Upcoming Events
See our Easter Menu below.
Restaurant Week Winter 2010
Dinner Menu
green house organic lettuces
Parmigiano Reggiano, Red Onion, Pumpkin Seeds
butternut squash veloute
Our Graham Masala, Pomegranate, Argan Oil
cockles and mussels a la molly malone
Leeks, Clotted Cream, Oyster Stout
duck liver mousse
with Savoyarde Spices and Armagnac , Pickled Baby Mushrooms, Endive, Walnut Vinaigrette
Daily White or Red Wine Pairing
* * *
local fleet skate wing roasted on the bone
Caramelized Cauliflower, Almond, Caper and Parsley Pistou
chestnut and wild sage tagliatelle
Slow Cooked Natural Chicken, Organic Courgettes, Pickled Ramps and Cream Ricotta
roasted red onion and carrot cumin souffle
Shiso Kim Chee, Wild Rice and Pickled Cabbage, Aged Soy and Carrot Juice
lamb braised with bronze fennel
Glacé Watermelon Radish, Rose Finn Potatoes, and Picholine olive Vinaigrette
Daily White or Red Wine Pairing
* * *
crème fraÎche cheesecake
Bergamot Marmalade and Blood Orange Coulis
spiced chocolate cake
Valrhona Chocolate Mousse, Tea Poached Asian Pears, and Dulche de Leche
Hannah bells farmstead cheese, westport, ma
Warm over Baked Macoun Apple, Flakey Pastry Crisp
Daily Dessert Wine Pairing
$33.10
Optional Wine Pairing for an Additional $22.00
Lunch Menu
green house organic lettuces
Parmigiano Reggiano, Red Onion, Pumpkin Seeds
butternut squash veloute
Our Graham Masala, Pomegranate, Argan Oil
cockles and Mussels a la molly malone
Leeks, Clotted Cream, Oyster Stout
Daily White or Red Wine Pairing
* * *
local fleet skate wing roasted on the bone
Caramelized Cauliflower, Almond, Caper and Parsley Pistou
baked croque madame
Smoked Ham, Béchamel, Soft Farm Egg with Baby Greens and Pommes Frites*
lentil and farro burger
Baby Spinach, Spiced Yogurt, Red Pepper Salad
Daily White or Red Wine Pairing
* * *
crème fraÎche cheesecake
Bergamot Marmalade and Blood Orange Coulis
spiced chocolate cake
Valrhona Chocolate Mousse, Tea Poached Asian Pears, and Dulche de Leche
hannah bells farmstead cheese, westport, ma
Warm over Baked Macoun Apple, Flakey Pastry Crisp
$20.10 (not including tax and service)
Optional Wine Pairing for an Additional $16.00
Easter Brunch 2010
Spring Parsnip Soup
Savory Ricotta Dumplings
Asparagus Salad
Poached Farm Egg, Guanciale and Rock Shrimp Vinaigrette
Country Pâté of Local Tamworth Pork
Sémillon Gelée, Pickled Crabapple Purée, Petit Greens
Fresh and Dried Fruit Bowl
Whole Milk Yogurt, Bee Pollen and Honey Tuille
Boston Bibb Salad
Poached Asian Pear, Goat Cheese, Fine Herbs
* * *
Poached Eggs over House-Cured Salmon and Toasted Brioche
with Chive Hollandaise, Fingerling Potatoes, and Baby Greens
Farm Egg Omelet Fine Herbs
with Chèvre, Fingerling Potatoes, and Baby Greens
Cinnamon Brioche French Toast
Sweet Pickled Cranberry and Walnut Confiture, Spiced Crème Fraîche
Roasted Turkey Breast and Thigh
Sage Roasted Squash, Farm House Style Green Beans
Wild Columbia River Salmon
Leeks Vinaigrette, Rhode Island Mussels, Dill Wax Beans
Lentil and Farro Burger
Radish and Pea Green Salad, Spiced Yogurt, Red Pepper and Feta
Slow Roasted Lamb Saddle
Slow Cooked San Marzano Tomatoes, Mint Vinaigrette
* * *
Fromage Blanc Panna Cotta
with Cassis Jam and Thyme Syrup
Selection of
Fresh Tarts and Pastries
$38 per Person
A gratuity of 20% will be automatically added to your bill
Executive Chef Jason Bond