autumn MENU 2014

Amuse Bouche

Warm Marinated Olives with Garlic, Orange and Rosemary 9.50

Goat Cheese and Minty Zucchini Tartine 10

Mini Wild Mushroom and Roasted Garlic Sandwich on Country Bread 8.50

Jason's Favorite Pâté with Figs and Raspberry Vinegar
       ... House-Made Mustard, Pickles and Toasts 9.5

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 Chopped Vegetable Salad with Avocado,
      Crumbled Feta and Spicy Red Pepper Vinaigrette 15

Curried Cauliflower Soup with Yogurt, Carrot and Raisin Salad 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 36

Seared Sea Scallops with Sweet Potatoes, Roasted Apple,
      Brussels Sprouts and Maple-Cured Bacon ... Balsamic Glaze 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

Garlicky Mashed Potato Cake 8

Grilled Corn with Parmesan-Porcini Salt 8

Oven Roasted Tomato with Herb Crumbs 8

Sautéed Broccoli Rabe with Garlic and Lemon 8

New England Ratatouille 8


Trilogy of Sorbets with Biscotti 11

Warm Apple, Oat and Almond Crumble with Vanilla Ice Cream 11

Caramelized Pear-Apricot Upside Down Cake with Ginger Ice Cream 11

Pumpkin Cheesecake with a Pecan Crust, Cranberry Compote
      and Candied Pecan Clusters 11

Souffléed Lemon Custard with Blueberry Compote and a Sugar Cookie 11

Chocolate-Espresso Ice Cream Sandwich with Chocolate Sauce 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