Dinner
Raw Bar
“Grand Banks” Seafood
Sampler 60 / “Half
Banks” 30
Locally
Harvested & Island Creek Oysters, Gulf Shrimp, Jonah Crab Claws,
Ceviche,
Champagne Mignonette & Classic Cocktail
Island Creek Oyster 16
Duxbury,
MA
Oyster of the Day 16
Locally Harvested
Seafood Ceviche 11
Cilantro
& Jalapeños
Classic Shrimp Cocktail 15
Jonah Crab Claws 16
Appetizers
Spring English Pea Soup
10
Lobster Knuckle, Minted Baby Carrots & Lemon
Crème Fraîche
Little
Gem “Caesar” Salad 10
Parmesan & Black Pepper Biscotti, Balsamic,
Garlic & Anchovy Dressing
Slow Roasted Beet
Salad 12
Housemade Ricotta Terrine, Candied Pecans, Epic
Roots Mache & Banyuls Vinaigrette
Harvest
Charcuterie 15
Handcrafted Selection of Charcuterie & Duck
Liver Mousse, Violet Mustard & Pickled Fennel
Hudson Valley Farm Foie
Gras 18
Pickled Spring Plums, Vanilla Salt, Tellicherry
Peppercorns & Poppy Seed Brioche
Seared Ahi Tuna 16
Morel
Mushrooms, Baby Carrots, Forbidden Black Rice and Vanilla~Carrot Beurre Blanc
Braised Vermont Rabbit & Herbed Gnocchi
14
Morel Mushrooms, Asparagus, Green Garlic &
Allium Blossoms
Eva’s Pea Green & Spring Vegetable
Salad 11
Baby Carrots, Sugar Snap Peas, Haricot Verts,
Carrot & Fennel Pollen Vinaigrette
Entrees
Smoked Duck Confit, Potato & Fennel Hash,
Greengage Plums & Eva’s Pea Greens
Atlantic Halibut 29
Lemon Gnocchi, Braised Radish, English Peas, Mint
& Chamomile Beurre Blanc
Seared Arctic Char 28
Salsify, Braised Edamame, Forbidden Black Rice, La
Quercia Prosciutto & Curry Braised Lettuce
Giannone Farms Roulade of Chicken
28
JC Farms Parsnips, Rainbow Chard, Lavender, Candied
Kumquats & Roasted Onion Jus
English Pea Agnolotti
26
Black Trumpet Mushrooms, Sugar Snap Peas, Chantenay
Carrots & Preserved Lemon
All Natural Braised Pork
Cheeks 32
Ragout of Morel Mushrooms, Ramps, Asparagus &
Maine Lobster with Violet Mustard Jus
Coffee Roasted Leg of Spring
Lamb* 34
Eggplant,
Cucumber, Red Pepper, Lemon Mousseline & Greek Yogurt with Sumac
Grilled 12oz Brandt Hills Ribeye
Steak* 40
White & Green Asparagus, Truffled Yukon Potato
Puree, Mache Salad & Shaved Summer Truffles
For The Table
7
Hand-Cut
Idaho Potato French Fries with Malt Vinegar Aioli
Truffled Hand-Cut French Fries with Parmesan Cheese
Grilled Asparagus with Mint
Ragout of Spring Vegetables
If you have specific dietary needs or
allergies please inquire about creating a customized menu.
Executive Chef ~ Mary Dumont
Sous Chefs ~ Matt Ginn & Eric Gregory
*The Commonwealth of Massachusetts suggests that the consumption of raw or
undercooked meat, fish, shellfish, eggs and poultry may be harmful to your
health and increase the risk of food borne illness.
