Spring Dinner Menu 2013


Lobster Bisque


Fish House Chowder


*Chilled Brewster Oysters

Mignonette, Fresh Horseradish


 Artichoke and Asparagus Salad

 Watercress, Goat Cheese, Barigoule Vinaigrette


Jonah Crab Cake

Potato, Leek, and Spring Garlic Soup, Chervil


Crispy Calamari

 Fines Herbs, Preserved Lemon-Parsley Aioli


*Fruits of the Sea

Littlenecks, Oysters, Shrimp, Red Crab

$16 for Two   $32 for Four   $48 for Six

Tuna Ceviche

Yuzu Juice, Preserved Lemon, Cilantro, Blood Orange, Togarashi Spice, Tempura Crispies, White Soy


Baby Lettuces

Great Hills Blue Cheese, Toasted Hazelnuts, Golden Raisins, Sauterne Vinaigrette


Roasted Bone Marrow

Sea Urchin, Brioche, Preserved Lemon, Parsley


Artisanal Meat and Cheese Plate

Daily Preparation



Seared Cod

Soba Noodles, Fungi, Turnips, Mussels, Ginger-Yuzu Broth


Pan Roasted Atlantic Halibut

 Creamy Jasmine Rice, English Peas, Snow Peas, Coriander Broth


Grilled Tenderloin And Seared Scallops

Goat Cheese Potato Puree, Morels, Smoked Bacon, Spring Garlic, Bearnaise


Grilled Faroe Islands Salmon

Fried Potatoes, Roasted Piquillo Peppers, Celery Root, Pickled Coriander Seeds,

 Orange Cumin Glaze


Roasted Chicken

Poached Egg, Asparugus, Parmesean, Truffle Sauce, Fingerling Potato



Truffled Mornay Sauce, Aged Pecorino, Spring Vegetables


Grilled Atlantic Swordfish

 Stony Brook Grits, Tasso Ham, Roasted Fungi, Preserved Lemon and Black Garlic Butter


Baby Octopus and Prawn Escabeche

Fried Brioche, Garbanzo, Chorizo, Artichoke, Favas


*Consuming raw or undercooked foods increases the risk of food borne illness

Please inform your server of any food allergies

Children’s meals available upon request-18% gratuity added to parties of six or more