Raw
Chilled Island Creek Oysters, Dressed in Cabernet Mignonette
Sushi Quality Tuna, Crispy Fried White Prawns, Aged Soy
Organic
Leaves of Hand Selected Greens, Banyuls Vinaigrette, Point Reyes Blue
Heirloom Tomatoes, Barrel Aged Feta, Poggio al Tesoro Olive Oil
Maccehroni
Nonny's Meatballs, Kobe Meatballs, Bone Marrow Emulsion, Leaves of Summer
Rigatoni and Cheeses, Cave Aged Gruyère, Gouda, Dried Heirloom Tomato
Ravioli of Veal Cheeks, English Pea Purée, Shaved Romano
Flour + Water + Yeast = Flatbreads
Sushi Quality Tuna Thinly Sliced, Mayo of Lemon and Truffle
Pan Roasted Lobster, Sweet Summer Onions, Garden Basil
Heirloom Tomato and Summer Truffles, Buffalo Mozzarella
Crunchy
Black Truffle Chicken Nuggets, Black Truffle Mayo
Rhode Island Calamari, Cilantro Leaves, XO Orange Glaze
Ipswich Whole-Belly Clams, Exotic Tartar Sauce
Indulgence
Tasting of American Caviar, Potato Pancakes, Vodka Shooter
Tempura of Alaskan King Crab, Coconut-Galanga Glaze
Butter Basted Nantucket Lobster Tails, Sea Lettuces, Beurre Fondue
5000 Miles
Nantucket Fluke, Summer Pea Tendrils, Dehydrated Gremolata
Hawaiian Pan Roasted Lemon Snapper, Young Fennel, Flavors of Citrus
Carne
Wagyu Short Ribs, Risotto of One or the Other, Bordelaise Froth
Veal Veal, Slow Cooked Osso-Bucco, Roasted Veal Porterhouse, Boniato Purée
Sides
Truffled Tater Tots
Pommes Purée
Summer Vegetables
Executive Chef
David Daniels
