From our traditional Signature 5-Course Prix Fixe to our Seasonal Offerings, Chef Leary layers flavors and textures in an engaged culinary experience. The 2020 Chef’s Select Tasting Menu, available in either 3-Course or 5-Course formats, has been specifically designed by Chef Leary to build as the meal progresses. Guests have selections in each course, but all the dishes have been designed to complement the flavors of the others. Choose our chef recommended wine pairings, and let our service team take special care of you for the night.
Please Note – Being locally sourced for the freshest ingredients, our menu changes regularly. Menu served at the time of your reservation may differ from this current menu.
3-Course Tasting Menu – $65
Reserve a Table
First Course (select one)
Local Seasonal Soup
~
Oak & Grain Greens
Local Mesclun Greens, Heirloom Tomatoes, Beets
Shaved Radish, Toasted Almonds, Herb Croutons
Marinated Cucumbers, Torn Maplebrook Farm Mozzarella
~
Grilled Herb Sourdough French Bread, Escalivada
House Made Farmers Cheese, Herb Puree
Sherry Reduction
~
Bourbon Coffee Honey Braised Pork Belly
Crepe, Napa Cabbage Carrot Slaw
Second Course (select one)
(Feel free to substitute sauces if you have your own preference)
~
Grill Hanger Steak
Horseradish Cream (GF, V) | Chimichurri (DF, GF, V, Ⓥ)
~
Marinated Grilled Lamb Loin Chops
Red Wine Sauce (DF, GF) | Chimichurri (DF, GF, V, Ⓥ)
~
Kvaroy Salmon
Pistou (GF, V)
~
Atlantic RSF Catch Of The Day
Saffron Vierge Olive Sauce (DF, GF, V, Ⓥ)
~
Crispy Maine Made Tofu Katsu Coconut Curry
Black Rice, Grilled Seasonal Vegetable
Microgreens
(Vegetarian)
Third Course (select one)
In House Dessert of the Day
~
Olive Oil Lemon Curd Cheesecake, Ginger Graham Cracker Crumb, Macerated Blueberries (V)
5-Course Tasting Menu – $75
Reserve a Table
First Course (Soup)
Local Seasonal Soup
~
Salad Course (select one)
Oak & Grain Greens
Local Mesclun Greens, Heirloom Tomatoes, Beets
Shaved Radish, Toasted Almonds, Herb Croutons
Marinated Cucumbers, Torn Maplebrook Farm Mozzarella
~
Sherry Vinegar Grilled Romaine
Charred Onions, Battles Farm Bacon Lardons
Goat Cheese, Grilled Shrimp, Grape Tomatoes
~
Dressings: Lemon Garlic Anchovy; Dijon Balsamic Vinaigrette; Green Goddess
~
Appetizer Course (Select one)
Grilled Herb Sourdough French Bread, Escalivada
House Made Farmers Cheese, Herb Puree
Sherry Reduction
~
Bourbon Coffee Honey Braised Pork Belly
Crepe, Napa Cabbage Carrot Slaw
~
Grilled Togarashi Crusted Saku Tuna
Ginger Ponzu, Cold Sesame Soba Noodles
Charred Melon Puree, Pea Tendrils
~
Crispy Artichoke Hearts, Lemon Basil Truffle Aioli
Demi Greens, Radish
Entree Course (select one)
(Feel free to substitute sauces if you have your own preference)
Grill Hanger Steak
Mushroom Demi (DF, GF) | Chimichurri (DF, GF, V, Ⓥ)
~
Fillet Mignon
Red Wine Sauce (DF, GF) | Horseradish Cream (GF, V)
~
Marinated Grilled Lamb Loin Chops
Red Wine Sauce (DF, GF) | Pistou (GF, V)
~
Kvaroy Salmon
Pistou (GF, V)
~
Atlantic RSF Catch Of The Day
Saffron Vierge Olive Sauce (DF, GF, V, Ⓥ)
~
Crispy Maine Made Tofu Katsu Coconut Curry
Black Rice, Grilled Seasonal Vegetable
Microgreens
(Vegetarian)
Dessert (select one)
In House Dessert of the Day
~
Olive Oil Lemon Curd Cheesecake, Ginger Graham Cracker Crumb, Macerated Blueberries (V)
Key: GF = gluten free, DF = dairy free, V = vegetarian, Ⓥ = vegan
*Note: Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Reserve a Table or Call 603-873-4833