E N T R E E S

Roasted whole lobster with savory herbs, fingerling potatoes and grilled corn

Grass-fed filet of beef with a gorgonzola crust and port wine reduction glaze, Israeli couscous with toasted almonds, yellow raisins, basil, mint

Lamb chops with fresh rosemary, kalamata olive tapenade and roasted garlic, Risotto cakes with garden herbs and asiago

Pan seared king salmon with baby carrots and roasted Yukon golds and preserved lemon

Grilled Duck breast with pomegranate glaze, French lentils and root vegetables

Local striped Bass with tomato and eggplant fans, watercress and aioli

Roasted Chicken with caramelized cippolini onion and fig salad

Harvest squash ragout with cranberry walnut quinoa

Grilled dry aged New York grass-fed beef with chanterelles and roasted fennel Polenta fries with chipolte aioli

Pan roasted monk fish, baby bok choy, littleneck clams, mussels, saffron broth