Chef Chizmar changes the menu daily to reflect what we have in fresh from our carefully selected farmers and purveyors. Please know that we update our online menu on a seasonal basis and that it may not reflect the menu that you will have on the date of your reservation. Please call us if you would like a more current menu emailed or faxed to you. We also always offer a vegetarian option, although you may not see it printed on the menu. Chef Chizmar creates this on a daily basis and may vary from guest to guest. We also accommodate all food allergies, dietary restrictions and special requests with ease. If you have a diner in your group that is a little less adventurous than the rest of you, please encourage them to join you as we are happy to change any of our dishes as well as prepare something off the menu.
We offer a six-course Chef's tasting menu Tuesday-Thursday each week for $75, and wine pairings are also available.
First Course
Liberty Gardens Mixed Green Salad 9.
candied walnuts, Scholl's farm pears, Point Reyes blue cheese, pear vinaigrette
Nantucket Bay Scallop Ceviche 14.
toasted sun flower seeds, white anchovies, artichoke, lemon, chick pea puree
Lion's Mane Mushroom Tempura 12.
ponzu, cilantro, scallions, ginger, blood orange
Teprovich Farms Roasted Cauliflower Soup 12.
melted leeks, black trumpet mushrooms, pancetta, crisp quail egg, paddlefish caviar
Tuna Tartare* 15.
Scholl's Farm Winesap apples, cucumber, red onion, black sesame, apple broth
Seared Foie Gras * 18.
Scholl's Farm apples, peanut brittle, cider reduction, apple, gastrique, arugula,
sourdough toast
Chilled Island Creek Oysters* (Duxbury, MA) 15.
roasted shiitake mignonette, scallion, crisp shiitake, lemon
Shrimp and Green Tomato Fritters 11.
Teprovich Farms green tomatoes, Liberty Garden's arugula, spicy remoulade,
green tomato jam
Cape Cod Fluke Sashimi 15.
black grapes, mint, hazelnuts, green chilies, lime
Second Course
Grass Fed Beef Ribeye* 36.
potato puree, cremini mushrooms, spinach, crisp shallots, Point Reyes blue cheese,
bordelaise sauce
Seared Scottish Halibut 28.
green curry, baby bok choy, lime coconut milk, tiny tomato, leeks, beech mushrooms
Potato Crusted Cod 26.
wild watercress, guanciale, black trumpet mushrooms, cioppolini, fingerling potato, watercress puree
Happy Farm's Roasted Chicken 23.
LaRatte fingerling potatoes, rosemary, tiny tomato, shiitake mushrooms, Teprovich Farms broccoli, chicken jus
House Smoked Pork Chop* 26.
potato and sour cream spaetzle, baby beets, royal trumpet mushrooms,
Ruby Streaks mustard greens
Seared Dayboat Sea Scallops 32.
chestnut ravioli, Brussel sprouts, pomegranate, oyster mushrooms, sunchoke puree
Roasted Duck Breast* 34.
Anson Mills farro, Bartlett pears, maiitake mushrooms, crisp confit, pea tendrils, duck jus
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