Petit GoÛter
Balsamic roasted shallots & garlic confit 6

Selection of imported French olives 6

Eggplant-goat cheese purée with toasted black walnuts 6

Tasting of all three petits goûters 10
First Courses
Oysters with traditional accompaniments 2.95 ea. /15. half dozen - Island Creek, Duxbury* 
 
Assiette of charcuterie; toasted brioche, whole grain mustard and chutney* 14

Roasted tomato soup; toasted tallegio crostini 11

Tempura fried Maryland soft shell crab 
French breakfast radish-fennel slaw and housemade pickle* 14
 
Flatbread pizza; zucchini, summer squash, confit chicken, mozzarella and pistôu  12
 
Fried Point Judith squid; Mint, chili pepper, scallions; trio of house made aïolis 12
 
Sautéed Maine crabcakes; celeriac remoulade and pickled vegetables 14

Mixed greens; seasonal berries, almonds, and pistachios; champagne-vanilla vinaigrette 10

Baked aged goat cheese salad; arugula, pine nuts, red onion and balsamic  12

Main Courses
Crispy free-range chicken; fiddleheads, grilled spring garlic, rhubarb and buttermilk biscuits* 26
 
Skillet Roasted Atlantic Halibut; caramelized melons, crispy potatoes and spinach; melon velouté*  27

Assiette of Marcho Farm’s lamb; haricot vert, apple popover, green garlic and toasted walnuts*  32

Grilled all natural pork chop; roasted fingerling potatoes, ramps, sweet corn and fava beans *  26

Barbequed Scottish salmon; spring vegetable succotash and lime-chili butter*  27
 
Sautéed gnocchi ; asparagus, foraged mushrooms and piave vecchio 25

Seared George’s Bank scallops 
glazed carrots, peas and truffled potato purée*  29
 
Grilled certified Angus New York strip steak; rosemary pommes frites, red wine-shallot reduction*  32
Side Dishes
Rosemary pommes frites 6.95

Sautéed spinach with Parmesan 6.95

Sautéed asparagus in shallot butter 6.95