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.


First Courses

Six Great Island Oysters Oysters
tarragon and rose mignonette

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

Spanish Octopus à la Plancha
green chile muhammara, Persian cucumbers, purple Daikon radish

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

Pate of Trois Foies
fig and nut chutney, pickled shallots, mustard seeds

Buckwheat Casarecce Pasta (V)
morel mushrooms, Vidalia onions, sorrel, farm fresh egg, schmaltz

Salad of Spring Bitter Greens (V)
red onion, radishes, sesame vinaigrette


Miso-Marinated Grass-Fed Ribeye à la Poêle
farro, fiddleheads, sweetbreads, parsnip purée
~$5 supplement~

Olive Oil-Poached Dayboat Halibut
braised little gem lettuce, Manilla clams, Serrano ham, sake

Pennsylvania Dutch Country Chicken Breast  *
apricot charoset, fennel, capers

Slow-Cooked Scottish Ocean Trout Mi-Cuit
braised spinach, freekeh salad, tzatziki

Vermont Pork Three Ways: Spice-Crusted Rib, Roasted Loin,  and Slow-Cooked Belly*
white corn grits, charred broccoli rabe, cippolini onions, Castelvetrano olive

First of the Season New Jersey Asparagus (V)

Roasted to Order – large format entrées for two

Whole-Roasted Green Circle Chicken
Apricot charoset, fennel, capers

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.



Trio of Artisanal Cheeses:
Boerenkaas Gran Cru Gouda
raw cow milk, Belgium
Cornilly pasteurized
goat milk,  France
Pardou Ardi Gasna  raw sheep milk, France
NV Macvin du Jura  Jean Bourdy

Bitter Chocolate Terrine
  caramel corn, creme  fraiche ice cream
Vanilla Porter Breckenridge Brewery (6oz for $6)

Sheep’s Milk Cheesecake
  sesame-matzoh crust, candied kumquats
2001 Sauternes Premier Cru Classé Château Coutet(+$5)

Buckwheat Shortcake
  strawberries, blackberries, rhubarb coulis, tarragon ice cream
NV Moscatel ‘Dorado’ César Florido

House-Made Sorbet
  fresh fruits


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