Panama Hatties

soft ripening, with blue veining (goat's milk) Hubbardston, Massachusetts

thin crusted, washed rind, triple cream, rich and decadent (cow's milk) Warwick, Canada

sharp, semi-firm, natural rind (cow's milk) Vermont, U.S.A.

soft, ripe, assertive camembert style (cow's milk) Normandie, France

sharp, nutty, buttery (cow's milk) England

firm pecorino, soaked in tomato (sheep's milk) Mugello, Italy

semi-firm, slightly sweet, black truffle studded gouda (cow and sheep's milk) Holland

lightly aged, fresh center (goat's milk) California, U.S.A

soft, creamy, washed rind, robust flavor, natural orange rind (cow's milk) Vermont, U.S.A.

6 oysters, 2 prawns, 4 crab claws

12 oysters, 4 prawns, 8 crab claws

12 oysters, 4 prawns, 8crab claws, 1oz. osetra caviar

East Coast: Island Creek Massachusetts West Coast: Hood Canal, Washington

2 prawns

8 Claws

served with warm blinis, sour cream, and egg whites

a robust, awakening blend of the finest black tea leaves: Ceylon, Darjeeling, and Assam

high-grown Ceylon and China black teas combined with the smoky orange notes of Bergamot fruit

rich organically grown black tea leaves and golden buds with a twist of citrus organic bergamot

luscious rich brew teeming with notes of orange, vanilla, and jasmine blossoms, reminiscent of an aged port

black tea leaves with Madagascar vanilla beans

melon and peach blended with pure China white tea, light caffeine

(naturally decaffeinated)

organic peppermint leaves, a well-rounded infusion with sweet lingering notes, capturing the cool and pure essence of peppermint

African Rooibos leaves, teeming with tropical fruits and blossoms

Egyptian Chamomile with subtle slices of citrus fruit

China green tea leaves scented with Arabian jasmine

smooth green tea leaves harmoniously blended with sweet tropical fruits making an ideal introduction to green tea

seasonal berries

mixed berry, coconut, grand marnier

chocolate custard, phyllo crust, vanilla scented whipped cream

caramelized brown sugar and brandy, vanilla ice cream

Chef's selection of six desserts served on two plates ($10 supplement)

mascarpone mousse, devils food cake, espresso scented ganache

flourless chocolate cake, caramel center

espresso chip, maple walnut, cinnamon

Oreo crust, milk chocolate swirl, peanut butter ganache

pickled red onion, seedless cucumber, maytag blue cheese, candied nuts, muscat vinaigrette

black lentils, applewood smoked bacon, brussel sprouts, champagne cream

roasted beet and jicama salad, wasabi aioli, toasted hazelnuts, chilled tangerine "soup"

toasted barley, poached golden raisins, apple and sherry reduction

red and green romaine hearts, sourdough croutons, crispy parmesan cup

tapioca pearls, puffed pastry crisp, blueberry syrup, coconut pineapple Chantilly

lychee, mango panna cotta, tuna tartar, ponzu vinaigrette

braised fennel, carmelized onions, lobster sauce, fennel cream

french beans, black trumpet mushrooms, crispy duck spring roll, toasted cashews

fresh artichoke, fennel and caper barigoule, black olive oil, sundried tomato tapenade

white beach mushrooms, gruyere and porcini mushroom dutchess potato, carmelized onion sauce

black eyed peas, collard greens, white grits cake, crawfish and lemon buerre blanc

cippolini onions, roasted crimini mushrooms, baby arugula, mushroom wellington, madeira jus

portobello mushrooms, japanese eggplant, roasted tomato, saffron risotto, mussel sauce

fava beans, baby carrots, shepherds pie, natural jus

roasted shallots, herb roasted new potatoes, grilled scallion, green peppercorn sauce