Seared Foie Gras with Rhubarb, Almonds & Phyllo 17.00

Polenta with Braised Exotic Mushrooms 13.00

Farm Field Salad with Orange & Sherry Vinaigrette 9.00
& Great Hill Blue Cheese 10.00

Grilled Shrimp with Mango & Jalapeno Sorbet 15.00

Today's Pasta Whim

Grilled Escarole Salad with Roquefort, Warm Bacon Dressing, Baby Vidalias & Walnuts 12.00

Spring Vegetable Stew with Fennel, Asparagus & Lemon 14.00

Maine Rock Shrimp Risotto with Asparagus & Fine Herbs 15.00

Wellfleet Littlenecks, Chorizo, Green Garlic, Grilled Foccacia & Olive Oil 13.00

Grilled Lamb Loin Chops, Escarole, Pine Nuts & Salsa Verde 38.00

Grilled Bacon Wrapped Beef Tenderloin, Montpellier Butter, Baby Spinach & New potatoes 39.00

Seared Duck Breast, Red Wine, Rhubarb, Confit & Wild Rice Pancakes 37.00

Pan Roasted Loin and Braised Leg of Rabbit, Pancetta, Gnocchi 34.00

Spring Vegetable Pavé with Asparagus, Artichokes, Vidalia Onion, Roasted Peppers, Parmesan & Thyme 28.00

Pan Roasted Bell & Evans Chicken Breast, Stewed Artichokes, New Potatoes & Lemon 29.00

Sautéed Black Cod, Wellfleet Littlenecks, White Beans & Morels 36.00

Grilled Striped Bass with Braised Artichokes, Preserved Lemon Saffron Pickle 36.00

Chocolate Molten Soufflé Cake for Two with Vanilla Bean Ice Cream & Raspberry Sauce 18.00
Baked to order, please order with entree Banyuls, M. Choupetier 8.00