TOPPER'S Restaurant at The Wauwinet
(508) 228-8768

First Course
- Thai Inspired Chicken Soup
  
  Lite coconut broth, curry poached chicken, lime and popped rice.
- House Crafted Charcuterie
  
  Ground mustard, grilled pocket bread.
- Fried Rhode Island Calamari
  
  XO orange glaze, cilantro leaves, crisp pancetta.
- Hand Selected Mesculin Greens
  
  Barrel aged cabernet vinaigrette.

Second Course
- Chicken Sandwich on a Baguette
  
  Sweet Basil tomato fondue, aged fontina cheese.
- Spring Vegetable Club Sandwich
  
  Thinly sliced roasted vegetables, warm chevre crust.
- Traditional Handmade Pasta
  
  Slow cooked, purple olives, pecorino romano cheese.
- Spa Fish
- Sophisticated Burger
  
  Kobe Beef, Dijon mustard, capers caramelized onions, short ribs.

Enhancements and Sides
- Sliders Mini Versions of Burgers
  
  Maine crab, mustard, mayo Kobe, our signature lobster, truffle lobster salad.
- Lobster Corn Dogs
  
  Early corn, yuzu mayo, truffle foam.
- Truffled Parmesan Fries

First Courses
- Chilled Island Creek Oysters
  
  Pearls of hibiscus and its mignonette, american caviar.
- Baked Nantucket Bay Scallops
  
  Meuniere basted, kyle's lardo, fontina val d'aosta.
- Untraditional Caesar Salad
  
  Ten hour yolk, hand selected greens, cheddar popcorn, spring garlic vinaigrette.
- Truffled Rigatoni and Cheeses
  
  Cave aged gruyere, gouda, pouligny chevre fondue.
- Lobster and Crab Cakes
  
  Smoked corn, mustard sauce, jalapenos olives.
- Spring Pea Tortellini
  
  Maine coast seaweed, tempura peas, mustard seed nage, crisp pork belly.
- Creamy Lobster and Sea Urchin Soup
  
  Spring dug parsnips, confit of lemon, sea urchin air.

Main Courses
- Nantucket Butter Basted Lobster
  
  Beans sea beans, fava beans, spring white beans, coconut green curry, dim sum of crab.
- Dover Sole N' Chips
  
  Spring pea tendrils, cipollini onions, duck fat fries, melted leek fondue.
- Shoe String Potato Crusted Big Eye Tuna
  
  Black truffle vinaigrette with its foam, foie au torchon, ultra baby bok choy.
- Tenderloin of Beef Wellington
  
  Spring pea puree, cassia madeira jus, sous vide brisket, tempura romaine.
- Wagyu Beef Short Ribs
  
  Twenty four sous vide, white mushroom puree, spring english pea puree, risottos of each.
- Veal
  
  Veal osso bucco, veal porterhouse, veal short rib ricotta ravioli, abalone mushrooms, bordelaise froth.
- Colorado Spring Lamb Ribeye
  
  Braised lamb cheeks, dried muscat grapes, black olive lamb jus, baby japanese eggplant.

Enhancements
- Spring Vegetables
- Camembert Potato
- Truffled Tator Tots
- Butter Poached Lobster Tails

Dessert Menu
- Bananas in Napoleon
  
  Peppercorn ice cream, caramelized bananas in passion fruit.
- Chocolate Coconut Tart
  
  Coconut yogurt sauce, cocoa nib tuile, coconut shell tart.
- Fruits of Early Spring
  
  Green tea sorbet, citrus consomme.
- Hand Made Ice Cream and Sorbet
  
  Vanilla and chocolate cones.
- Candied Cherry Tomatoes
  
  Conversation matchsticks, lite thyme, lemon cream, vanilla ice cream.
- Pistachio Dacqoise
  
  Roasted pink grapefruit, raspberry foam.

Sunday Brunch Menu
- Seasonal Fruit and Berries
- Cinnamon and Sugar Beignets
- House Smoked Salmon
  
  Toasted bagel, red onioin and tomato.
- Lobster and Spring Onion Soup
  
  Fizzy citrus dust, truffled lobster salad.
- Hand Selected Mesculin Greens
  
  Barrel aged cabernet vinaigrette, humbolt fog.
- Traditional Eggs Benedict
- Wauwinet Turkey Hash
  
  Scrambled eggs.
- Buttermilk Waffles
  
  Served with composed berries Chantilly cream.
- Chorizo and Eggs
  
  Soft tortillas and queso fresco.
- Spa Fish
- Sophisticated Burger
  
  Kobe beef, dijon mustard, capers caramelized onions, short ribs.
- Mini Versions of Burgers
  
  Maine crab, mustard, mayo.
- Lobster Corn Dogs
  
  Early corn, yuzu mayo, truffle foam.
- Truffled Parmesan Fries

Menu for TOPPER'S Restaurant at The Wauwinet provided by Allmenus.com

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