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, crme 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
