Chef's Favorites


“Night Moves” Scituate Lobster with Gnocchi —
Potato Gnocchi, Mushrooms, Green Grapes, Curried Walnuts & Pearl Onions in a Citrus Fricassee


Duck Confit & Roasted Bosc Pear —
Pear Mostarda, Pistachio, Frisée, Red Wine Vinaigrette


— Spice-Crusted Ahi Tuna & Crispy Spanish Octopus —
Bulgur, Blood Orange, Paige Mandarins, Castelvetrano Olive and Caper Vinaigrette, Gremolata

— Milbrook Farm Venison —
Juniper Spiced with Pan Seared Brussel Sprouts, Red Cabbage Choucroute, Bacon & Red Onion Jam, Wild Mushroom Puree, Jus


Spiced Long Island Duck Breast —
Lentils Du Puy with Arugula, “French Kisses”, Baby Turnips & Sauce Robert


— Chocolate Souffle
Grand Marnier Anglaise, Vanilla Glace