Heirloom tomatoes, watermelon, organic sheep ricotta, sherry vinegar and grape reduction.

Spanish octopus, chickpeas, micro arugula, Romesco sauce.

Baby spinach, smoked bacon, honey roasted pears, savory nougatine of pecan and Roquefort cheese.

Steamed Prince Edward Island mussels, fresh tomato, garlic and basil sauce.

Baked escargot with garlic, parsley, tomato concassee and croutons.

Boneless duck leg confit, crispy potato galette, Granny Smith apple and walnuts, watercress salad.

Seared New England sea scallop, hazelnut crust, fava beans, parsley pesto.

Grilled Spanish octopus, chickpeas, micro arugula, Romesco sauce.

Duck foie gras and smoked duck terrine, mango chutney, mache salad.

Radish, scallion, fresh herb vinaigrette.

Beet and organic salmon gravlax, cucumber salad, dill cream, pumpernickel crisp.

Baked escargot with garlic, parsley, tomato concassée and croutons.

Steamed Prince Edward Island mussels, fresh tomato, garlic and basil sauce.

Grilled natural flank steak, caramelized onions, fresh horseradish mayonnaise, pumpernickel bread.

Nova Scotia lobster meat, bib lettuce, tomato confit, fresh tarragon sauce.

Premium cooked ham, comte cheese gratine, mixed greens.

Smoked bacon, lettuce, tomato, avocado, black pepper mayonnaise, housemade vegetable chips.

Herb cream cheese, lemon confit, watercress and radish salad, pumpernickel bread.

Baby spinach salad, smoked bacon, honey roasted pears, savory nougatine of pecan and Roquefort cheese.

Heirloom tomatoes, watermelon, organic sheep ricotta, sherry vinegar and grape reduction.

Salad of mixed greens, fresh herb vinaigrette.

Each.

2 Ounces

1-2 Ounces

Mesclun greens, yellowfin tuna confit, hardboiled egg, grilled red pepper, cucumber, celery, fingerling potatoes, haricot vert, radish, black olive.

Seared New England cod, fennel, broccolini, young carrot, fingerling potato, aioli sauce.

House made fresh sheep cheese raviolis, Swiss chard, artichokes, fresh tomato coulis, arugula pesto.

Carnaroli rice, local corn, zucchini, tomato confit, scallions, sauteed chanterelles.

Carnaroli rice, fresh Oregon porcini, baby spinach, porcini emulsion.

Seared New England cod, crispy calamari, fennel, young carrot, broccolini, fingerling potato, aioli sauce.

Crispy organic chicken breast, fork mashed zucchini "tapenade", chicken jus.

Pan seared marinated swordfish, roasted bell peppers and onions, cured ham, Espelette pepper jus.

Organic egg omelet, sauteed spinach, morel mushroom sauce.

Pan seared yellow fin tuna, roasted bell peppers and onions, Espelette pepper jus.

Nova Scotia lobster, local corn, fingerling potato and clams "chowder", baby gem lettuce, light lobster bisque.

Roasted Marwin farm duck breast, kohlrabi puree, turnip, radish, Szechuan pepper and local honey glaze.

Grilled Yellowfin Tuna, roasted bell peppers and onions, Espelette pepper jus.

Carnaroli rice, fresh Oregon porcini, baby spinach, porcini emulsion.

Grilled 8 Ounces flank steak, house made French fries, green beans, bearnaise sauce.

Nova Scotia lobster, corn and zucchini fricassée, sautéed chanterelles, lobster bisque.

Grilled 8 oz grass fed beef tenderloin, potato Pont-Neuf, French green beans, Béarnaise sauce.

Grilled marinated lamb chops, ratatouille, baby eggplant, basil lamb jus.

Boneless duck leg confit, crispy potato galette, Granny Smith apple and walnuts, watercress salad.

Organic egg omelet, summer vegetable ratatouille, fresh tomato coulis.

Choux pastry filled with Tahitian vanilla bean ice-cream, warm chocolate sauce, caramelized almonds.

Traditional Napoleon of crispy puff pastry, pistachio cream, raspberries and vanilla chantilly.