four blue point oysters stuffed with spinach, andoulle sausage and a parmesian gratine

pressed blue cheese and whole parkland walnuts over fig jam and warm crouton

crispy shrimp skewers with red curry crust and a mango vinaigrette

sushi grade tuna with wakame seaweed salad and wasabi foam

fried calamari with banana peppers and sweet chili garlic sauce

deep sea scallops with braised leeks, mushroom duxelles, gruyere fondue and crumb crust

cultivated mussels steamed in sauvignon blanc and roasted garlic broth

baby arugula with endive and tomato compote with a poppy seed vinaigrette

hearts of romaine with garlic croutons and parmagiano reggiano cheese prepared tableside for two or more

bosc pears poached in spiced port wine with baby spinach, gorgonzola cheese, walnuts and sherry vinaigrette

salt roasted beets with preserved fennel, warm almond crusted goat cheese and a truffle vinaigrette

fresh new england lobster poached in butter and served over rich shrimp and scallop risotto

half chicken roasted and served with chive whipped potatoes, asparagus and pan jus

grilled block island swordfish with smashed peruvian purple potatoes and a tropical fruit salsa

filet of beef in puff pastry with a house made pate de foie gras, asparagus and perigord sauce

atlantic salmon seared and glazed with absinthe over a late harvest corn and lobster cake, emulsified butter and tomato chutney

eight hour braised berkshire lamb shank with polenta, chevre and courget crepinette. natural reduction

seared center cut beef tenderloin slice and served with asparagus, chive whipped potatoes and bernaise sauce

seared red snapper with shrimp, jumbo lump crab, mushrooms and tomatoes in lemon parmesan cream

grilled strip steak with potatoes dauphinoise and aglio olio spinach