summer MENU 2014

Amuse Bouche

Warm Marinated Olives with Garlic, Orange and Rosemary 9.50

Goat Cheese and Artichoke Tartine 10

Mini Wild Mushroom and Roasted Garlic Sandwich on Country Bread 8.50

Rabbit Rillettes with Figs and Raspberry Vinegar
     ... House-Made Mustard and Toasts 9.50

Calves Tongue Confit with Braised Leeks and White Beans
     ... Mustard Vinaigrette 10

Hors d'Oeuvres

Seasonal Greens with Basil and Rosemary Vinaigrette
     and Crispy Goat Cheese 14.50

Sliced Tomato and Avocado Salad
      with Crumbled Feta and Spicy Red Pepper Vinaigrette 15

Potage of Sweet Corn with Crème Fraiche and Spicy Cherry Pepper Salad 12

Asian Style Lobster Cocktail with Carrots, Ginger and Wasabi 17

Lobster Waffle with Green Beans, Cherry Tomatoes and Basil-Parmesan Cream 19

Crispy Duck Confit with Cardamom-Scented Peaches,
     Roasted Cipollinis and Sauternes Glaze 21


Red Pepper-Parmesan Polenta and a Tian of Verrill Vegetables
      with Charred Tomato Vinaigrette 25.50

Spicy Halibut and Clam Roast with Bacon Braised Greens,
      White Beans and Black Trumpet Mushrooms 42

Blackened Bluefish with Horseradish-Infused Beet Slaw
      and Smoky Maine Shrimp Butter 27.50

Pan-Roasted Lobster with a Summer Vegetable Salad
      ... Basil-Pine Nut Pesto Vinaigrette 43

Wild King Salmon Baked in Parchment
       with Tomatoes, Corn, Snap Peas, Leeks and Potatoes 39

Roast Chicken with Garlic, Lemon and Parsley 27.50

Grilled Vermont Quail with Green Herb Risotto,
       Provençal Vegetables and Pecorino Romano Cheese 31

Roasted Young Pig with Watermelon-Watercress Salad,
       Skillet-Cooked Corn Bread and Spicy Mustard Sauce 43

Grilled Beef Rib Steak and Roasted New Potatoes
       with Charred Corn, Herbs, Lime Butter, Sea Salt and Chimichurri 45

Sides Orders

Garlicky Mashed Potato Cake 8

Creamed Spinach with Garlic and Parmesan 8

New England Ratatouille 8

Oven Roasted Tomato with Herb Crumbs 8


Three Summer Sorbets with Biscotti 11

Strawberry Shortcake with Whipped Cream, Caramel and Aged Balsamic Glaze 11

Warm Peach-Frangipane Croustade
       with Crème Fraîche Ice Cream and Almond Clusters 11

Warm Caramelized Orange-Pineapple Upside Down Cake with Melon Sorbet 11

Blueberry Buckle with Lemon Buttermilk Sherbet and Blueberry Caramel 11

Souffléed Lemon Custard with Raspberry Coulis and a Sugar Cookie 11

Trilogy of Chocolate: Cardamom Infused Marquis,
       Milk Chocolate Pot de Crème and Chocolate Mint Ice Cream 11

Ripe Cheeses with Walnuts and Toasted Breads 16.50

* Starred items are served raw, undercooked, or may be cooked to order.
Before placing your order, please inform your server if anyone in your party has a food allergy.

Our menu changes seasonally. Whenever possible the kitchen tries to source
food locally and source food that is raised, grown or caught in sustainable ways.
For more information about where a specific item on the menu please call
617-423-2700 and ask to speak with chef Gordon Hamersley or email him at