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 South Bay Blonde Oysters
candied lemon mignonette

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

Spanish Octopus à la Plancha
diva cucumber, Tuscan kale, young ginger, grilled eggplant pureé, hon shimeji mushroom

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

House-Made Squid Ink Rigatoni V
Countneck clams, preserved lemon, sugar kelp, sea beans, broccoli, spicy bread crumbs

Early Fall Corn Velouté V
fennel sausage, oyster mushrooms, garbanzo beans 

Salad of Boston Lettuce and Roasted Heirloom Squash
pickled currants, marcona almond, heirloom apples, yogurt vinaigrette

 

ENTRÉES

Grass-Fed Sirloin à la Poêle
tongue, sweet potato pureé, almonds, braised prunes
~$5 supplement~

Spice-Crusted Sturgeon à la Poêle
mussels, fennel, honey crisp apple, smoked hazelnut, wheat berries

Roasted Breast of Green Circle Chicken 
foie gras boudin blanc, braised Arrowhead cabbage, turnip-pear pureé

Braised Rhode Island Tilefish
Carolina gold rice, confit cherry tomatoes, sauce piperade

Vermont Pork Three Ways: Spice-Crusted Rib, Belly and Roast Loin *
roasted cauliflower, golden raisins, broccoli rabe, whole-grain mustard sauce

Roasted Mushroom-Stuffed Whole Wheat Crepes
sottoscenere cheese, wild rice, butternut squash, chanterelle mushrooms, baby Brussels sprouts

 

ENTRÉES TO SHARE

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)
braised Arrowhead cabbage, turnip-pear pureé 

 

V Vegetarian or vegetarian option available.

*Contains ingredients that have been prepared with peanut oil.

 

DESSERTS

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

Challah Pain Perdu *
honey, red wine-poached figs, almond ice cream

Chocolate-Black Tahini Decadence Cake
mint ice cream, crispy feuilletine

Warm Apple Fritters
spiced anglaise, maple-bourbon ice cream

Sweet Corn Panna Cotta
blueberry, caramel ice cream

Praline and Nougat *
milk chocolate, caramel foam, malted milk ice cream

Three House-Made Sorbets
fresh fruits

 

*Contains tree nuts.

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