spring 2025
firsts
spring asparagus, watercress & sweet pea soup
topped with black truffle butter-poached lobster, parmesan crisp
*chilled menemsha “spearpoint” oysters, two styles
pomegranate mignonette and charred tomatillo salsa
*pan-seared, spice-crusted fresh hudson valley duck foie gras / gf
on salsify 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 red pepper & fluffy parmesan,
sautéed potato gnocchi
tossed with spring vegetables, shiitakes, truffle salt & blistered grape tomatoes
on parmesan crema, topped with toasted pine nuts
braised boneless short ribs, tony meyer’s style / gf
topped w/ roasted tomato & onion marmalade on maple-smoked cheddar polenta
sesame panko-crusted chesapeake bay soft-shell crab
on roasted sweet corn espuma, drizzled with lemon-basil gremolata
chef’s selection of four farmstead cheeses
served with pple, flamed grapes, port-onion jam, mostarda, truffle honey, aged balsamic & cracker assortment
entrées
east coast halibut fillet
with pistachio, radish & watercress crust, celery root-vadouvan emulsion
with a salad of baby watercresses, radish & julienned red beet
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 duck breast / gf
with wild rice, dried cherry & roasted root vegetable mélange, roasted bok choy,
blood orange-green peppercorn sauce
*grilled & roasted australian lamb chops / gf
with bulky japanese sweet potato chips and crispy cauliflower tossed with brussels sprouts,
roasted tomato, shiraz & black garlic 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 paillasson de terre, fried shimeji mushrooms and grilled asparagus
cabernet, port, roasted garlic & thyme sauce
*patrons with certain medical conditions may increase their risk of illness by eating foods raw or cooked less than medium-well