FIRST COURSES

THE ORIGINAL ARTICHOKE FRITTER
with bearnaise sauce
6.00

TUNA TARTARE
with cucumber, mango and avocado
12.00

PORCINI FED SNAILS, MORELS, MASHED POTATO RAVIOLI
with sweet garlic and truffle oil
15.00

GRILLED FOIE GRAS
with rhubarb and blackberry vinegar
14.00

CORN RISOTTO
with crabcakes and smoked bacon
13.00

CRISPY SWEETBREADS
with quince, nectarines and balsamic reduction
12.00

SOUPS & SALADS

SALAD OF HAND PICKED ARUGULA
with polenta croutons, anchovy and parmesan
7.00

SHAVED PEAR AND ENDIVE SALAD
with haricots verts, crumbled stilion and spiced walnuts, port wine syrup
9.00

LOBSTER "CHOWDA"
with smoked bacon, and garlic mashed potatoes
10.00

MAIN COURSES

PAN ROASTED MAINE LOBSTER
with garlic whipped potatoes, asparagus and beet-balsamic reduction
32.00

POACHED ATLANTIC SALMON IN TOMATO-FENNEL CONSOMME
with fava beans, black olives and truffle oil
28.00

ROAST LOIN OF SUMMERFIELD FARM LAMB
with braised cannelloni, flageolets and fig relish, rosemary-black olive fus
29.00

RARE SEARED TUNA
with white beans, preserved lemons and arugula-fennel salad, lobster broth
27.00

ROAST ALASKAN HALIBUT
with brandade cannelloni, yellow tomato conserve and black olive - anchovie oil
28.00

ROASTED AMISH CHICKEN
with macaroni-n-morels grilled ramps and Madeira
28.00

GRILLED TENDERLOIN OF BEEF
with potato stuffed onions, goat cheese and Swiss chard, syrali wine reduction
29.00

GRILLED LOIN OF RABBIT
with mustard, basil and gnocchi
27.00

CHEF'S FIVE COURSE TASTING
A five course degustation style dinner personally selected by Chef Keith Korn
60.00 per person
80.00 per person with wines

All entrees available in half portions at half the price, plus one dollar

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