summer 2025
SAMPLE DINNER MENU
starters
Roasted green and white Asparagus
Speck, Croutons Poached Egg
Crab TBA
Apple, Fennel, Dill Mayonnaise
Wild Burgundy Escargot
Gruyere gnocchi, Herb Butter, Pickled Fiddleheads Ferns
Braised Baby Turnips
Candied Lemon, Black Pepper, Spring Leaf Salad
Boudin Noir Strudel
Lambs Lettuce, Sherry Vinaigrette, Horseradish, Sour Cream
mains
Wagyu Beef Wellington and Menemsha Lobster For 2
White Truffle Mashed Potatoes, Glazed Baby Carrots, Broccoli Raab, Bibb Lettuce
(Surcharge TBA)
Msickquatash Sobaheg
Beans, Corn, Spring vegetables, Amaranth Crackers, Black Truffle, Blackberries, Pepper Drops
Locally caught Fluke
Vinaigrette Herbs, Stinging Bettles, Red Potato Straw
Spring Ramp Risotto
Parmesan, Pickled Wild Garlic, Garlic Flowers
Duo of Long Island Duck
Roasted Celeriac, Celery, Cherry, Thyme Granola
Atlantic Sea Scallops
Cauliflower, Lemon, Brown Butter, Pumpernickel Bread
desert
Crêpes Sucrées
Strawberry, Cream, Earl Grey, Basil
Cardinal Slice
Coffee Cream, Cherry Jam, Powdered Sugar
After Eight
Louis XV, Mint Sorbet, Chocolate Tuile
Pineapple Dessert
Malibu Foam, Lemon Jelly, Vanilla Ice Cream
Cheese Variations
Blue, Soft, Hard, Crackers, Fruits & Nuts
Sorbets, Sherberts and Ice Creams
Daily Selection
$137.00/PERSON
Includes all but tax/tip/beer & wine
Saratoga sparkling water $7
Our talented kitchen crew:
Bryan Johnson | Preston Trott | Clay Spangler | Jay Gattas | Liz Anderson | Ben Weaver | Rich Miller
*Consuming raw/under cooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness