Sample Dinner Menu

Since our seasonal menu changes daily, we can’t tell you exactly what we will be serving each evening, but here’s an idea of what guests have enjoyed most recently.

MENU

FIRST COURSES

Six Browne’s Point Oysters
candied lemon mignonette

Crispy-Fried Pig’s Tails *
pickled peanuts, nuoc cham, cilantro

Spanish Octopus à la Plancha
marfax beans, charred scallions, black garlic vinaigrette

Crispy-Fried Maine Clams *
preserved lemon, pickled peppers, dried black olives, squid ink anchoïade

House-Made Pâté de Trois Foies
salt-cured foie gras, traditional accompaniments

House-Made Emmer Wheat Cassarecce Pasta V
boudin noir ragoût, romanesco, parmesan

Coquillage of Scallop, Rock Shrimp, Cuttlefish and Mussels V
potato, fennel, cardoon-oyster purée

Roasted Veal Sweetbreads V
ragoût of forest mushrooms, forked potatoes, farm-fresh egg, chorizo purée

Salad of Mixed Winter Chicories V
fava leaves, Banyuls-cured duck breast, roasted onion and hazelnut vinaigrette, Pomerol cheese

ENTRÉES

Grass-Fed Sirloin à la Poêle
beef cheek, kamut, crispy ginger-shallot salad, grilled onion purée
~$5 supplement~

Line-Caught Striped Bass à la Plancha
Camargue red rice, spinach, oyster mushrooms, beurre rouge

Chicken Sausage and Cherry-Stuffed Chicken *
hedgehog mushrooms, mustard spaetzle, foie gras sauce

Olive-Oil Poached Local Cod
black beluga lentils, Brussels sprouts, house-cured pork belly, cockles, salt cod broth

Vermont Pork Three Ways: Suckling Confit, Grilled Belly, Spice-Crusted Rib *
bulgur wheat, arugula, apple purée, kumquats

Glacée of Winter Farm Vegetables V
roasted squash, spiced farro, oyster mushrooms, beet coulis

ENTRÉES FOR TWO

Confit and Roasted Milk-Fed Pig’s Head (For Two)
Peking pancakes, spicy pumpkin sambal, boudin noir-hoisin sauce

Whole-Roasted Misty Knoll Chicken (For Two)
hedgehog mushrooms, mustard spaetzle, foie gras sauce

DESSERTS

Our Selection of Artisanal Cheeses
sheep, goat, and cow milk cheese – each chosen daily

Moroccan ‘Upside Down’ Carrot Cake *
goat cheese sorbet, dates, caramelized almonds

Vanilla Mascarpone Mousse *
almond cake, assorted citrus

Milk Chocolate Mole Panna Cotta
corn tortilla ice cream, avocado-banana puree

Chocolate-Fernet Branca Cremeux
roasted lemon puree, tarragon ice cream

Three House-Made Sorbets
candied fruits

 first course, entrée, dessert 67
à la Carte items: first course 18, main course 38, dessert 13