dinner

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

First Course

 

Chestnut Soup
Apple Cider Reduction, Thyme & Roasted Apples
12

Little Gem Lettuce Salad
Winter Citrus & Pomegranate Seeds, Citrus Dressing
12

House Made Ricotta Cavatelli
Exotic Mushroom Bolognese, Gremolata & Pecorino
15

Hand Harvested "Diver David Tarr" Stonington Maine Sea Scallops
Ginger and Garlic Spinach, XO Sauce*
19

Vermont Veal & Pistachio Terrine
Traditional Accompaniments*
12

 

Main Course

Wild Maryland Striped Bass
Butternut Squash, Maitake Mushrooms
Caramelized Onions & Hazelnuts, Marsala Vinaigrette*
33

Gloucester Grey Sole
Lentil Ragoût, Coriander Chutney and Curry Vinaigrette*
        29

Crystal Valley Farms Chicken
Verrill Farm Potatoes, Swiss Chard & Green Olives, Lemon-Rosemary Jus*
27

Verm0nt Veal Cassoulet
Braised Veal & Veal Sausage
Sparrow Arc Farm Golden Eye Beans
29

Raincrow Ranch Dry Aged Grassfed Hanger Steak
Mushrooms, Onions and French Fries, Balsamic Vinegar Sauce*
33

Sides

Mashed Butternut Squash
Lentil Ragoût
French Fries
8