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| first course | ||||
|---|---|---|---|---|
| Fluke Crudo pink grapefruit, radish, shiso blooms | 14 | |||
| Hamachi Tartare soy mirin, sesame, ginger | 18 | |||
| Nantucket Bay Scallops chanterelles, burgundy snails, fennel | 18 | |||
| Octopus Terrine arugula, pickled cucumbers, green apple | 14 | |||
| Chilled Foie Gras white chocolate, cranberry, basil | 24 | |||
| pasta selection | ||||
| Papardelle fresh black truffle, hazelnut brown butter | 48 | |||
| Orrechiette sweet sausage, fennel pollen, ricotta salata | 21 | |||
| Tortellini red kuri squash, fontina emulsion, sage | 18 | |||
| Spaghetti Alla Chittara veal meatballs, pomodoro sauce, fresh basil | 16 | |||
| main course - from the ocean | ||||
| Chatham Cod Fillet chorizo crust, piquillo blood orange compote | 26 | |||
| Atlantic Halibut leek soubise, bouillabaisse sauce | 28 | |||
| Loup de Mer preserved lemon, watercress | 30 | |||
| main course - from the land | ||||
| Dry Aged Ny Strip Loin celery root puree, herb butter | 36 | |||
| Long Island Duck Breast acacia honey, duck rillette | 33 | |||
| Braised Lamb Shank preserved orange, gremolata | 28 | |||
| accompaniment selection $8 each | ||||
| Warm Spinach Vinaigrette | ||||
| Poached Asparagus | ||||
| Baby Beets and Horseradish | ||||
| Roasted Brussels Sprouts | ||||
| Brown Butter Sunchokes | ||||
| Fingerling Potato Puree | ||||
| dessert | ||||
| Espresso Macaroon sour cherry, walnut coffee cream tiramisu ice cream | ||||
| Valrhona Chocolate Tasting steamed chocolate cake, kalamansi lime coulis milk chocolate mousse | ||||
| Caramel Semifreddo dulce de leche, black currant white espresso ice cream | ||||
| Honeycrisp Apple Strudel crisp phyllo, muscovado toffee, caramel ice cream vermont maple gelee | ||||
| Each | 9 | |||
| Ice Cream and Sorbet | 7 | |||
| Chef's Selection of 3 Cheeses | ||||
| Chef's Selection of 5 Cheeses | supp 7 | |||
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