SUMMER Menu 2024

FIRST COURSE

Burrata ¨Panzanella¨

Quinoa, Arugula

Octopus

Black Trumpet Mushrooms, Garden Herbs, Squid Ink, NE Cheddar

Squash Blossoms

Tempura, Cottage cheese, red pepper, Parmesan Foam

Caesars Salad

Salad Hearts, Peruvian purple, Quail eggs, anchovies

Asparagus and Pear

touch of red sorrel

SECOND COURSE

Surf and Turf

Whole lobster (Thermodor style) & 24 oz T-bone, seasonal veg and 2 sauces

Scallops 1

Cauliflpwer puree

Risotto

Garden Pea, Goat cheese, peashoots

Trio of Porcelet

Summer vegetables, carrot Puree, plums (mid June to end August)

Fluke

Nettles, Brown Butter, Tomato Caper Sauce, potato straw

third course

Strawberry Pavlova

Earl gray gel, Consomme

Pineapple Tartare

Malibu foam, Lemon Jelly

Apple pie or strudel

TBA

Trio of Chocolate mousse

Raspberry, Mango, Shortbread

$130.00/PERSON
Saratoga sparkling water $7
 tax and gratuity not included

Our talented kitchen crew
Bryan Johnson | Preston Trott | Clay Spangler | Jay Gattas | Liz Anderson | Ben Weaver | Rich Miller

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