Dinner
Raw Bar*
“Grand Banks”
Seafood Sampler 70 / “Half Banks”
35
Locally Harvested & Island Creek Oysters, Gulf Shrimp, Jonah
Crab Claws, Ceviche, Champagne Mignonette & Classic Cocktail
Island Creek
Oyster 14
Duxbury, MA
Oyster of the Day
16
Locally Harvested
Seafood Ceviche 11
Cilantro & Jalapeños
Classic Shrimp
Cocktail 15
Jonah Crab Claws 16
Appetizers
Spring Garlic
& Vidalia Soup 11
Smoked Cod Tartine
Harvest
Charcuterie 15
Handcrafted Selection of Charcuterie & Duck Liver Mousse, Violet
Mustard & Pickled Fennel
Roasted
Local Beet Salad 12
Watercress, Frisée, Comte Cheese, Haricot Verts, Hazelnut
Vinaigrette & Black Pepper Cracker
Little Gem
Lettuce Caesar 10
Parmesan Crisp, Balsamic & a Roasted Garlic Anchovy Dressing
Braised
Vermont Rabbit & Herb Gnocchi 13
English Peas, Baby
Carrots, Mint & Orange-Carrot Nage
Housemade
English Pea Ravioli 14
Morel Mushrooms, Fava Beans, Sugar Snap Peas, Wild Spring Onions
& Blossoms
Green & White
Asparagus Salad 13
Prosciutto,
Ricotta, Lemon Sabayon, Thai Basil & Epic Roots Mache
Housemade Smoked
Ahi Tuna Bacon 14
Fines Herbes, Tempura and Poached Quail Eggs & Toasted Brioche
Entrees
Atlantic Dayboat
Halibut* 30
Asparagus, Fennel, Cipollini Onions, Saffron Potato Gnocchi &
Lemon Verbena
Pennsylvania Duck
Breast* 31
Rooibos Tea, Himalayan Red Rice, Endive, Orange & Dried Fruit
Mostarda
Duo of Painted
Hills Farm Beef* 36
Braised Daube & Grilled Flatiron, Asparagus, Morels, La Ratte
Fingerling Potatoes & Béarnaise
Dayboat Scallops* 29
Peruvian Potatoes, English Peas, Braised Lettuce, Woodear Mushrooms
& Early Summer Truffles
Braised Milk Fed
Veal 32
Braised Breast & Croquette, Spring Ramps, Baby Carrots, Spinach
& Yukon Gold Potato Salad
Confit Roulade of
Giannone Farms Chicken 29
JC Farms Parsnips, Rainbow Chard, Kumquats, Lavender & Smoked
Ham Hock Jus
Black Forbidden
Rice Tartlette 26
Baby Carrots & Turnips, Bok Choy, Harissa, White Soy & Yucca
Fries
Maryland Soft
Shell Crab* 32
Sugar Snap Peas, Sea Beans, Candied Ginger, Native Rhubarb &
Toasted Israeli Cous Cous
Sides 7
Hand-Cut French Fries with Malt Vinegar Aioli
Bok Choy with Harissa
Spring Asparagus with Mint
Parsnip Purée with Lavender
Executive Chef ~ Mary
Dumont
Sous Chefs ~ Scott Ryan & Al Stubbmann
*The Commonwealth of Massachusetts suggests that the consumption of raw or
undercooked meat, fish, shellfish, eggs and poultry may be harmful to your
health and increase the risk of food borne illness.
