The Wellington Room - Portsmouth, NH

organic greens, danish blue cheese, dried cranberries, walnuts, local pears, champagne vinaigrette

dressed in sherry vinaigrette

crimini mushrooms and shallots, with boursin mousse, port wine reduction

coconut milk infused with lemongrass, ginger, cashew butter

thyme, sherry, light cream, bacon, truffle oil

shallots, garlic, and slow roasted tomatoes in maines shipyard export

made with fresh jonah crab, served with roasted garlic lime aioli

apple wood bacon, english peas, parmigiano-reggiano

scallops, mussels, shrimp and cod in a saffron fennel tomato broth

sweet potato, bell pepper hash, over lime spinach, finished with barbecue demi-glace

wilted arugula and potatoes anna

haricot vert and bacon pistachio gremolata

zucchini, summer squash, and roasted tomatoes, braised in harissa with feta cheese

crimini mushrooms, spinach, and parmigiano-reggiano

with asparagus and yukon potato puree, finished with madeira mushroom demi-glace