Complimentary Parking available for evening dining
American Hackleback Caviar 60.00 oz. North Star Caviar 90.00 oz.
Royal Sterling Caviar 125.00 oz.
Oysters and Clams 3.00 each
Blue Points Malpeque Chicotegue Island Creek Beau Soleil
Cherrystones Littlenecks
Jumbo Poached Shimp 3.75 each Seasonal Crab Claw 11.00 each
Chilled Seafood Platter, lobster, shrimp, oysters, clams, crab, Meyer lemon-mustard sauce
56.00
APPETIZERS
Purée of Cauliflower Soup, lobster knuckles, diced green apples, black trumpet mushrooms, toasted hazelnut oil
17.00
Mixed Greenhouse Greens, herbed goat cheese, roasted marinated beets, fig-balsamic vinaigrette
16.00
Frisée and Radicchio Salad, radishes, celery, oven-dried tomatoes, red bell pepper emulsion, aged sherry vinaigrette
16.00
‘21’ Caesar Salad, romaine, sundried tomato purée, aged Parmesan, garlic croutons
17.00
∞
Jumbo Lumb Crab Salad, Clayton's crab meat, Belgian endives, honey crisped apples, lily bulbs, mild curry dressing 28.00
Ahi Tuna Tartare, marinated Japanese cucumbers, seaweed, taro root chips, Meyer lemon purée
22.00
Citrus-Cured King Salmon, baby fennel salad, pink grapefruit, avocado, daikon radishes, white poppy seeds
19.00
Panko-Crusted Crab Cake, roasted sweet corn purée, chipotle sauce, pickled fennel, violet tatsoi
24.00
East Coast Oyster Pan-Roast, bacon, baby leeks, corn, tarragon cream, cornbread croutons
19.00
Grilled Octopus, warm butter beans, watercress, cucumbers, black garlic, bread crisps
18.00
Charcuterie Plate, Tennessee ham, wild boar sausage, bresaola, game terrine, grilled country bread
22.00
Seared Foie Gras, warm polenta cake, smoked chanterelles, figs, walnuts, Concorde grape reduction
25.00
MAIN COURSES
House-Made Tagliatelle with New England Seafood, shrimp, clams, mussels, sepia, plum tomatoes, basil, toasted garlic, light tomato sauce
36.00
Grilled Wild King Salmon, creamer potatoes, braised mustard greens, corn, capers, prosecco butter
36.00
Baked Chatham Cod, baby Maine shrimp, olive and potato purée, broccoli rabe, Champagne sauce
39.00
Butter-Poached Nova Scotia Lobster, butternut squash gnocchi, Bloomsdale spinach, gingerbread, lemon emulsion 44.00
Dover Sole, grilled or sautéed, broccoli florets, fines herbes, lemon-brown butter
market price
Florida Pink Snapper, Manila clams, truffled celery root purée, baby bok choy, shaved fennel, aromatic tomato broth 42.00
Vegetable Tasting, grilled portobello mushrooms with pine nut and truffle sauce, stuffed piquillo pepper,
zucchini and eggplant ratatouille
35.00
∞
Porcini-Crusted Duck, smoked leg, braised red wheat berries, hibiscus glazed carrots, duck jus reduction
39.00
Roasted Organic Chicken, butternut squash and sage stuffing, glazed Tokyo turnips, pan sauce
36.00
Creamy Chicken Hash, mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
36.00
Mixed Grill of Game, grilled elk chop, vension loin, grilled wild boar sausage, acorn squash purée, cauliflower, hazelnuts, blackberry
44.00
‘21’ Burger, toasted brioche bun, frisée, preserved tomatoes, sautéed onions, haricots verts, choice of potato
30.00
Smoked Berkshire Pork Belly, butter beans, Tuscan kale, baked honey crisp apples, spiced cider jus
36.00
"Speakeasy" Steak Tartare, mixed greens with Champagne vinaigrette, rye toast, prepared to your request
38.00
Grilled Dry Aged Sirloin, Filet Mignon, or Piedmontese Rib Eye
roasted fingerling potatoes, baby vegetables, hen-of-the-woods mushrooms, bordelaise sauce
46.00
SIDE ORDERS
Roasted Brussels Sprouts with Bacon ● Creamed Spinach ● Baby Root Vegetables●
Sweet Potato Purée • French Frie
10.00
Fricassee of Mushrooms ● Pommes Soufflées
14.00
Executive Chef John Greeley
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