Chef’s Tasting Menu

$70
($25 supplemental wine pairing)

PLEASE NOTE, THIS IS A SAMPLE MENU ONLY. ALL MENU ITEMS ARE SUBJECT TO CHANGE DAILY

First Course

Stonington Maine Peekytoe Crab Salad
Curried Lentils & Corriander Chutney, Curry Vinaigrette*
~
NV Adami, “Garbèl,” Prosecco, Veneto, Italy

Second Course

"Diver Tim Robinson" Stonington Maine Scallop
Ginger and Garlic Spinach, XO Sauce*
~
2009 Lamoreaux, Dry Riesling, Finger Lakes, MY 

Third Course

Roasted Long Island Duck Breast
Braised Duck Leg, Caramelized Fennel, Baby Spinach & Picholine Olives
Orange Mousseline and Duck Jus*
~
2010 J.P. Brun, "L'Ancien," Gamay, Beaujolais, France 

Cheese

Blue Ledge Farm "Lake's Edge"
Cranberry Mostarda, Parsley Salad & Croutons*
~
2006 Château Partarrieu, Sauternes, France

Dessert

Caramelized Macoun Apple Tart
Sour Cream Sorbet
~
NV E. Bordelet, "Authentique," Poire Cider, Normandy, France