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

Smoked Pork 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

Chilled Borscht with Chopped Egg, Yogurt, Dill and Capers 11.50

Asian Style Lobster Cocktail with Carrots, Ginger and Wasabi 17

Creamy Lobster, Green Beans and Cherry Tomatoes
    with Sweet Corn Pudding and Parmesan 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 Swordfish with a Salad of Tomatoes, Zucchini, Green Beans,
      Radish and Peppers ... Basil-Pine Nut Pesto Vinaigrette 42

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

Grilled Berkshire Pork Chop with German-Style Potato Salad,
      Bacon, Mushrooms, Pickles and Grainy Mustard Sauce 37

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

Side Orders

Seared Red Pepper Polenta with Pesto 8

Garlicky Mashed Potato Cake 8

Creamed Spinach with Garlic and Parmesan 8

New England Ratatouille 8

Oven Roasted Tomatoes with Herb Crumbs 8


Three Summer Sorbets with Biscotti 11

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

Warm Caramelized Peach-Orange Upside Down Cake
       with Cardamom and Créme Fraîche Ice Cream 11

Blueberry Buckle with Lemon Buttermilk Sherbet and Blueberry Caramel 11

Souffléed Lemon Custard with Raspberry Coulis and a Sugar Cookie 11

Mint Chocolate Chip Ice Cream
      with Chocolate Sauce and Candied Mint Leaves 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