Wellfleet Oysters on the Half Shell
Slivers of Asian Pear & Yuzu Ice   $17

Sweet Watermelon Gazpacho
Olive Oil Poached Shrimp & Aromatic Oil   $13

UpStairs Spring Caprese
Italian Mozzarella, Apricots with Verjus
Red Cherries & Crispy Brioche   $14

Sashimi of Bluefin Tuna
Avocado, Jicama & Tempura Snap Peas, Soy-Ginger Marinade   $18

Ravioli of Sweet English Peas
Parma Ham, Pecorino Romano & Mint   $14

Roasted Baby Beets
Horseradish Panna Cotta, Passionfruit & Arugula   $13

Nesenkeag Farm’s Organic Greens
Wood-Grilled Vidalia Onions & Soy-Licorice Vinaigrette   $11

Seared Giant Nantucket Sea Scallops
Creamy Fregola, Porcini Marmalade with Grapes & Tarragon   $37

Hand-Rolled Tagliatelle
Pat’s Clams, Fiddlehead Ferns, Local Ramps & Guanciale Americano   $29

Roasted Saddle of Colorado Lamb
On White Wine-Braised Lamb Ragout
Fava Beans, Apricot Vinaigrette & Macadamia Nuts   $37

Bacon-Wrapped Beef Tenderloin
Ramp Spaetzle, Heirloom Carrots, Cilantro & Brown Butter Ponzu   $35

Sautéed Atlantic Red Snapper
Oyster Mushrooms, Cranberry Beans, Tiny Potatoes & Tarragon   $32

Platter of Artisan Cheeses
Three, Five or Seven Pieces    $12/16/22

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Five or Seven Courses   $72/95
Additional Wine Pairing  $32/45

UpStairs Spring Caprese
Italian Mozzarella, Apricots with Verjus
Red Cherries & Crispy Brioche
N.V. Champagne, Veuve Clicquot, Yellow Label (Reims)

Sweet Watermelon Gazpacho (7)
Olive Oil Poached Shrimp & Aromatic Oil  
2005 Godello, Rafael Palacios, As Sortes (Valdeorras, Spain)

Ravioli of Sweet English Peas
Parma Ham, Pecorino Romano & Mint
2005 Chardonnay, Grgich Hills (Napa)

Slow-Baked Atlantic Salmon
White Asparagus, Lightly-Pickled Rhubarb & Mint
2006 Sauvignon Blanc, Grgich Hills FumÈ Blanc (Napa)

Roasted Saddle of Colorado Lamb
White Wine Braised Lamb Ragout
2002 Cabernet Sauvignon, Grgich Hills (Napa)

Artisanal Cheese Selection (7)
2004 Michele Castellani, Valpolicella Ripasso (Veneto)

Orange Scented Madeleines
Orange Curd, Candied Orange Zest & Grand Marnier Digestif
2001 Ch‚teau Coutet Sauternes (Barsac)

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Five or Seven Courses   $55/$70
Additional Wine Pairing   $32/$45

UpStairs Spring Caprese
Italian Mozzarella, Apricots with Verjus
Red Cherries & Crispy Brioche
N.V. Champagne, Veuve Clicquot Yellow Label (Reims)

Sweet Watermelon Gazpacho (7)
Yellow Watermelon Emulsion & Aromatic Oil  
2005 Godello, Rafael Palacios, As Sortes (Valdeorras, Spain)

Ravioli of Sweet English Peas
Pecorino Romano & Mint
2005 Chardonnay, Grgich Hills (Napa)

Warm Artichokes & Harricots Verts
Black Truffle Vinaigrette
2002 Merlot, Grgich Hills (Napa)

Early Spring Root Vegetables & Tiny Ricotta Gnocchi
Cardamom Wine Broth, Shitake Mushrooms & Mint
2006 Pinot Noir, Next (Willamette Valley)

Artisanal Cheese Selection (7)
2004 Michele Castellani, Valpolicella Ripasso (Veneto)

Orange Scented Madeleines
Orange Curd, Candied Orange Zest & Grand Marnier Digestif
2001 Château Coutet Sauternes (Barsac)

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Five Courses   $50
Additional Wine Pairing   $20

Roasted Summer Beets
Horseradish, Wild Baby Arugula & Passionfruit
2003 Cèlestion Blondeau, Sauvignon Blanc (Loire)

Watermelon Gazpacho
Sweet Tarragon & Yellow Watermelon Emulsion
2004 Pinot Blanc, Dom. Buecher (Alsace)

Tempura Snap Peas
Avocado, Jicama & Soy Ginger Marinade
2005 Chardonnay, Chateau Laboure-Roi  (Burgundy)

Perfectly Poached Early Summer Vegetables
Herbed Mushroom Broth  
2005 Pinot Noir, King Estate (Willamette)

Less-Than-Traditional Summer Panzanella
Shiso Emulsion & Truffle Vinaigrette
2001 Tempranillo, Finca Valpiedra Reserva (Rioja)

Sardinian Cous Cous
Foraged Porcini Marmalade & Tarragon
2005 Cabernet Sauvignon, Bezana (Chile)

Trio of Sorbets
1993 Icardi Nonu Lino, Moscato (Castiglione, IT)

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Artisan Cheese Selections
with Seasonal Accomaniments    $14

Frangipane Tartlet
Rosé Poached Rhubarb & Almond Anglaise   $10

Chocolate & Espresso
Chocolate Mousse, Espresso Soaked Devil’s Food Cake
Espresso Ganache & Raspberry Sorbet   $12

Classic Profiteroles
Coconut Ice Cream, Warm Chocolate Sauce & Pralines   $10

Traditional Vanilla Bean Crème Brulée
Berries & a Shortbread Cookie   $10

Steven Brand, Chef
Matthew Paul Reiser, Wine Director

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