Smith's
Restaurant Menu
appetizers
organic bibb lettuce with Grapes and Buttermilk Herb Dressing 7
arugula with Gala Apples, Parmigiano Reggiano and Hazelnut Balsamic Vinaigrette 10
steamed egg with Creamy Anson Mills Polenta and Gorgonzola 8
portuguese sardines with Parmigiano Reggiano, Tomato Confit and Olive Oil 9
charred cape cod baby squid with Lemon Confit, Olives and Pancetta 9
artichoke pasta with Black Truffle, Parmigiano Reggiano and Crispy Prosciutto 11
hudson valley foie gras with Black Mission Fig Jam and Black Pepper 16
seasonal starters
sautéed brussels sprouts with Toasted Almonds 7
roasted baby beets with Olive Oil, Balsamic, Creamy Horseradish and Walnut Powder 6
roasted eggplant with Piquillo Peppers, Raisins and Sherry Vinegar 6
steamed fall beans with Lemon Olive Oil and Garlic 7
entrees
pan seared chatham cod with Black Pepper Tagliolini and Gremolata 22
grilled dorade with meyer Lemon-Shallot Vinaigrette 21
grilled lobster with Butternut Squash Purée and Black Trumpet Mushrooms 32
line caught wild striped bass with Flageolet Beans and Guanciale Stew 23
boneless pork chop with Celery Root and Apple Purée and Braised Pork Cheeks 24
grilled rib-eye steak with Spinach, Bone Marrow Gravy and Potato Dumplings 26
roast lamb saddle with Tomato Red Pepper Ragoût and Parmigiano Purée 26
accompaniments
homemade corzetti with Seasonal Mushrooms and Walnuts Purée 11
creamy anson mills polenta with Black Truffle Drizzle 6
glazed vegetables 8
cauliflower and taleggio cheese gratin 7
sautéed broccoli rabe 7
PLEASE NOTE: All menu items and prices are subject to change.