Dinner Menu
SNACKS View Snacks Menu
ARTISAN CHEESES
LAKE'S EDGE
Blue Ledge Farm (Salisbury, Vermont)
goat's milk - with grappa-soaked sultanas
LANDAFF
(New Hampshire)
raw cow's milk - with pear and pine nut jam
DIVINE PROVIDENCE
Naragansett Cremery (Providence, Rhode Island)
raw cows's milk - with quince paste
LAMB CHOPPER
(Holland)
sheep's milk - with honeycomb
CRATER LAKE BLUE
(Oregon)
cow's milk - with fig jam
GORE-DAWN-ZOLA BLUE
Boucher Family Farm (Highgate, Vermont)
cow's milk - with honeyed walnuts
RAW BAR
ISLAND CREEK OYSTERS (Duxbury, MA)
LITTLENECK CLAMS (Cape Cod)
YELLOWTAIL SASHIMI
with fennel pollen, baby fennel and lobster butter powder
TUNA TARTARE
with meyer lemon and fresh hearts of palm
CLINK. SEAFOOD PLATTER
4 each oysters, littleneck clams, blue prawns and tuna tartare
CHARCUTERIE
LA QUERCIA PROSCIUTTO AMERICANO AND COPPA
SPANISH LOMO AND CHORIZO
FRA' MANI ARTISAN SALAMI
FOIE GRAS TORCHON
with arrope and brioche
SAMPLER OF AMERICAN CHARCUTERIE
lomo, chorizo, salami, prosciutto, coppa, country pate, and grape mostarda
STARTERS
CHILLED HEIRLOOM MELON SOUP
with fresh goat cheese (Blue Ledge Farm) and mint oil
GEM LETTUCE SALAD
with herb dressing, radishes and olive oil crouton
BURRATA CHEESE AND HEIRLOOM TOMATO SALAD
with arugula, croutons, and calaminth (Eva's Garden)
BEEF CARPACCIO (Wolfe's Neck Ranch)
with arugula, capers, parmesan and horseradish sauce
ESCARGOT
with beef tongue, sweet corn and cherry tomatoes
BABY OCTOPUS
with quinoa and green sauce
STEAMED MUSSELS
with piquillo peppers, chorizo, garlic and sherry
RICOTTA GNUDI
with brown butter, tomatoes and basil
TENDER BRAISED GOAT
with green chick peas, garlic chives and potato gnocchi
SEARED SEA SCALLOPS
with smoked salmon, fennel, leeks and lemon thyme
MAINS
CORN PASTA
with summer squash, mint butter and pecorino
PAPPARDELLE PASTA
with lamb ragu and parmesan reggiano
LOCAL STRIPED BASS
with summer beans, cherry tomatoes and herb pistou broth
HAWAIIAN CORAL COD
with artichokes, fingerling potatoes, smoked bacon and sorrel emulsion
ORGANIC CHICKEN
with savory bread pudding, raisin & pine nut relish and morel mushroom jus
BERKSHIRE PORK LOIN
with taragne polenta, cippolinis and dijon mustard jus
SLOW POACHED LAMB
with heirloom beans (Rancho Gordo), tomato confit and tarragon
DRY AGED STRIPLOIN STEAK
with ricotta & english pea cannelloni, chanterelles and spicy cress
EXTRAS
FINGERLING POTATO PUREE
BLOOMSDALE SPINACH
with mint
LOCAL GREEN BEANS
with trampetti and parmesan
ORGANIC FARRO (Bluebird Grain Farms)
with black trumpet mushrooms
*Menu items are subject to change and represent a sample of our offerings.
COCKTAILS & WINE LIST View Menu
DESSERTS View Menu
Joseph Margate, Executive Chef
