Chef’s Seasonal Tasting Menu

Chef’s Spring Tasting Menu

“Seasons flow in a cycle. Life too, passes through difficult winters. But after any winter, spring will follow.” - Toshikazu Kawaguchi

Spring in New England is a hopeful time of year after months of enduring the cold, snow and bleakness of winter. With the first tiny glimpse of crocuses starting to push up through the dead leaves, I feel a jolt of joy knowing that short, frigid days will soon break way to warmth and sunshine. As a chef, it is especially amazing knowing that there will be colorful, fresh vegetables to play with after months of searching for inspiration amongst the root vegetables and cellar fruit. This new spring menu showcases some of my favorite ingredients of the season with the intention of bringing you the same joy and hopefulness that comes every year with the first sight of bright, new green leaves in a world of gray.

Wishing you a warm and beautiful spring!

NICHOLAS DEUTMEYER Executive Chef

White Asparagus Grenobloise

brown butter, capers, pan-fried spätzle, parsley

Pieropan Calvarino, Soave Classico, Veneto 2024

Spinach & Ricotta Raviolo

rendered guanciale, spinach, pecorino romano, black pepper

Chateau Fuissé Tête de Cuvée, Pouilly Fuissé 2023

Tempura Soft-Shell Crab

snap pea & spring onion slaw, charred lemon, malt vinegar aioli

Lingua Franca Avni, Pinot Noir, Willamette Valley 2023

Grilled Baby Lamb Chops

minted pea & cheese samosa, garlic potato purée, baby carrots, cardamom jus*

Alberto Ballarin Barolo, Piedmont 2021

Apricot Paris Brest

almond, apricot mousseline

Kracher Beerenauslese Cuvee, Burgenland, Austria 2021

Tasting Menu 125 | Wine Pairing 75

We kindly request that the entire table participate in the same menu format. Wine pairings are optional.

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.  Before placing your order, please inform your server if a person in your party has a food allergy.

Chef’s Lunch Pre fixe

Join us during the week for our new Chef’s Lunch Prix Fixe. From a bright frisée citrus salad to beef bourguignon inspired by beloved regular Julia Child, it’s a midday experience worth lingering over, and best enjoyed al fresco on our new Terrace. Walk-in's welcome, reservations encouraged.

FIRST

your choice of

Soup du Jour

daily special

Deviled Egg Trio*

herb & jalapeño, kaluga caviar, crispy pork belly

Frisée Citrus Salad

avocado, red onion, toasted pistachio, champagne vinaigrette

second

your choice of

Mushroom & Sweet Pea Risotto

hen of the woods mushrooms, english peas, parmesan, crispy garlic

Twin Crab Cakes

asparagus, brown butter, capers, lemon

Beef Bourguignon

creamy mashed potatoes, braised carrots, peas, pearl onions

third

your choice of

Rhubarb Panna Cotta

poached rhubarb, greek yogurt, strawberries

Chocolate Chip Cookies

fresh baked cookies

45 per person

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.  Before placing your order, please inform your server if a person in your party has a food allergy.