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

Spanish Octopus à la Plancha
marfax beans, charred scallions, black garlic vinaigrette

Crispy-Fried Tempura of Soft Shell Crab *
preserved lemon, pickled peppers, dried black olives, squid ink anchoïade

House-Made Pâté de Trois Foies
house-cured duck breast, roasted beets, plums

House-Made Squid Ink Rigatoni V
Wellfleet clams, sugar kelp, preserved lemon, spicy bread crumbs

Ragoût of Forest Mushrooms and Local Corn V
forked new potatoes, chorizo puree, farm fresh egg

Salad of Farmers’ Market Greens V
summer vegetable crudite, columbier cheese, white balsamic vinaigrette, crispy rice

 

ENTRÉES

Grass-Fed Sirloin à la Poêle
beef cheek, kamut, crispy ginger-shallot salad, grilled onion purée
~$5 supplement~

Local Bluefish à la Plancha
zucchini, chanterelle mushrooms, Thai basil, almond, pickled peach vinaigrette

Roasted Breast of Green Circle Chicken *
confit thigh, garbanzo beans, spiced carrot puree, boletus mushrooms, date jus

Olive-Oil Poached Irish Sea Trout
Peekytoe crab, cous cous, local corn, tomato, green tomato yogurt

Vermont Pork Three Ways: Suckling Confit, Country Sausage, Spice-Crusted Rib *
quinoa, pickled cherries, wax beans, fennel puree

Bulgur Wheat- and Pistachio-Stuffed Local Zucchini V
golden raisins, summer vegetable glacee, yellow corn polenta

 

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)
garbanzo beans, spiced carrot puree, boletus mushrooms, date jus

 

DESSERTS

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

Moroccan ‘Upside Down’ Carrot Cake *
goat cheese sorbet, dates, caramelized almonds

Vanilla Mascarpone Mousse *
almond cake, assorted citrus

Milk Chocolate Mole Panna Cotta
corn tortilla ice cream, avocado-banana puree

Chocolate-Fernet Branca Cremeux
roasted lemon puree, tarragon ice cream

Three House-Made Sorbets
candied fruits

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