Three Courses Prix Fixe $70
Choice of Appetizer, Entrée and Dessert
With ½ Glass Pairing $15, With Full Glass Pairing $25
Appetizers
Hot Dates
Gorgonzola Dolce, Bittersweet Chocolate Balsamic, Smoked Bacon & Grilled Crostini
Gisselbrecht, Tradition, Gewurztraminer, Alsace, France 2010
Spiced Coconut Milk Soup
Maine Shrimp, Ginger & Mint
Domäne Wachau, Grüner Veltliner, Federspiel, Wachau, Austria 2010
Tasting of Island Creek Oysters
On the Half Shell with Mignonette & Crispy Tempura with Lemon Aioli
Ruffino, Prosecco, Italy NV
Slow Roasted Heart Beet Salad
Truffled Goat Cheese, Candied Pecans & Banyuls Vinaigrette
Blackbird, Arriviste, Rosé of Cabernet Sauvignon/Merlot, Napa Valley, CA 2010
Housemade Heritage Pork Sausage
Red Cabbage Compote, Whole Grain Mustard and Reblochon Potatoes
Pulenta, La Flor, Malbec, Mendoza, Argentina 2010
Ahi Tuna Tartare “Nicoise”
Fennel, Purple Peruvian Potatoes, Nicoise Olives & Basil
Les Vins de Vienne, Les Laurelles, Viognier Blend, Côtes du Rhône, France 2010
Black Truffles from Burgundy, France
($15 Supplement)
Creamy Carnarolli Risotto, King Trumpet Mushrooms, Parmesan Reggiano & Mascarpone
Tessellae, Vieilles Vignes, Carignan, Vin de Pays des Côtes Catalanes, France 2009
Entrées
Berkshire Pork Tenderloin
Honey Roasted Figs, Italian Polenta, Forme d’Ambert Blue Cheese & Spiced Port Jus
Telmo Rodriguez, Gaba do Xil, Mencía, Valdeorras, Spain 2009
Dayboat Monkfish
Golden Potato Rosti, Garlic Braised Spinach, Paddlefish Caviar & Beurre Blanc
Puiatti, Zuccole, Chardonnay, Venezia Giulia, Italy 2008
Cavendish Farms Quail
Foie Gras Stuffing, Haricot Vert, Sweet Potato Gratin & Maple Glaze
La Follette, Pinot Noir, North Coast, California 2010
Brandt Farm Beef Tenderloin Rossini
Baby Vegetables, Rainbow Chard, Pommes Dauphinois & Sauce Bordelaise
Rock & Vine, Three Ranches, Cabernet Sauvignon, North Coast, California 2009
Housemade Chestnut & Crème Fraiche Agnolotti
Roasted Brussels Sprout Leaves, Caramelized Butternut Squash & White Truffle Oil
San Polo, Rubio, Sangiovese, Montalcino, Tuscany, Italy 2009
Desserts
Strawberry Mousse
Chocolate Shell, Strawberry Floss
Bera, Brachetto, Piedmont, Italy 2010
Almond Honey Baklava
Maple Syrup, Caramel Almond Ice Cream
Warre’s, Otima, 10 Year Tawny Port, Portugal
Taza Guajillo Chile Fudge Brownie
Ancho Fig Jam, Salted Caramel & Black Pepper Ice Cream
M.Chapoutier, Banyuls, Rhône Valley, France 2009
Molten Chocolate Cake for Two
Raspberry Chambord Ganache, Raspberry Powder, Raspberry Ice Cream
Fonseca, Bin 27, Ruby Port, Portugal NV
Stawberry-Champagne Sorbet
Chocolate Tuille
Saracco, Moscato d’Asti, Piedmont, Italy 2010
Executive Chef ~ Mary Dumont
Wine Director ~ Allan Tidd
Pastry Chef ~ Brian Mercury
*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