Dinner Menu

Autumn 2010

Firsts

Celery Root & Bartlett Pear Soup Topped with Crispy Bacon & Chive Butter

                                                                                           Cup 8 /Bowl 15

Sautéed, Spice Crusted Duck Foie Gras

on Silky Parsnip Puree with Grilled Oyster Mushrooms, Blackberry-Leek & Muscat Sauce /24

Chilled Katama Bay “Signature” Oysters

with Pomegranate and Blood Orange Mignonettes

                                                              Six /17 / Dozen /32

Braised Boneless Short Ribs; Tony Meyer’s Style,

On Soft Polenta, Roasted Tomato & Onion Marmalade /19

Sautéed, Edgartown Bay Scallops

on Roasted Morning Glory Farm Butternut Squash with Corn-Cognac Cream

                    & Sprinkled with Toasted Chestnuts              /18

Seconds

Warm Baby Spinach Salad

T

oasted Sunflower Seeds, Egg & Apple-Wood Smoked Bacon Vinaigrette /14

Panko Fried Egg & Crispy Chorizo

on Frissé & Baby Mixed Greens with Shaved Parmesan, Truffled-Sherry Vinaigrette /16

Chef’s Whim Salad Preparation / $ Daily

Assiette of Assorted Domestic & Imported Hand Crafted Cheeses

with Dried Fig, Quince Paste, Champagne Grapes & Crispy Crackers /16

Thirds

Lobster & Rock Shrimp Mac & Cheese with Arugula Salad with Shaved Parmesan /19

Etuvée of Native Lobster

with Lemon Papardelle & Vegetable Sauté, Lobster, Champagne & Parsley Sauce /46

Flash-Seared Scottish Salmon

on Horseradish Whipped Potatoes, Roasted Tomato-Chardonnay Coulis /25

Roasted Long Island Duck or Wisconson Pheasant, Breast & Thigh

with Wild & Long Grain Brown Rice, Corn & Scallion  Mélange, Toasted Maple-Cognac Sauce /39

Roasted, Harissa-Spiced Game Hen

on Quinoa, Corn, Almond & Sweet Pea Mélange, Tangerine-Cilantro Sauce /26

Grilled Herb-Rubbed New Zealand Lamb Rack Chops

with Seared Mushroom & Chèvre Truffled Gnocchi, Zinfandel-Rosemary Jus /38

Grilled, Spiced 13oz Prime Rib Eye Steak

Roasted Fingerlings & Mixed Veg. Sauté, Cabernet, Port & Thyme Sauce /37

l'etoile Surf & Turf: ½ Lobster Etuvée & Grilled Rib Eye Steak

with Lemon Papardelle, Shiitake & Vegetable Sauté, Lobster and Cabernet Sauces /39

Grilled, “Center-Cut” Filet Mignon

Sautéed Golden Chanterelles, Horseradish Whipped Potatoes, Cabernet-Port & Thyme Sauce /47

Chef's Tasting Menu Available Nightly