late summer 2026
firsts
chilled gazpacho of heirloom tomatoes / gf
Topped with Spiced-Rock Shrimp, Radish & Basil Mélange and Vadouvan Aioli with a Parmesan Crisp
summer salad of two watermelons, cucumber and french feta
tossed with lime-honey-mint vinaigrette, topped with cornbread croutons, micro-mint & crispy shallots, aged balsamic drizzle
*chilled menemsha “spearpoint” oysters, two toppings / gf
pomegranate mignonette and limoncello-yuzo cream
*pan-seared, spice-crusted fresh la belle farm duck foie gras / gf
on parsnip-leek purée, glazed with red verjus gastrique, rhubarb compote
seconds
warm baby spinach salad / gf
tossed with warm apple cider-mustard vinaigrette, topped with grated cured egg yolk, chopped egg whites,
hudson valley smoked duck bacon, sunflower seeds, frizzled sweet peppers & fluffy parmesan,
sautéed potato gnocchi
tossed with summer vegetables, shiitakes, blistered grape tomatoes and zesty arugula pesto
sprinkled with shaved parmesan and shallot crunch
available as an entree, with broccolini
sesame & rice-panko-crustsed chesapeake bay soft shell crab / gf
on roasted sweet corn vadouvan espuma, sprinkled with celebration micros & lemon conserva
braised boneless short ribs, tony meyer’s style / gf
topped w/ roasted tomato & onion marmalade on maple-smoked cheddar polenta
available as an entree, with broccolini
chef’s selection of four farmstead cheeses
served with apple, flamed grapes, port-onion jam, mostarda, hot pepper bacon jam, aged balsamic & cracker assortment
available half portion and full portion
entrées
east coast halibut fillet
topped with a ginger, green garbanzo and watercress crust on a roasted carrot, japaneses sweet potato and leek oreiller
with a salad of baby watercress, pickled ginger and carrot
etuvée of 1 1/2-pound menemsha lobster
with lemon-pepper pappardelle, shiitake & farm vegetable sauté,
lobster, chardonnay, roasted garlic & parsley sauce
pan-seared la belle farm “orvia” duck breast / gf
with crisp rock shrimp ravioli, roasted bok choy and pinot noir, luxardo cherry and ponzu-koji sauce
*grilled & roasted australian lamb chops / gf
with fried cauliflower, brussel sprouts and sun-dried tomato mélange and a tajin-spiced smashed potato
sprinkled with crispy shallots, roasted tomato, shiraz & port jus
*l’étoile surf & turf
half a menemsha lobster etuvée with either: grilled 6 oz. flatiron, 13 oz. ribeye or 8 oz. filet mignon
with lemon pappardelle, shiitake & farm vegetable sauté, lobster and cabernet sauce
*grilled 13-oz. choice ribeye steak or 8-oz. filet mignon / gf
with duck fat pommes paillasson, fried shimeji mushrooms and grilled asparagus
cabernet, port, roasted garlic & thyme sauce
alpha-gal accomodations
oysters:
just pomegranate mignonette
spinach salad:
sprinkled with nutritional yeast instead of parmesan
soft shell crab:
on parsnip purée, no espuma
halibut:
substitute white wine in poaching jus
lobster:
cooked in white wine instead of lobster sauce,
olive oil tossed pasta, nutritional yeast instead of parmesan
*patrons with certain medical conditions may increase their risk of illness by eating foods raw or cooked less than medium-well