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