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sample lunch

appetizers
Porcini Flan alaska live dungeness crab, black truffle dashi				20
Chatham Blue Fin Tuna marinated japanese turnip, spicy radish yuzu-miso dressing				19
North Carolina Pink Shrimp & Cape Cod Sea Scallops live dungeness crab, point judith calamari, ocean herbal broth				24
Organic Connecticut Farm Egg serrano ham, steamed polenta, artichoke, sunchoke coconut and garlic broth				19
Chilled Chatham Oyster with a soy meyer lemon cloud, salmon trout roe, kaffir lime yuzu glaze, micro watercress				21
New York State Foie Gras roasted with clementine, tangerine, mandarin orange, aged balsamic and celeriac puree				38
Salad of Boston Bibb red watercress, fresh hawaiian hearts of palm julienne of royal trumpet mushroom				22
entrées
Chatham codfish, Line Caught fricasse of potato, shiitakake mushrooms and toasted fava beans ginger aromatic sauce				38
Black Sea Bass flat leaf spinach with toasted buckwheat, almond sauce iranian saffron and pineapple sauce				39
Chatham Day Boat Lobster brown and white honshimeji mushrooms, passion fruit, english peas				39
All-natural Pennsylvania Chicken spring carrot ravioli, hen of the woods, pain d’épices dressing				38
Organic Colorado Rack of Lamb zucchini mint purée, langres aligote potato				45
Organic Long Island Duck Roasted With White Truffle Honey purée of organic dates and white turnip				42

luncheon tasting $55

Jumbo White French Asparagus and Roasted Green Asparagus with pencil asparagus basil dressing in a comté cloud
Salad of Boston Bibb red watercress, fresh hawaiian hearts of palm julienne of royal trumpet mushrooms
Carpaccio of Kampachi young big eye tuna and striped amber jack prepared in a mediterranean manner
Black Cod Marinated with pistachio miso, organic buckwheat, ginger aromatic sauce
Wild Alaskan Salmon with a rainbow of early baby beets, ray’s organic sorrel
Early Garlic and Almond Soup parsley root and parsley purée with shitake mushrooms
Porcini Flan alaska live dungeness crab black truffle dashi
All-natural Pennsylvania Chicken spring carrot ravioli, hen of the woods, pain d’épices dressing
Organic Long Island Duck Roasted with white truffle honey purée of organic dates and white turnip
Slow Braised Kobe Style Beef Cheeks with ricotta gnocchi, blue kale
Nantucket Line Caught Grey Sole pineapple, anise, sancho pepper, celery root purée, micro celery salad
California Organic Orange Flesh Melon Soup fresh ricotta sorbet
Hot Valrhona Chocolate soufflé 2011 white coffee cloud, chocolate sorbet
Hot Caramelized Anjou Pear valrhona chocolate, biscuit breton, hot toffee sauce, lemon verbena and tahitian vanilla ice creams
Selection of French italian, spanish, english and domestic cheeses

sample dinner

appetizers
Porcini Flan alaska live dungeness crab, black truffle dashi				25
New England Big Eye Tuna marinated japanese turnip, spicy radish, yuzu-miso dressing				24
North Carolina Pink Shrimp & Cape Cod Sea Scallops alaskan live dungeness crab, point judith calamari, ocean herbal broth				29
Organic Connecticut Farm Egg serrano ham, steamed polenta, artichoke, sunchoke coconut garlic broth				24
Chilled Chatham Oysters with a soy meyer lemon cloud salmon trout roe, kafir lime yuzu glaze				26
New York State Foie Gras roasted with clementine, tangerine, mandarin orange, aged balsamic and celeriac purée				43
Salad of Bston Bibb red watercress, mache, silk blue kale fresh hawaiian hearts of palm, julienne of royal trumpet mushrooms				25
entrées
Chatham codfish, Line Caught fricasse of potato, shiitake mushrooms, toasted fava beans ginger aromatic sauce				46
Black Sea Bass flat leaf spinach with toasted buckwheat, fresh almond, spanish saffron and pineapple sauce				47
Chatham Day Boat Lobster brown and white honshimeji mushrooms, passion fruit and mango				47
All-natural Pennsylvania Chicken spring carrot ravioli, hen of the woods, pain d’épice dressing				46
Organic Colorado Rack of Lamb soubise of cippolini, zucchini mint pureé, black truffle sauce				43
Organic Long Island Duck Roasted with white truffle honey vermont chanterelles, pencil asparagus, porcini puree				50

dinner tasting $175

$265 With Wine Pairing

Carpaccio of Kampachi young big eye tuna and striped amber jack prepared in a mediterranean manner
Fresh Malibu Sea Urchin Terrine with russian golden oscetra caviar
Chilled Chatham Oyster with a soy meyer lemon cloud, salmon trout roe, kafir lime yuzu glaze, micro watercress
Porcini Flan alaska live dungeness crab, black truffle dashi
Organic Scottish Salmon lightly cured and jasmine smoked grilled over japanese charcoal, baby bok choy
Chatham Day Boat Lobster brown and white honshimeji mushrooms, passion fruit and mango
Organic Connecticut Farm Egg comté foam steamed polenta, artichoke and sunchoke
Live Sea Scallops Prepared in a Tandoori Manner with spices imported from a friend’s spice shop in paris, curried cauliflower puree
Fresh Hamachi glazed honeydew melon, réglisse, ginger aromatic
Organic Colorado Rack of Lamb soubise of cippolini, zucchini mint pureé, black truffle sauce
Organic Long Island Duck Roasted with white truffle honey vermont chanterelles, pencil asparagus, porcini puree
Slow Braised Kobe Style Beef Cheeks with ricotta gnocchi, blue kale
California Organic Orange Flesh Melon Soup fresh ricotta sorbet
Hot Valrhona Chocolate soufflé 2011 white coffee cloud, chocolate sorbet
Hot Caramelized Anjou Pear valrhona chocolate, biscuit breton, hot toffee sauce lemon verbena and tahitian vanilla ice creams

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