted Vegetables and Shallot Vinaigrette 8
Pâté du Chef: House-Made Charcuterie with Classic Accompaniments 14
Woodbury Littleneck Clams, Tamworth Ham, and Ramps over Tagliatelle 13
Main Courses
Seared Scallops with Green Garlic Purée, Scituate Lobster, and Calypso Beans 29
Columbia River Salmon, Vegetable Fricasseé, Citrus Vinaigrette 28
Roasted Chestnut and Sage Pappardelle, Braised Chicken, Bacon, Brussels Sprouts and Bread Crumbs 24
Fresh Herb Pasta Lasagna, Glacé Vegetables, Mustard Cream, Lentils, Truffle Vinaigrette 25
Roasted Natural Chicken Breast with Artichokes, Butterball Potatoes, and Arugula with Walnut Vinaigrette 25
Hu-Kwa Tea Cured Duck Breast with Sorrel Risotto and Roasted Asparagus 28
Steak Frites – Grilled Strip Steak with Herb and Butter Sauce* 29
Braised Yorkshire Pork Shoulder with New Carrots and Radishes, and Cider Raisin Sauce 24
In addition to the menu above, Executive Chef Jason Bond typically offers one additional fish dish and other specials, as well as oysters, on a changing daily basis.