New year’s eve menu 2023

STARTERS

POTTED CHICKEN LIVER PÂTÉ

Chicken liver pâté, stone ground mustard, cherry chutney, maple candied walnuts. 16-

BEEF CARPACCIO

Marinated raw beef tenderloin, shaved parmesan, capers, shallot, shaved mushroom, tomato, organic baby arugula salad w/lemon & Parmesan. 15-

JUMBO LUMP CRAB CAKE

Pan seared jumbo lump crab cake, cocktail & mustard dipping sauces. 22-

WASABI PEA CRUSTED AHI 

Seared wasabi pea crusted ahi, shiro miso dipping sauce, Thai chili mayo, pickled cucumber & red onion, wasabi & pickled ginger. 16-

NOSH PLATE

Leek tart, Evergreen Lane Creamery fresh chèvre, apricot-cherry preserve, spice roasted almonds, stone ground mustard, baguette. 16-

SALAD & SOUP

KALE CHOPPED

Shredded kale, house bacon, hard cooked egg, shallot, tomato, parmesan, crouton, buttermilk-cider vinaigrette.12-

ASIAN CAESAR

Romaine & leaf lettuces, teardrop tomato, red onion, Asian style Caesar dressing, Parmesean-Reggiano, sesame seeds, spice roasted almonds.12-

ROASTED BEET & CHÈVRE

Parmesan tuile, roasted beets, walnut vinaigrette, Evergreen Lane Creamery fresh chèvre, Arcadia greens. 12-

NEW ENGLAND CLAM CHOWDER or TOMATO BOURSIN … cup 6- Bowl 8-

MAINS

HALF DUCK

Pan seared marinated breast, leg & thigh confit, French lentil ragout, cauliflower-parsnip purée, tomato jam, mustard vinaigrette dressed winter greens. 39-

BERKSHIRE PORK CHOP

Garlic & herb marinated double-bone Berkshire chop, maple-cider glaze, braised red cabbage, roasted GARLIC & fennel mashed. 36-

BRAISED LAMB SHANK

Slow cooked lamb shank w/fennel, tomato, carrot, celery & onion, braise reduction, roasted GARLIC & fennel MASHED, pickled fennel. 36-

FILET MIGNON

Seared eight-ounce Creekstone Farm beef tenderloin, sauce Bordelaise, Sprout It Farm miatake tempura, potato gratin, mustard vinaigrette dressed winter greens, 52-

CHILEAN SEA BASS (VGO)

Seven-ounce shiro miso-sake marinated bass, sweet-sour baby eggplant, steamed rice, chili crisp, lemon-ginger beurre blanc, micro cilantro. 48-

(V) Substitute shiro miso-sake braised tofu for sea bass. 24-

LOBSTER & CHANTERELLE MUSHROOM RISOTTO

Sautéed lobster, chanterelle mushrooms, shallot, garlic, Caranoli rice, tarragon, organic baby arugula salad w/lemon & shaved Parmesan. 39-

BROWN ALE braised exotic mushroom, & root vegetable POT PIE

Sprout it farm exotic MUSHROOM, LEEK, RUTABAGA, potato, white beans, fresh herbs, Short’s Bellaire brown ale, buttery pie crust, served w/ roasted carrots & Birdseye chili honey drizzle. 24-

WE WILL POST A DESSERT SELECTION IN THE COMING DAYS