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

SPROUTED WHEAT SOURDOUGH / 5
Shiitake Mushroom • Pub Cheese
• Date Butter

BASS CRUDO* / 16
Grapefruit • Pine Nut • Salsify

CRISPY SUNCHOKES / 12
Winter Citrus • Chicory • Stracciatella

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 TROUT RILLETTES / MP
Caviar* • Lemon • Chartreuse Yogurt

BLACK TRUFFLE MEATLOAF / 15
Veal • Caramelized Béchamel
• Mushroom Ketchup • Tarragon

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accoutrements

ESCARGOT + SWEETBREADS / 18
Wood Ear Mushrooms • Hazelnut
• Puff Pastry

SOUP + SALAD

CAULIFLOWER SOUP / 10
Kumquat • Anise
• Curried Cashew

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

WARM ROOT VEGETABLES / 12
Carrot • Chestnut • Parsnips
• Pomegranate • Mache

KALE + BRUSSELS SPROUTS / 11
Grapes • Radish • Bacon • Blue Cheese
• Poppy Seeds

PASTA

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

POTATO AGNOLOTTI / 19
Broccoli • Clothbound Cheddar
• Smoked Nuts

TAJARIN / 23
Carrot • Spinach • Rabbit
• Saffron Bone Broth

LAND + SEA

COD / 27
Celery Root Polenta • Meyer Lemon
• Cuttlefish • Olives

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

SALT MEADOW FARM LAMB* / 41
Roast • Confit • Garlic Sausage
• Flageolet Beans • Parsnip • Rosemary

SAUSAGE ON BRIOCHE / 18
Red Cabbage • Caraway • Dill

AMERICAN WAGYU SIRLOIN CAP* / 42
Carrot • Cabbage • Horseradish • Potato

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

SEA TROUT* / 32
Fingerling Potato • Smoked Mascarpone
• Kale • Almonds

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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