Crab Charlotte
Jumbo lump blue crab tossed in lemon dill sauce, with fresh avocado and mango

Vegetable Barley Egg Roll
Filled with spinach, carrot, celery root, red pepper and shitake mushroom, over eggplant puree and tomato vinaigrette

Grilled Shrimp and Black Beans
Green onion & smoked tomato sauces, roasted sweet bell peppers

Veal Tabbouleh
Veal tenderloin roasted with fresh thyme, sliced and served with a bulgur wheat salad and lemon rosemary sauce

Soup and Salad

Boston Seafood Chowder
Haddock, scallops & shrimp in a rich cream broth with potatoes, celery & onion

Spring Pea Soup
Minted crème fraîche and toasted coriander

Arugula Salad
Simply dressed with lemon juice and olive oil, shaved asiago and cherry tomatoes

Asparagus Salad
Citrus vanilla vinaigrette, chili spiced jícama, toasted hazelnuts, cilantro & lime segments

Succotash
A salad of spring vegetables and greens in a lemony dressing featuring, spring peas, baby lima beans, zucchini, chick peas, celery leaves and radicchio

Char Grilled Beef Tenderloin
Five onion marmalade, French beans, oven cured tomatoes and roasted garlic smashed potatoes

Pan Seared Sea Scallops
Spring peas, prosciutto ham and fettuccini in chive butter sauce with sautéed spinach and diced tomatoes

Cornell Marinated Game Hen
Semi boneless and grilled with blue cheese slaw, spiced potato wedges and cucumber, watermelon & dill salad

Pan Seared Halibut
In an aromatic ginger broth with green chiles, cauliflower, carrots, and grilled red onions

Pistachio Crusted Barbequed Lamb Chops
Asparagus, celery root & parsnip mashed

Slow Roasted Pork & Pecans
Sweet potato frits and a tangle of tart greens