spring 2026
firsts
spring asparagus, watercress and sweet pea soup
topped with sweet pea,cardamom and butter-poached lobster, parmesan crisp
*chilled menemsha “spearpoint” oysters, two toppings / gf
pomegranate mignonette and yuzo-koji 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,
applewood bacon, sunflower seeds, frizzled sweet peppers & fluffy parmesan,
sautéed potato gnocchi
tossed with spring 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
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, sweet potato and leek oreiller
topped with a salad of baby watercress, crispy shallots
etuvée of 1 1/2-pound menemsha lobster
with lemon-pepper pappardelle, shiitake & farm vegetable sauté,
lobster, chardonnay, roasted garlic & parsley sauce
pan-seared maple brook farm duck breast / gf
with crisp rock shrimp ravioli, roasted bok choy and pinot noir, ponzu-koji sauce
*grilled & roasted australian lamb chops / gf
with fried cauliflower, brussel sprouts and sun-dried tomato melange, crispy garlic and smashed potato
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