DINNER

Every dish we prepare we hope to evoke a precious memory or to create one for our guest. Our food is very personal to us and as our guests we hope you understand the purpose of each dish and of course desire to have it again. But yet feel confident in our strengths and techniques to always be willing to try something new as we are relentless about what is served in our dining room. Our love for cheese showcased in distinct preparations that we find best paired with the nuances of the Fromage. The final course of supper is served thoughtfully and meticulously. We strive for momentousness, for importance, and for solidity in our cooking. The food we serve is our whole purpose as chefs paying homage to grand chefs who preceded us and paved the way for us in our kitchen today. 

BEGIN

SHIITAKE SOURDOUGH / 5
Boursin Spread • Cultured Butter • Juniper • Bay Leaf

BASS CRUDO* / 16
Grapefruit • Pine Nut • Salsify

PRIME BEEF TARTAR* / 15
Beets • Apple • Mustard • Watercress

HALF DOZEN OYSTERS* / 20
Broiled East Coast vs. Raw West Coast
Heart of Palm • Maine Uni • Lime

CURED SALMON RILLETTES / 25
Caviar* • Lemon • Chartreuse Yogurt

BLACK TRUFFLE MEATLOAF / 16
Veal • Caramelized Béchamel • Mushroom Ketchup • Tarragon

SCALLOPS* / 20
Foie Gras Royale • Barley • Celery • Persimmon

WARM ROOT VEGETABLES / 13
Carrot • Chestnut • Turnips • Pomegranate • Mache

CAVIAR* / MP
See our additional list
• Traditional Accoutrements

SOUP + SALAD

BUTTERNUT SQUASH SOUP / 12
Mushrooms • Apple • Moscatel Vinaigrette

CLAM + PORK CHOWDER / 10
Littleneck Clams • Pork Belly • Chips

SHAVED SQUASH / 11
Radicchio • Cranberry • Sage Granola

KALE + BRUSSELS SPROUTS / 12
Grape • Radish • Bacon • Blue Cheese • Poppy Seeds

PASTA

SPAGHETTI / 26
Lobster • Celery • Uni • Benton’s Ham • Cured Egg

COCOA PAPPARDELLE / 22
Wild Boar Ragout • Rapini • Pumpkin • Walnut • Sage

POTATO AGNOLOTTI / 19
Broccoli • Clothbound Cheddar • Smoked Nuts

LAND + SEA

COD / 28
Celery Root Polenta • Meyer Lemon • Cuttlefish • Olives

SEA TROUT* / 34
Fingerling Potato • Smoked Mascarpone • Kale • Almonds

DUCK* / 32
Rye Spätzle • Kohlrabi • Mustard Greens • Pear

VENISON OSSO BUCO / 39
• Sweet Potato • Portobello Mushroom • Smoked Clam

WAGYU FLANK STEAK* / 42
Carrots • Chestnuts • Bacon • Collard Greens

BONE-IN PRIME BEEF RIBEYE* / MP
Tallow Bread Pudding • Vidalia Onion • Brussels Sprouts

SAUSAGE ON BRIOCHE / 18
Red Cabbage • Caraway • Dill

CHEESE

MAGGIE’S ROUND* / 10
Massachusetts • Semi-Firm
Pistachio • Quince • Urfa • Herb Flowers

BLUEBIRD* / 10
Martha’s Vineyard • Blue
Brown Bread • Seeds • Cranberry • Benton’s Ham

OMA* / 11
Vermont • Washed Rind
Apple • Walnut • Dried Cherry • Seed Cracker

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