spring MENU 2014

Smaller Appetizers

Warm Marinated Olives With Garlic, Orange and Rosemary 9.50

Mini Wild Mushroom and Roasted Garlic Sandwich on Country Bread 8.50

Marinated Mussel Cocktail with Pickled Peppers,
      Spring Green Onions and Saffron Aioli 9

Chicken Liver Mousse and Goat Cheese Tartine with Dandelion Greens 10

Warm Prosciutto Wrapped Dates Stuffed with Blue Cheese 10

Spring Beet Terrine with Young Pea Greens
      and Toasted Walnuts on Crisp Brioche 12

Larger Appetizers

Mixed Spring Greens With Lemon-Scallion Vinaigrette
      and Crispy Goat Cheese 14.50

Tuscan Kale, Toasted Walnuts, Pickled Red Onions,
       Fava Beans and Pecorino Romano with Lemon and Olive Oil 15

Grilled and Marinated Asparagus with hard cooked egg, shaved Parmesan
       and Pickled Spanish anchovy…lemony aioli dressing 15.50

Leek Custard with Butter-Braised Carrots and Hearts of Lettuce 14.50

Charred Calamari Salad with Spring Vegetables
      and Moroccan Spiced Vinaigrette 16

Crispy Duck Confit with Smoke-Roasted Beets, Rhubarb,
      Arugula and Goat Cheese…Sherry Aigre-Doux 21

Main Courses

Morel Mushroom and Ricotta Torte with Butter-Braised
       Spring Vegetable Pistou 25.50

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

Roasted Prosciutto Wrapped Trout with Gulf Shrimp,
      Fava Beans and Spring Leeks…Shrimp Vinaigrette 30

Sauteed Skate With Beets, Red Peppers and Warm Garlicky
      Potato-Horseradish Skordalia 29

Whole Roasted Black Sea Bass with Fennel, Cherry Tomato
      and New Potatoes…Preserved Lemon-Cucumber-Tarragon Relish 40

Roast Chicken With Garlic, Lemon and Parsley 27.50

Berkshire Pork Chop with Cardamom Scented Apricot
      and Dandelion Salad, Spring Dug Parsnips and Sauternes Glaze 35

Young Spring Lamb Three Ways With Fig
       and Black Olive Risotto…White Wine and Rosemary Sauce 45

Grilled Beef Tenderloin and Brisket Daube
      with Carrots, Cipollini Onions and Hasselback Potatoes 42

Sides $8

Garlicky Mashed Potato Cake

Braised Celery and Oven-Dried Tomatoes with Parmesan-Garlic-Herb Crumbs

Roasted Asparagus with Crispy Pancetta

Spring Dug Parsnip Puree with Maple-Walnut Butter

Desserts $8

Warm Pecan Pie With Vanilla Ice Cream and Bourbon Sauce

Rhubarb And Ginger Creme Brulee with Candied Ginger Cookie

Warm Caramelized Orange-Pineapple Upside Down Cake
      with Rum-Orange Curd Ice Cream

Cinnamon Panna Cotta With Burnt Strawberry Sauce and a Sugar Nest

Kasee's Favorite Chocolate Cake With Blackberry Ice Cream
      and Toasted Marshmallows

Layered Chocolate, Hazelnut, Espresso
      and Vanilla Ice Cream Terrine with Coffee Syrup and Espresso Bark

* 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