​Appetizers

 

The Bath clams, shrimp, gin, basil, anise 

Scallop Stew truffle, celery, sweet peppers  

Wild Boar Ribs cayenne rub, brown sugar glaze  

Spanish Octopus mint, black pepper, pickled potato  

Cornish Hen sweet curry, dill pancake, fried arugala 

Sherry Oysters baked with ubriaco, onion, walnut  

Figgy Piggy  thick slab bacon

Steak Crudo citrus gherkin aioli, truffle oil  

Escargot Sautee mixed berry balsamic gastrique  

BeefCake ground sirloin, plum almond, sweet chili sauce  

Roasted Eggplant cherry tomato coriander ginger jam  

Crispy Artichokes & Skyr grilled zucchini, lemon honey  

Egg Foo Young shrimp, ginger, scallion, rice wine glaze  

Sesame Calamari mix greens, cilantro citrus soy dressing  

 

  Salad

Arugula asiago, chilled orange, almond, red wine vinegar

Radicchio toasted bacon blue cheese

Salad of Karen gorgonzola, pears, walnuts, MA’s balsamic

 

 

  Pasta

Tagliatelle sweet sausage au vin ragu 

Gnocchi truffle pesto cream, raisins, citrus zest  

Linguini pistachio butter, black pepper, parmigiano  

Escargot Plum Ravioli gorgonzola dolce cream  

  Mains

Halibut gruner poached, citrus blueberry panko crumble  

  Monkfish Cassoulet Persian saffron tarragon meringue  

  Salmon wasabi sesame cream, fried egg, jasmine rice  

 Swordfish vermouth soak, horseradish cucumber melange  

  Duck Breast banana brulee glaze, cardamom chipotle hash  

  Lamb Chops Lebanese seven spice, parsley couscous salad  

  Charred Pork Shank lemon fennel basil marinade, polenta cake  

  Short Rib bourbon blossom sauce, mashed sweet potato  

Chicken Roulade bechamel, currants, spinach