autumn 2024
firsts
gamebird & wild rice soup
with confit duck and hen, potato dumplings, roasted vegetables & tuscan kale chiffonade
*chilled katama bay “little minnow” oysters, two styles
pomegranate mignonette and yuzu-limoncello cream & preserved lemon
*pan-seared, spice-crusted fresh la belle farm duck foie gras / gf
on parsnip-pear purée, glazed with belle de brillet-verjus gastrique. pear, cranberry & grilled scallion
seconds
warm baby spinach salad / gf
tossed with warm apple cider-mustard vinaigrette, topped with grated cured egg yolk, chopped egg whites,
applewood bacon, sunflower seeds, frizzled sweet red pepper & fluffy parmesan,
autumn sautéed sweet potato & truffle gnocchi
with roasted delicata, sunshine, butternut squashes & shaved brussels
topped with toasted chestnuts & shaved parmesan
warm exotic mushrooms, salsify & tallegio phyllo tartlet
topped with a micro-herb salad & pine nuts, on carrot-pumpkin & vadouvan coulis
braised boneless short ribs, tony meyer’s style / gf
topped w/ roasted tomato & onion marmalade on maple-smoked cheddar polenta
selection of select farmstead cheeses
apple, flamed grapes, port-onion jam, mostarda, truffle honey, aged balsamic & crackers
entrées
seared east coast halibut fillet/ gf
on golden cauliflower emulsion with watermelon radish ceviche
topped with muscat-buttered leek confiture
etuvée of 1 1/2-pound menemsha lobster
with lemon-pepper pappardelle, shiitake & farm vegetable sauté,
lobster, chardonnay, roasted garlic & parsley sauce
pan-seared long island duck breast / gf
on ancient grains, parsnip & carrot mélange, pinot noir, pomegranate & beach plum sauce
*grilled australian lamb chops and “allen farm” lamb crépinette on port-onion compote / gf
with sweet potato gnocchi and maple-balsamic glazed japanese eggplant
shiraz, port & black garlic jus
*l’étoile surf & turf
half a menemsha lobster etuvée with either: grilled 6 oz. flatiron, 13 oz. ribeye or 8 oz. filet mignon
with lemon pappardelle, shiitake & farm vegetable sauté, lobster and cabernet sauce
*grilled 13-oz. choice ribeye steak or 8-oz. filet mignon / gf
with duck fat paillasson de terre, fried king oyster & shimeji mushrooms and grilled asparagus
cabernet, port, roasted garlic & thyme sauce
*patrons with certain medical conditions may increase their risk of illness by eating foods raw or cooked less than medium-well