Taste
Restaurant Menu
First Course Celery & Puntarella SoupFresh-Cut Arugula with Shaved Parmigiano & Banyuls-Shallot Vinaigrette
Castelfranco Radicchio with Avocado, Winter Citrus & Fromage Blanc
Veal Tongue with Roasted Beets & Salsa Verde
Venison Carpaccio with Root Vegetable Remoulade
Charcoal-Grilled Quail with Curried Farro & Pomegranate Salsa
Spinach Ricotta Gnocchi with Brown Butter & Sage
Spaghetti with Stone Crab & Chives
Riccette with Challan Duck Ragu
Nantucket Bay Scallops with Meyer Lemon
Charcoal-Grilled Rouget with Spicy Potato Salad
Sauteed Baby Octopus with Green Garlic, Artichokes & Picual Olive Oil
Blue Point Oysters on the Half Shell with Jalapeño Mignonette
Entree
Sauteed Whole Dover Sole with Capers & Cauliflower
Risotto with Fresh Gulf Shrimp & Butternut Squash
Stone Church Farm Chicken with Oyster Mushrooms
Spit-Roasted Normandy Duck with Garlicky Greens & Kalamata Olives
Braised Lamb Shank with ‘Minted’ Roasted Root Vegetables
Sauteed Sweetbreads with Mashed Yukon Potatoes, Roasted Peppers & Pancetta
Berkshire Pork Chop with Slow-Cooked Cabbage & Seckle Pears
Prime-Aged Ribeye with Hand-Cut Pomme Frites
PLEASE NOTE: All menu items and prices are subject to change.