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 Point Oysters
candied lemon mignonette

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

Grilled Spanish Octopus
grilled cipollini onion, green olive and lemon salad, bulgur wheat, chorizo purée

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

Assiette of House-Made Terrines
country pork liver terrine, duck terrine, goat rillettes, traditional accompaniments

House-Made Farro Linguine*
boudin noir ragoût, forest mushrooms, English peas

Warm New Jersey Asparagus***
Serrano ham, ragoût of razor clams, cardoon, artichoke, vidalia onion, golden raisin, farm-fresh egg

Velouté of Kohlrabi and Florida Shrimp*
cockscombs, rye flour cavatelli

Ragoût of Early Summer Vegetables
Serrano ham, razor clams, sweet pea, farm-fresh eggs

Salad of Mesclun Lettuces
crispy onions, Banyuls- walnut vinaigrette

ENTRÉES

Grass-Fed Sirloin à la Poêle
oxtail pastrami, forked potatoes, crispy ginger-shallot salad, grilled onion purée
~$5 supplement~

Dayboat Tilefish à la Plancha
Peekytoe crab, curried spinach, green split peas, pistachio

Slow-Roasted Chicken Breast
parsnip tsimmes, mousseron mushrooms, crispy radish green, tamarind jus

Slow-Cooked Tasmanian Sea Trout Mi-Cuit
braised endive, bacon lardons, barley cous cous, Savagnin beurre blanc

Vermont Pork Three Ways: Suckling Confit, Grilled Belly, Spice-Crusted Rib ***
red cabbage, barley risotto, carrots, maitake mushrooms

Glacée of Spring Farm Vegetables
five grain and mushroom pilaf, savory beet jus, walnut oil

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)
parsnip tsimmes, mousseron mushrooms, crispy rapini, tamarind jus

DESSERTS

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

Dark Chocolate Marquis
beet and white chocolate swirl ice cream, pumpernickel crumb, beet coulis

Orange Blossom Beignets
date-orange caramel, cardamom anglaise

Cornmeal Blondie
apricot compote, scotch butterscotch, noyau ice cream

Spearmint Affogato
Taza coffee chocolate, chicory rum sauce

Three House-Made Sorbets
candied fruits