The menu
Eight dishes from our dining room, written out in full so you can cook them at home. Filter by course, or read the whole menu top to bottom.
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01
Pan-Seared Diver Scallops with Brown Butter
Large diver scallops seared to a deep gold crust, finished with brown butter, capers, and lemon.
Starters25 min -
02
Roasted Butternut Squash Bisque
A silken squash soup deepened by roasting, brightened with apple, and finished with a spoon of crème fraîche.
Soups1 hr 5 min -
03
Heirloom Tomato and Burrata Salad
Sliced heirloom tomatoes at the height of summer, torn burrata, basil oil, and a reduction of aged balsamic.
Salads20 min -
04
Dry-Aged Ribeye with Peppercorn Sauce
A thick-cut dry-aged ribeye, reverse-seared for an edge-to-edge medium-rare, with a classic brandy peppercorn sauce.
Mains35 min -
05
Herb-Roasted Chicken with Pan Jus
A whole chicken roasted on a bed of aromatics, basted in its own fat, and served with a jus built from the pan drippings.
Mains1 hr 25 min -
06
Butter-Poached Maine Lobster Tail
Lobster tail gently poached in an emulsified butter bath until just set, served over corn purée.
Mains40 min -
07
Wild Mushroom Risotto
Arborio rice cooked slowly in mushroom stock with a mix of wild mushrooms, finished with Parmesan and truffle oil.
Vegetarian50 min -
08
Bourbon Vanilla Crème Brûlée
A silky vanilla custard with a splash of bourbon, baked in a water bath and finished with a brittle sugar crust.
Desserts1 hr 5 min