Sample Menu
FIRST COURSE
Escargot & spinach ravioli with parsley purée* 18
Soft shell crab with heirloom tomatoes, toasted hazelnuts & parsley-pancetta vinaigrette 14
Crab cake with lemon-fennel salad & fennel purée 13
$Seared foie gras & cherry tart 23
Sautéed mussels with saffron, tomatoes & basil 16
Sweet corn soup garnished with dried corn & red pepper salad 11
Watermelon & feta salad with arugula, frisée & blood orange dressing 12
Antipasto - (house cured meats, seasonal vegetables & chef's
selection of cheese) 15
Asian pear & organic mixed green salad with spiced pecans &
Maytag blue cheese 12
Our daily house-made pâté 13
Lobster & fennel bisque, garnished with lobster & fennel foam 11
ENTRÉES
Seared George's Bank scallops with fondant potato, clams, baby corn & chorizo* 29
Grilled beef tenderloin with blue cheese potato gallette & roasted spring carrots* 38
Pan roasted duck breast with spiced confit pavé, sautéed morel mushrooms & shallot Madeira demi-glace* 30
Seared Loch Duart Scottish salmon, with baby carrots, baby cauliflower & creamy Brie potato purée 30
House made pasta with tomato, eggplant ragout & Fossil Farms goat cheese 25
Lobster tortellini with butter poached Maine lobster & asparagus 42
ENTRÉES FROM OUR FIREPLACE
Bone in beef short rib with carrot risotto cake, rapini & orange chili cumin glaze 31
T. Cook's Mediterranean paella* 28
(with ½ lobster tail & claw add 20)
Pecan wood roasted chicken with lemon caper Boulanger potatoes 26
Wood roasted halibut with baby squash, squash blossoms, roasted fingerling potatoes & lemon thyme beurre blanc 29
SIDES
English peas with mint & prosciutto 7
Baby carrots with toasted almonds & dill 8
Seared foie gras 18 Potato purée 6
½ Lobster tail & claw 20
Glazed asparagus & lemon gremolatta 9
