sample menus

S O U P S

Lobster bisque with local morels, potatoes peas and lobster aioli

Carrot soup with lime butter and tarragon croutons

Green gazpacho

Caramelized butternut squash soup with sautéed apples and chestnut cream

S A L A D S

Roasted beets vinaigrette with horseradish, orange and thyme

Grilled marinated portabellas with mixed greens, goat cheese and spiced tomato dressing

Grilled romaine hearts with a classic Caesar dressing

Watercress and pistachios, lemon dressing and parmesan cheese

Roasted fennel and pears with ricotta salada

Mixed greens with cranberries and walnuts with a citrus toss

Red oak salad with roasted figs

A P P E T I Z E R S

Wellfleet oysters with Nantucket vodka and Meyer lemon infused bloody Mary sauce

Cod fish cakes with avocado and micro garden herbs

Blue fin tuna sashimi with scallions and ginger

Chilled scallop ceviche filled cucumber cups with cilantro and lime

House made pate of Smoked blue fish with caramelized shallots

Seared grass-fed beef tartine with mascarpone creamed spinach and truffle salt

Grilled figs stuffed with blue cheese and wrapped in pancetta

Duck liver pate with garden pickles

Duck leg confit salad with mizuna and toasted walnuts

Local baby spinach polenta cakes with caramelized butternut squash, crme fraiche

Green soufflé cakes of baby spinach, fingerling potatoes and toasted pine nuts

Heirloom baby beets and local goat cheese crostini with walnut pesto and lavender honey

Polenta fries with chipolte aioli

Dave’s Farm heirloom tomatoes with handmade buffalo mozzarella and purple basil

Herb marinated olives with confit of lemon peel and garlic

Warm roasted nuts with local honey and rosemary

Goat cheesecake with hazelnut brittle

Local artisan cheese and dried fruits with organic breads

Baby portobellos filled with white beans, sage and lemon zest

Marinated Quail with soft sage asiago polenta

Grilled Wellfleet oysters and littleneck clams-herb citrus butter

House made seafood sausage grilled

E N T R E E S

Roasted whole lobster with savory herbs, fingerling potatoes and grilled corn

Grass-fed filet of beef with a gorgonzola crust and port wine reduction glaze, Israeli couscous with toasted almonds, yellow raisins, basil, mint

Lamb chops with fresh rosemary, kalamata olive tapenade and roasted garlic, Risotto cakes with garden herbs and asiago

Pan seared king salmon with baby carrots and roasted Yukon golds and preserved lemon

Grilled Duck breast with pomegranate glaze, French lentils and root vegetables

Local striped Bass with tomato and eggplant fans, watercress and aioli

Roasted Chicken with caramelized cippolini onion and fig salad

Harvest squash ragout with cranberry walnut quinoa

Grilled dry aged New York grass-fed beef with chanterelles and roasted fennel Polenta fries with chipolte aioli

Pan roasted monk fish, baby bok choy, littleneck clams, mussels, saffron broth

D E S S E R T S

Fig and raspberry tart with anise ice cream

Chamomile panna cotta with candied, and pistachios

Three artisanal cheeses with green tomato jam, walnut raisin bread, candied walnuts

Cherry chocolate cake with cherry sauce and peppermint ice cream

Apricot tarte tatin with honey lavender ice cream

Sheep’s milk ricotta cheesecake with mixed berry compote

Cornmeal shortcake with wild blackberries

Dark chocotate cake with chocolate ganache, black plum compote, meringue and Tahitian vanilla buttercream

House made cookie plate