Fine Caviar of America
Accompanied by garlic crackers, sea salt butter,
chopped egg whites and yolks, red onions, capers & whipped crème fraiche
California Select Estate Osetra Caviar $60/half $112/oz.
California Estate Osetra Caviar $55/half $102/oz.
Kelley’s Katch Tennessee Paddlefish Caviar $22/half $36/oz.
La Petite Pearle “Transmontanus Rex” Caviar $80/half $150/oz.
Tsar Nicoulai Hackleback Sturgeon Caviar $28/half $48/oz.
Tsar Nicoulai Paddlefish Caviar $28/half $48/oz.
Nantucket Wild Gourmet Smoked Alaskan Salmon $12/oz.

Sorbet Flight
At any point during your dining experience the Chef would be happy to offer a selection of three sorbets paired to match your meal and cleans your palate $5

I
Waldorf Salad “Reanimated”- Granny Smith apple & celery “tartare”, candied walnuts, local greens & traditional Waldorf dressing $10

Pickled Golden Beet Soup- yogurt jelly, buttered brown bread croutons & vanilla-scented brown butter $11

Sea Scallop “Ceviche”- Meyer lemon caramel, herbs, crispy shallots, Cape Cod Organics greens & shallot sorbet $12

“Ice Cream Sundae”- Nantucket Wild Gourmet Smoked Salmon ice cream, Kelley’s Katch Paddlefish Caviar, whipped crème fraiche & homemade garlic crackers $15

II
Crispy Goat Cheese-Stuffed Squash Blossom – spring ratatouille, summer squash puree & vinaigrette $12

Bacon & Maple Bread Crusted Oysters- Oyster River oysters, Niman Ranch bacon, crispy maple bread, ginger-carrot puree, glazed carrots & carrot vinaigrette $12

Smokey-Clammy Chowder- graham cracker-crusted “bellies” $11

Jean-Louis Pallidan’s Foie Gras- rhubarb puree, rhubarb confit
& rhubarb sauce $17
“An ode to the greatest chef I have ever met and I was lucky enough to try this dish at his Las Vegas restaurant, Napa, before he died”! Toby T. Hill

III

Pan-Seared Sea Scallops- Vidalia onion-applewood bacon puree, local cepes, spring ramps & mustard vinaigrette $28

Sugar-brined Niman Ranch Pork Loin- cherry-glazed pearl onions, Kriek lambic jus, brie & cherry pie $25

Pan-roasted Black Bass- morel mushroom, pea & Vidalia onion ragout, spring pea puree & malt vinaigrette $28

Crispy Skin Chatham Cod- caramelized cauliflower puree, saffron-pickled cauliflower, haricot verts & thyme brown butter $27

Pan-Roasted Beef Tenderloin- Ben’s mushrooms, Hadley asparagus, Blythedale Grana, herbed brick fries & asparagus puree $35

“Steak & Eggs”- grilled Wolfe’s Neck Farm sirloin steak w/ “funky”
cheese scrambled eggs, fingerling homefries & “catsup” sauce $32

Bobo Farms Poussin “Two-Ways”- bbq poussin, corn puree, cornnuts, caramelized corn & shallots / “MOONBRINE”d poussin, glazed pearl onions, sweet & sour cucumber & “MOONBRINE” pickle sauce $26

IV

“Mojito” Soda Float- homemade rum soda, mint ice cream & mint jellies $9

“A Hand-Packed Pint”- Hawaiian Vintage Ka’anapali Moka ice cream, Hawaiian Vintage Chocolate chunks & candied macadamia nuts $9

Raspberry Tart- cream cheese & Lindeman’s Raspberry Lambic foam $10

American Cheese Collection
$8/one cheese & $4 for every additional
Accompanied by a selection of house-made sourdough crackers, nuts, Chatham Jam’s & Jellies spreads & fresh fruits
Jasper Hill Farms "Bayley Hazen Blue", Jasper Hill Farms “Constant Bliss’',
Cato Corner Farm “Hooligan”, Vella “Dry Jack”
Hillman Farms “Harvest Wheel”, Womanchengo
Ascutney “Mountain Tomme”, Tricia Smith’s “Carlisle Chabichou”