appetizers

Organic Bibb Lettuce with grapes and buttermilk-herb dressing				7
Arugula with gala apples, parmeggiano-reggiano and hazelnut balsamic vinaigrette				10
Steamed Egg with creamy anson mills polenta and gorgonzola				8
Portuguese Sardines with parmeggiano-reggiano, tomato confit and olive oil				9
Charred Cape Cod Baby squid, Lemon confit, Olives and Pancetta				9
Artichoke Pasta				11
Hudson Valley Foie Gras with black mission fig jam and black pepper				16

seasonal starters

Sauteed Brussels Sprouts with french herbs				7
Roasted Baby Beets with olive oil, balsamic and creamy horseradish				6
Roasted Eggplant with piquillo peppers, toasted almonds and sherry vinegar				6
Steamed Fall Beans with lemon olive oil and garlic				7

entrees

Olive Oil Poached Chatham Cod with black pepper tagliolini and lemon gremolata				22
Grilled Dorade with lemon-shallot vinaigrette				21
Grilled Lobster with roasted butternut squash purée, brussels sprouts and lobster consommé				28
Line-caught Wild Striped Bass with flageolet beans, guanciale stew and leek fondue				23
Boneless Pork Chop with celery root and apple purée, mustard greens and braised pork cheeks				24
Grilled Ribeye Steak with spinach, bone marrow gravy and potato pate choux				26
Roast Lamb Saddle with tomato red pepper ragout, parmeggiano-reggiano purée and pesto				26

accompaniments

Homemade Corzetti with seasonal mushrooms, arugula and shaved parmegiano reggiano				11
Creamy Anson Mills Polenta				6
Glazed Vegetables				8
Cauliflower and Taleggio Cheese Gratin				7
Sauteed Broccoli Rabe with roasted peanuts				7