EARLY SEATING: 5:00-6:45- 3-Course Menu - $98/guest +tax & gratuity
First Course
Oysters on the Half Shell
Shallot & Black Pepper Mignonette, Cocktail Sauce, Lemon
Lobster Bisque
Butter Poached Lobster, Watercress, Champagne Cream
Classic Escargot “Bourguignon” Style
Peasant Bread, Garlic Herb Butter
Harvest Salad
Bibb Lettuce, Vermont Cheddar Cheese, Apples, Pecans, Candied Bacon,
Apple Cider Vinaigrette, Pumpkin Bread Croutons
Ortolano Salad
Baby Field Greens, Granny Smith Apples, Walnuts, Imported Goat Cheese,
Truffle-Walnut Vinaigrette
Pan Seared Jumbo Lump Crab Cakes
Celery Root Slaw and Cajun Remoulade
House Made Burrata Ravioli
Sweet Potato Puree, Sage Brown Butter, Balsamic Apple, Pumpkin Crumble
Truffle & Duck Pate’
Brioche, Grapes, Cumberland Sauce
Entrée Course
Parmesan Encrusted Blackfish
Pee Wee Potatoes, Roasted Fennel, Peppers, French Beans, Lemon Butter
Porcini Encrusted Day Boat Sea Scallops
Truffle Mashed Potato, Beurre Blanc, Port Wine Reduction, Sautéed Mushroom
Shrimp Fra Diavolo
Hot Peppers, Toasted Garlic, Basil, Tomato White Wine Broth, House Made Black Garlic Pasta
Slow Braised Veal Ragout
House Made Gemelli Pasta, Toasted Garlic, Tomatoes, Ricotta
Milk Fed Veal Porter House
Mascarpone Soft Polenta, Broccoli Rabe, Madeira Mushroom Reduction
Pan Seared 9oz Filet Mignon
Country Mashed Potatoes, Garlic Spinach, Port Wine Reduction
Grilled Double Cut Pork Chop
Sweet Potato Puree, Risolet Brussels Sprouts, Bourbon Mustard Seed Reduction
Free Range Chicken Breast
Fingerling Potato, Carrots, Fall Vegetables, Natural Reduction, Rosemary Honey Glaze
Vegetarian Mushroom Risotto
Leeks, Smiling Earth Mushrooms, Truffle Broth, Shaved Piave
Dessert Course
House Made Lemon Lovers Cheesecake
Vanilla Crème Bruleé
Trio of Gelato
Apple Crumb Cake
Flourless Chocolate Tart
Chocolate Ganache & Salted Caramel Tart
LATE SEATING: 7:15-9:30 5-Course Menu - $135/guest +tax & gratuity
First Course
Caramelized Pear & Petit Basque Strudel
Fall Spiced Honey, Toasted Almonds
Second Course
Oysters on the Half Shell
Shallot & Black Pepper Mignonette, Cocktail Sauce, Lemon
House Made Burrata Ravioli
Sweet Potato Puree, Sage Brown Butter, Balsamic Apple, Pumpkin Crumble
Truffle & Duck Pate’
Brioche, Grapes, Cumberland Sauce
Lobster Bisque
Butter Poached Lobster, Watercress, Champagne Cream
Third Course
Pan Seared Jumbo Lump Crab Cakes
Celery Root Slaw and Cajun Remoulade
Harvest Salad
Bibb Lettuce Vermont Cheddar Cheese, Apples, Pecans, Candied Bacon, Apple Cider Vinaigrette
Pumpkin Bread Croutons
Classic Escargot “Bourguignon” Style
Peasant Bread, Garlic Herb Butter
Ortolano Salad
Baby Field Greens, Granny Smith Apples, Walnuts,
Imported Goat Cheese, Truffle-Walnut Vinaigrette
Entrée Course
Parmesan Encrusted Black Fish
Pee Wee Potatoes, Roasted Fennel, Peppers, French Beans, Lemon Butter
Porcini Encrusted Day Boat Sea Scallops
Truffle Mashed Potato, Beurre Blanc, Port Wine Reduction, Sautéed Mushroom
Shrimp Fra Diavolo
Hot Peppers, Toasted Garlic, Basil, Tomato, White Wine Broth, House Made Black Garlic Pasta
Slow Braised Veal Ragout
House Made Gemelli Pasta, Toasted Garlic, Tomatoes, Ricotta
Milk Fed Veal Porter House
Mascarpone Soft Polenta, Broccoli Rabe, Madeira Mushroom Reduction
Pan Seared 9oz Filet Mignon
Country Mashed Potatoes, Garlic Spinach, Port Wine Reduction
Grilled Double Cut Pork Chop
Sweet Potato Puree, Risolet Brussels Sprouts, Bourbon Mustard Seed Reduction
Free Range Chicken Breast
Fingerling Potato, Carrots, Fall Vegetables, Natural Reduction, Rosemary Honey Glaze
Vegetarian Mushroom Risotto
Leeks, Smiling Earth Mushrooms, Truffle Broth, Shaved Piave
Dessert
House Made Lemon Lovers Cheesecake
Vanilla Crème Bruleé
Trio of Gelato
Apple Crumb Cake
Flourless Chocolate Tart
Chocolate Ganache & Salted Caramel Tart