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

Duck Terrine with Pistachios and Dried Cherries
Coarsely ground duck loaf, wrapped in ham with Marsala & cognac and served with house made pickles and grain mustard

Soup and Salad

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

Chilled Cucumber Soup

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

Chilled Grilled Summer Squash
Dressed in olive oil with salt cured lemons and chili flakes with summer greens and crispy beet chips

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

Fennel & Coriander Crusted Sea Scallops
Garden vegetable couscous with salt preserved lemon, tomatoes, kalamata olives, mint, basil & anisette

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

Pan Seared Wild Striped Bass
Local potato and vegetable hash with summer squash, carrots, onions, lemon and parsley oil

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

Pork Chop and Grilled Peaches
Grilled bone-in center cut pork loin, with local peaches and green beans, oven roasted fingerling potatoes and a robust broth with peppers and peach brandy