Taste

Taste

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Restaurant Menu

First Course                                                                                                                       Celery & Puntarella SoupFresh-Cut Arugula with Shaved Parmigiano & Banyuls-Shallot Vinaigrette

Castelfranco Radicchio with Avocado, Winter Citrus & Fromage Blanc

Veal Tongue with Roasted Beets & Salsa Verde

Venison Carpaccio with Root Vegetable Remoulade

Charcoal-Grilled Quail with Curried Farro & Pomegranate Salsa

Spinach Ricotta Gnocchi with Brown Butter & Sage

Spaghetti with Stone Crab & Chives

Riccette with Challan Duck Ragu

Nantucket Bay Scallops with Meyer Lemon

Charcoal-Grilled Rouget with Spicy Potato Salad

Sauteed Baby Octopus with Green Garlic, Artichokes & Picual Olive Oil

Blue Point Oysters on the Half Shell with Jalapeño Mignonette  

Entree

Sauteed Whole Dover Sole with Capers & Cauliflower

Risotto with Fresh Gulf Shrimp & Butternut Squash

Stone Church Farm Chicken with Oyster Mushrooms

Spit-Roasted Normandy Duck with Garlicky Greens & Kalamata Olives

Braised Lamb Shank with ‘Minted’ Roasted Root Vegetables

Sauteed Sweetbreads with Mashed Yukon Potatoes, Roasted Peppers & Pancetta

Berkshire Pork Chop with Slow-Cooked Cabbage & Seckle Pears

Prime-Aged Ribeye with Hand-Cut Pomme Frites

 

PLEASE NOTE: All menu items and prices are subject to change.



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