Dinner Menu
SNACKS View Snacks Menu
ARTISAN CHEESES
LAKE'S EDGE
Blue Ledge Farm (Salisbury, Vermont)
goat's milk - with grappa-soaked sultanas
LANDAFF
(New Hampshire)
raw cow's milk - with pear and pine nut jam
PETIT BASQUE
(Spain)
sheep's milk - with quince paste
MIDNIGHT MOON
(California)
goat's milk - with honeycomb
BOUCHER FAMILY FARM
Gore-Dawn-Zola Blue (Highgate, Vermont)
cow's milk - with fig jam
ROARING FORTIES BLUE
(Australia)
cow's milk - with honeyed walnuts
RAW BAR
ISLAND CREEK OYSTERS (Duxbury, MA)
LITTLENECK CLAMS (Cape Cod)
TUNA TARTARE
with meyer lemon and fresh hearts of palm
CLINK. SEAFOOD PLATTER
4 each oysters, littleneck clams, blue prawns and tuna tartare
CHARCUTERIE
LA QUERCIA PROSCIUTTO AMERICANO AND COPPA
SPANISH LOMO AND CHORIZO
FRA' MANI ARTISAN SALAMI
FOIE GRAS TORCHON
with arrope and brioche
SAMPLER OF AMERICAN CHARCUTERIE
lomo, chorizo, salami, prosciutto, coppa, country pate, and grape mostarda
STARTERS
CHILLED WATERMELON AND CUCUMBER SOUP
with feta and cilantro
GEM LETTUCE SALAD
with herb dressing, radishes and olive oil crouton
JONAH CRAB SALAD (Port Clyde Fresh Catch)
with mango, papaya, lovage and mint
BURRATA CHEESE
with arugula, fava beans and controne pepper
BEEF CARPACCIO (Wolfe's Neck Ranch)
with arugula, capers, parmesan and horseradish sauce
FLORIDA FROG'S LEGS
with red peas and iowa white lardo
BABY OCTOPUS
with quinoa and green sauce
KINGFISH SASHIMI
with fennel pollen, baby fennel and lobster butter powder
STEAMED MUSSELS
with piquillo peppers, chorizo, garlic and sherry
TENDER BRAISED GOAT
with green chick peas, garlic chives and potato gnocchi
SEARED SEA SCALLOPS
with smoked salmon, fennel, leeks and lemon thyme
MAINS
CORN PASTA
with sugar snap peas, walnuts, mascarpone and chervil butter
PAPPARDELLE PASTA
with lamb ragu and parmesan reggiano
ATLANTIC HALIBUT
with green asparagus, young onions and taggiasca olives
RED SNAPPER
with artichokes, fingerling potatoes, smoked bacon and sorrel emulsion
ORGANIC CHICKEN
with savory bread pudding, raisin & pine nut relish and morel mushroom jus
BERKSHIRE PORK LOIN AND CRISPY BELLY
with roasted pineapple, crispy jalapenos and tamarind sauce
SLOW POACHED LAMB
with heirloom beans (Rancho Gordo), tomato confit and tarragon
NATURAL VEAL LOIN
with sweetbreads, green asparagus, fava beans, potato puree and thyme jus
DRY AGED STRIPLOIN STEAK
with ricotta & english pea cannelloni, chanterelles and spicy cress
EXTRAS
FINGERLING POTATO PUREE
SAUTEED PEA TENDREILS
with mint
GREEN ASPARAGUS
with trampetti and parmesan
ORGANIC FARRO (Bluebird Grain Farms)
with morel mushrooms, mascarpone and chives
*Menu items are subject to change and represent a sample of our offerings.
COCKTAILS & WINE LIST View Menu
DESSERTS View Menu
Joseph Margate, Executive Chef
