Appetizers

Chilled Maine Lobster
Roasted corn and avocado salsa, tomato dust,
citrus segments with a chili-vinaigrette   22

Sauteed Foie Gras
 Sautéed peach, pain perdu, vintage port wine reduction  19

 Duck Confit
 Organic mushrooms, baby frisse, warm bacon vinaigrette,
cherry port reduction, served with apple chutney  16

Pan Seared Maine Scallops
English pea foam, organic mushroom ragout, micro herbs  15

Starters

Butternut Squash Soup
Roasted pumpkin seed oil, crispy sage   9

Soup du Jour
Cup 6 / Bowl   8

Blue Crab and Avocado Salad
Organic greens tossed with a lemon soy vinaigrette, topped with layers of sliced avocado and blue crab, drizzled with avocado fondue   14 

Belgium Endive and Mixed Green Salad
Belgium endive and organic mixed greens tossed with a raspberry vinaigrette accompanied by Point Reyes blue cheese, candied walnuts and sliced asian pears   9

Entrèes

Seared Ahi Tuna
  Oven roasted tomatoes, French green beans, red beet puree, black olive tapenade  29

Sauteed John Dory
Pancetta Riesling sauce, Yukon Gold potatoes, roasted corn, pearl onion, spinach, black truffle  30

Organic Free Range Jidori Chicken Breast
Rosemary, Spanish goat cheese filling, potato purée, organic mushroom sauce   24

Crispy Long Island Duckling
Sautéed breast, leg confit, sautéed vegetables, sweet potato risotto, cherry port sauce   32