Starters
Stonington Crab Cakes with Italian Parsley Salad and Crumbled Bacon

Antipasto of Roasted Garlic and Grilled Toasts with Oven Dried Tomatoes, Olives and Bitter Orange Compote

Lobster and Watercress Salad with Lemon Vinaigrette, Cantaloupe and Crumbled Ricotta

Thyme Cured Salmon with Buckwheat Crêpes and Baby Leeks in Champagne Vinaigrette

Blue Hill Mussel Chowder with Smoked Fish, Pancetta and Cream

Classic Eggs a la Russe…Chopped Romaine Hearts with Quartered Boiled Eggs, our Russian Dressing, Finely Sliced Red Onions and Cracked Black Pepper

Entrées
Whole Grilled Lobster with Baked Gnocchi alla Romana and Pea Tendril Salad

Herb Roasted Salmon with Sautéed Leeks and Mixed Mushrooms in a Tarragon Bourride

Homemade Maltagliati Pasta with Chorizo, Calamari, Arugula and Goat Cheese Feta

Seared Duck Breast on Belgian Endive Salad with Roasted Red Grapes and Radishes, Walnuts and Cider Vinegar Jus

Ribeye of Beef topped with a Blue Cheese Schmear, served with Roasted Potatoes and Asparagus

Whole Roasted Loup de Mer with Baby Artichokes, Crushed Hazelnuts, Fines Herbs and White Truffle Oil

Wild Mushroom Canneloni with Butternut Squash Purée, Garlicky Spinach and Goat Cheese Cream

Lamb Shank Slow Cooked with Lemon, Olives and Oregano

Desserts
Fresh Peach Cobbler with Sweet Buttermilk Biscuit Topping

Profiteroles with Homemade Vanilla Ice Cream and Chocolate Ganache Sauce

Chai Spiced Crème Brulée

Warm Gingerbread with Apple Compote and Calvados Sabayon

Fresh Red Currant Trifle with Lemon Cream

Dark Chocolate Budino… Warm Baked Italian Pudding