SUMMER Menu 2022

Our prefixed dinner includes 3 courses, intermezzo, bread service and coffee service. 
A raw bar menu is also available. We offer a wine list, beer list and fine cordials.

FIRST COURSE

Grilled Jumbo Asparagus

creamed morels, lardons, meyer lemon jam, sorrel

Endive & Little Gem Lettuces

orange confit, cashew cheese, curried chickpeas

Braised Spring Lamb

baby vegetables, preserved lemon labneh, fresno chili, mint

Yellowfin Tuna Crudo

charred avocado, Koji tamari, crunchy rice, sumac

Watermelon & Tomato

whipped goat cheese, olives, honey tuille

SECOND COURSE

Monkfish

lobster, celeriac, brioche, truffle

Campagnelle Pasta

mushroom bolognese, spring peas, ricotta salata

Crispy Skin Duck Breast

heirloom carrots, puffed barley, kumquat kosho

Filet Mignon

caramelized cippolinni onions, crispy potato presse, horseradish crème fraiche, tomato compote
7oz – $10 supplement

Broiled Fluke

red rice, snap peas, radish, sunflower, brown butter dashi

third course

Chocolate Mousse Crunch

macerated berries, chocolate ice cream

Kaffir Lime Tart

graham crust, Coconut-lemongrass sorbet

Tobasi Cheese

rhubarb jam, honeycomb, pepitas, grapes, mache

Rum Baba

banana custard cream, mango, passion fruit, peanut brittle crumble

Ice Cream & Sorbet

German chocolate ice cream, coconut sorbet, garden lemon balm ice cream

$115.00/PERSON
Saratoga sparkling water $7
 tax and gratuity not included

EXECUTIVE CHEF | Scott Grewe
SOUS CHEF | Connor Murtagh
ENTREMETE | Dustin Woodall
CHEF de PARTIE | Max Pettersen
GARDE MANGER | Kayla Azira
PASTRY | Liz Anderson


*consuming raw/undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness
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