• Wild American Malossol Caviarn/a
• hacklebackn/a
• paddlefishn/a
• Long Island Fluke Crudo Marinated$17.00
• Yellowfin Tuna L’Occidental$19.00
• Brussels Sprouts Roasted$17.00
• Heirloom Tomato Tart On A Parmesan Sablée$18.00

• Truffle Poached Chicken$38.00
• Fried Zucchini Blossoms$34.00
• Poached Lobster$39.00
• Roasted Wild King Salmon$38.00
• Roasted Wild Striped Bass$36.00

• Chilled Lemon Verbena Soup$14.00
• Port-Caramel Roasted Black Mission Figs$14.00
• White Chocolate Mousse Over Peanut Butter Shortbread$14.00
• Pumpkin Cheesecake$14.00
• Hazelnut-Milk Chocolate Mousse$14.00
• House-Made$4.00

Choice Of Three $15 / Five $25.

• Vermont Butter Co. "Coupole" Websterville, VTn/a
• Sweet Grass Dairy "Greenhill" Thomasville, GAn/a
• Spring Brook Farm "Tarentaise," Reading, VTn/a
• Cato Corner "Hooligan" Colchester, CTn/a
• Belle Weather Farms "San Andreas" Petaluma, CAn/a
• Jasper Hill "Bayley Hazen Blue" Greensboro, VTn/a

A Six-Course Chef’s Menu Is Available For $115.

• Roasted Sea Scallop In A Sweet Corn Soupn/a
• Salad Of Local Summer Beans With A Truffle Vinaigretten/a

• Roasted Wild Sockeye Salmon With Dill- Shallot Saucen/a
• Roasted Wild Striped Bass With Leek Fonduen/a

• House- Made Pork & Sauerkraut Sausages With Zucchini- Mint Puréen/a
• Roasted Squab Breast & Grilled Leg With Plum Gastriquen/a