Seasonal Menus

Starters:



Local Cheese and Charcuterie selection - Seasonal accompaniments


Local cheese selections - Various cow, goat, and sheep milk cheeses. Sourced in New England ***


Local charcuterie selections - Preserved meats, sausages, and pate. Sourced in New England ***


Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette


Arugula Salad – shaved fennel, parmesan, preserved lemon, EVOO, cracked black pepper


Romaine Salad – toasted pecans, dried cranberries, fresh goat cheese, sherry vinaigrette 


Endive salad - chicory, blood orange supremes, pistachio, pickled red onions, lardons


Roasted delicata squash - Pomegranate seed, pepitas, toasted walnuts, and crumbled Stilton


Preserved Beet carpacchio - Roquefort cheese, pistachio gremolata, frisee, shaved grapefruit


Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold-pressed olive oil


Heirloom tomato soup - fresh basil, ricotta salata, parmesan crisp


French Onion Soup - gruyere, brioche, parmesan, chives   (seasonal)


Wild mushroom soup - Fresh dill, sour creme fraiche, crispy pickled shallot


Vichyssoise - Yukon gold potatoes, fried leeks, micro chives   (served cold)


Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro   (served cold)


Roasted Corn Chowder - Meyer lemon creme fraiche, clabrian chili oil,  marinated blue crab salad 


Butternut squash soup - Cardamom creme fraiche, pistachio oil, toasted pine nuts   (seasonal)


Lobster bisque - Fresh lobster and fennel salad, fennel fronds 






First Course:



Roasted heirloom carrots - Za’atar spice, red beet hummus, crisp chickpeas, microgreens


Charred broccolini - Herbed labneh, sumac, toasted sesame, Calabrian chili oil


Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili


Maitake mushroom ragu - 60-minute egg, soft polenta, sherry vinaigrette


Confit pork belly - White corn grits, pickled apple salad, maple sweet soy reduction


Pork Rillette – shaved radish, fresh herbs, amaretto peach jam


Bison Filet Tartare - Shallot, whole grain mustard, caper aioli, fresh herbs


Duck Liver Mousse – preserved raspberry, whole grain mustard, fresh herbs


Bluepoint Mussels - Local pear cider, fennel, saffron, creme fraiche


Maryland Style Crab Cake - Pickled asparagus salad, remoulade


Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons


Salmon Crudo - beet cured with fresh dill, fennel, and creme fraiche


Wellfleet Oysters - Champagne and pink peppercorn mignonette


Ricotta Gnocchi – shaved truffle, parmesan crème


Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar






Main Course:



Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar


Grilled cauliflower steak - Vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed


Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padano


Linguine Bolognese - Ground beef, pork, and veal; braised with fresh herbs and San Marzano tomatoes


Pan-seared salmon - Roasted corn salad, farro, arugula, pancetta, beet vinaigrette 


Roasted cod loin - Pistachio crusted, squash puree, roasted Brussels sprouts, caper butter


Statler chicken breast - Truffle potato puree, roasted asparagus, rosemary pan jus


Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree


Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette


24-Hour Braised Short Rib - Yukon potato purée, haricot vert, port demi-glace


Filet of Beef – cabernet butter, creamed spinach, fingerling potatoes


Roasted Sea Bass – lemon dill caper butter, crushed new potatoes, asparagus   (seasonal)


Surf and Turf - Cold water lobster tail, filet of beef, potato puree, haricot vert


Broiled Scallops – celeriac puree, maitre d butter, crispy pancetta, shaved Brussels sprouts


Colorado Spring Lamb - Soft polenta, caponata, roasted onion marmalade   (Seasonal)


Whole roasted lobster - Maitre d butter, Corn pudding, asparagus   (seasonal)



Stationery / Display Items:



Local charcuterie selection - Various cured and/or preserved meats, pâté, and rillettes ***


Local cheese selections - Various cow, goat, and sheep's milk cheeses. Sourced in New England ***


*** Served with seasonal accompaniments



Assorted dips and spreads - Seasonal selection, served with fresh bread, tortillas, and crackers


Vegetable crudites - Locally sourced seasonal vegetables served with buttermilk dill dressing






Seafood Raw Bar:



Oysters on the half shell - Shucked à la minute and served with traditional accompaniments


Shrimp cocktail - Served with fresh citrus and horseradish cocktail sauce


Tuna carpacchio - thiny sliced tuna with fresh herbs, citrus, and olive oil


Salmon tartare - served with creme fraiche, whole grain mustard, and horseradish


Split cold water lobster tail - Maine lobster, champagne-poached and served on the half shell


American Sturgeon caviar - Traditional Russian caviar service






Passed Hors D’oeuvres - Served Cold:



Caviar blini - Creme fraiche, pickled beet, micro chives, buckwheat blini


Tuna tartare - Bluefin tuna, avocado, furikake, spicy aioli, served on sesame rice cracker


Salmon tartare - Horseradish, creme fraiche, lemon, served on crostini


Scallop crudo - Mezcal, lime, and fresh chili


Crab salad - citrus-marinated lump crab, fresh herbs, served on crostini


Beef tartare - Shallot, mustard, capers, garlic aioli, served on a truffled potato crisp


Roasted Beets - Marinated in walnut vinaigrette and served with whipped feta


Yellow Tomato Gazpacho - Red onion, lime, cumin, Queso Fresco, cilantro, scallion


Purple Carrot Soup - Coconut milk, fresh chili, Thai basil






Passed Hors D’oeuvres - Served Warm:



Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce


Gougères - French choux pastry with potato and cheese


White Truffle & Yukon Potato Croquettes - herb aioli


Spanakopita - Phyllo pastry with spinach and feta cheese


Brie & Raspberry Phyllo - with fresh herbs and balsamic


Vegetable Spring Rolls - fresh vegetables and sweet chili dressing


Beef tataki - Seared rare, served with spicy aioli and confetti peppers


Lemongrass Pork Dumpling - spicy scallion soy dressing


Lamb Meatballs - Harissa tomato sauce


Seared scallop - Warm pork belly vinaigrette


Grilled shrimp - Scallion salsa verde


Scallop wrapped in Bacon - warm maple glaze


Maryland-style crab cake - spicy remoulade


Beef Wellington - bite-sized puff pastry with mushroom duxelles


Duck confit toastie - pickled onion jam, gruyère






Tailgate / Barbecue Favorites:



Pork belly burnt ends - Maple and soy glaze


Wagyu Beef Franks in a Blanket - served with whole grain mustard


Deviled Eggs - Seasonal rendition of an American classic


Crab and corn fritters - served with jalapeño crema


Lobster roll - Served warm with drawn butter or classically with mayonnaise and celery


Beef Slider - Bibb lettuce, tomato, cheddar, burger sauce


Meatball Slider - marinara, fresh mozzarella, basil pesto


Pulled Pork Slider - Carolina gold sauce, coleslaw


Hors d’oeuvre - Lobster Brioche


Hors d’oeuvre - Paddlefish caviar with buckwheat blini


Fruits de mer - Belon oyster with mignonette

 

Potage - Soup Lyonnaise


Oeufs - 60-minute egg, mixed mushrooms, white polenta


Farineaux - Cavatelli with lemon pesto


Poisson - Cod loin, pink peppercorn burre blanch


Rôti - Roulade of chicken, purée de pommes


Sorbet - Lemon granita


Reléve - Braised beef cheek with celeriac


Rôti - Statler chicken breast with squash purée


Légumes - Puy lentils with local vegetables


Salades - Chicory with lardon and grapefruit


Buffet Froid - pâté of foie gras with mustard and raspberry


Entremet de sûcre - Mousse of chocolate and espresso


Savoureaux - Toast of mushroom pâté


Fromage - Local cheese selection and accompaniments 


Dessert - Fresh fruit and nut selection


Café - Espresso



Available in 5, 7, 9, 13, and 19-course services


Thanksgiving 2026:



Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette



Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas


Roasted Brussels Sprouts - Sesame soy caramel, roasted pear, calabrian chili


Potatoes au Gratin (Dauphinoise)


Cornbread dressing - prepared with leeks, blue cheese, walnuts and apples


Cranberry Chutney - warm spices and port wine


Whole roasted heritage-bred Turkey

Sliced Breast

Confit of dark meat

Giblet gravy



Dessert options available upon request


Brunch Menu:



Local berry selection - Served with Chantilly cream


Fresh fruit platter - Seasonal selection, served with Greek yogurt


Avocado Toast - burata, pickled red onion, microgreens


Ricotta Toast - Macerated strawberry, fresh herbed ricotta, lemon zest


Banana bread - Served with maple cinnamon whipped butter


Baked brioche French toast - Seasonal flavor, served with local maple syrup


Silver dollar pancakes - Buttermilk blend, served with local maple syrup


Belgian waffles - Served with whipped cream and seasonal berry coulis


Parisian croissants - Served with cultured butter and local jam


Locally sourced bagels - Smoked Salmon, scallions, capers, and red onion. Served with assorted cream cheeses


Soft scrambled eggs - Served with fresh chives


Eggs to Order - Farm fresh eggs, served just the way you like it


Omelet Station - Made-to-order omelets with classic fillings


Roasted breakfast potatoes - Baked crispy and served with caramelized onions


Thick-cut maple bacon - Locally sourced and produced


Pork sausage links -  Locally sourced and produced






Lunch:



Brussels sprouts and kale salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette


Baby arugula salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette


Wedge Salad - heirloom tomatoes, pancetta, english cucumber, red onion, blue cheese dressing


Preserved beet salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette


Ricotta gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo


Linguini Bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes


Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padano


Pan seared salmon - Farro, heirloom carrots, frisee, beet vinaigrette


Statler chicken breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus


Confit leg of duck - Warm fingerling potato salad, sautéed spinach, torched orange vinaigrette


Filet of beef - Roquefort crusted, served with fingerling potatoes and creamed spinach


Whole roasted lobster - Maitre d butter, Corn pudding, asparagus


Confit leg of duck - Warm fingerling potato salad, sautéed spinach, torched orange vinaigrette






Hors D’eouvres:



Local charcuterie selection - Various cured and or preserved meats, pate, and rillettes ***


Local cheese selections - Various cow, goat, and sheep milk cheeses. Sourced in New England ***


*** Served with seasonal accompaniments


Avocado Toast - Goat cheese, red onion, micro greens, tajin 


Macerated strawberry Toast - Whipped ricotta, basil, saba, cracked black pepper


Burrata Toast - Hand stretched, heirloom tomatoes, fresh herbs, balsamic reduction


Musk Melon Toast - Stracciatella, proscuitto, condiment bianco, fresh mint


Wellfleet oysters - Champagne and pink peppercorn mignonette


Bison filet tartare - Shallot, whole grain mustard, caper aioli, crostini


Salmon tartare - pickled mustard seed, creme fraiche,  grated horseradish, micro chive


Pork rillette - pickled mustard seed, creme fraiche,  grated horseradish, fresh herbs


Duck liver pate - Local pear cider, fennel, saffron, creme fraiche


Maryland-style crab cake  - Pickled asparagus salad, remoulade