Sample Dinner Menu

Since our seasonal menu changes daily, each evening’s offerings could change slightly, but here’s an idea of what our guests have enjoyed most recently.

MENU

FIRST COURSES

Six Copper Beach Oysters
tarragon and rose mignonette

Crispy-Fried Essex Clams *
preserved lemon, pickled peppers, dried black olive, squid ink anchoïade

Spanish Octopus à la Plancha
house-cured guanciale, Tuscan kale, Marcona almonds

Ragoût of Beef Rib (V )
bone marrow, parsnips, pea shoots, parsley root, farm-fresh egg

Crispy-Fried Pig’s Tails *
pickled peanuts, nước chm, cilantro

Heritage Pig Foot Terrine
traditional and non-traditional accompaniments

Phytoplankton Radiatori Pasta (V)
razor clams, Peekytoe crab, pea greens, Calabrian chile,uni butter
-$5 Supplement-

Salad of Winter Watercress and Arugula (V)
Asian pear, hazelnuts, Pecorino Grand Riserva, sherry vinaigrette

 

ENTRÉES

Miso-Marinated Grass-Fed Ribeye à la Poêle
braised oxtail, bone marrow crust, shallot soubise
~$5 supplement~

Maine Dayboat Sea Scallops à la Poêle
rock shrimp, cardoon barigoule, shaved Brussels sprouts, pickled mustard seeds

Roasted Pennsylvania Dutch Country Chicken Breast  *
farro verde, pea greens, Vidalia onions, blue foot mushrooms, tarragon jus

Slow-Baked Roasted Hake
Manilla clams, marrow beans, green garlic, chorizo purée

Vermont Pork Three Ways: Spice-Crusted Rib, Crispy Fromage de Tête, and Slow-Cooked Belly*
white corn grits, charred broccoli rabe, Castelvetrano olive

House-Made Ricotta Cavatelli (V)
rapini, maitake mushrooms, Pecorino Grand Riserva

ENTRÉES FOR TWO

Whole-Roasted Green Circle Chicken
farro verde, pea greens, Vidalia onions, blue foot mushrooms, tarragon jus

Confit and Roasted Milk-Fed Pig’s Head
Peking pancakes, spicy pumpkin sambal, boudin noir-hoisin sauc

(V) Vegetarian or vegetarian option available.

*Contains ingredients that have been prepared with peanut oil.

 

DESSERTS

Trio of Artisanal Cheeses:
Boerenkaas Gran Cru
raw cow milk, Belgium
Selles Sur Cher pasteurized goat milk, France
Manchego Semi Crudo Artesano raw sheep milk, Spain
~$5
supplement~
NV Macvin du Jura  Jean Bourdy

Spiced Chocolate Tart
cherry purée, Barolo Chinato, praline feuilletine, almond ice cream
NV Pedro Ximenez ‘El Candado’ Valdespino

Tahini Beignets
halva, bitter chocolate sauce
NV Moscatel ‘Dorado’ César Florido

Muskat-Poached Sekel Pear
cajetas, almond frangipane, smoked vanilla brown butter ice cream
2007 Tokaji Aszú ‘5 Puttonyos’ Disznókő 

Coconut-Yuzu Vacherin
pineapple, spiced rum, Aperol coulis
2001 Sauternes Premier Cru Classé Château Coutet(+$5)

Three House-Made Sorbets
fresh fruits

 

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