To Begin
Curried Walnuts & Pearl Onions in a Citrus Fricassee ~ MKT
“Night Moves” Scituate Lobster with Gnocchi*
Potato Gnocchi, Mushrooms, Green Grapes
Curried Walnuts & Pearl Onions in a Citrus Fricassee ~ MKT
Basil Bread, Sweet 100 Tomatoes ~ 21
Peach and Tomato Gazpacho
Crab Salad, Charred Peach, Pickled Beets, Espelette
Basil Bread, Sweet 100 Tomatoes ~ 21
Mozzarella House Burrata
Summer Squash & Zucchini Salad, First of the Season Tomatoes, Basil Oil, Crouton ~ 22
Mushroom Escabèche, Potato Gaufrettes, Cornichons, Rosemary-Mustard Aioli ~ 19
A Duet of Prime Beef Tartare & Wagyu Carpaccio*
Herb-Encrusted Wagyu Beef, Hanley Style Prime Tartare, Quail Egg Yolk
Mushroom Escabèche, Potato Gaufrettes, Cornichons, Rosemary-Mustard Aioli ~ 19
Crispy Duck Confit
Heirloom Melon, Blackberries, Lime, Sumac, Puffed Wild Rice ~ 19
Green Tomato Mostarda, Toasted Baguette ~ 16
Duck Liver Paté*
Red Onion Marmalade, Pickled Ramps
Green Tomato Mostarda, Toasted Baguette ~ 16
Heirloom Melon Salad
Goddess & Galia Melon, Iberico Ham, Crispy Haloumi, Mache, Hyssop Garden Pesto, Watermelon Radish ~ 28
Rainier Cherries, Villa Manodori Balsamic ~ 24
Seared Hudson Valley Foie Gras*
Cherry and Pistachio Cake, Sour Cherry Purée
Rainier Cherries, Villa Manodori Balsamic ~ 24
Main Course
Piquillo Pepper, Hazelnut Romesco, Local Calamari ~ 38
Massachusetts Striped Bass*
Heirloom Tomato, Summer Corn, Romano Beans
Piquillo Pepper, Hazelnut Romesco, Local Calamari ~ 38
Charred Eggplant & Garlic Purée, Herb Oil ~ 49
Spiced Colorado Lamb Loin & Lamb Sausage*
Native Cranberry Beans, Japanese Eggplant, Caponata
Charred Eggplant & Garlic Purée, Herb Oil ~ 49
Garden Harissa, Sweet 100 Tomatoes, Squash, Jus ~ 36
Crispy-Skinned Giannone Organic Chicken
Basil Gnocchi, Heirloom Peppers, Chanterelle Mushrooms
Garden Harissa, Sweet 100 Tomatoes, Squash, Jus ~ 36
Carrot & Kaffir Lime Purée, Watercress, Watermelon Radish ~ 38
Maine Diver Sea Scallops*
Cockles, Duck Fat Carrots, Fennel & Citrus Relish
Carrot & Kaffir Lime Purée, Watercress, Watermelon Radish ~ 38
Tricolored Goat Cheese & Squash Tortellini
Patty Pan Zucchini & Sunburst Squash, Sweet 100 Tomatoes, Zucchini Basil Pureé Cashew & Aleppo Crumble ~ 29
Charred Garlic Scapes, Basil Pistou, Bordelaise ~ 51
Prime Ribeye*
‘Nduja Grits, Hawaiian Shrimp, Green Tomato Chutney
Charred Garlic Scapes, Basil Pistou, Bordelaise ~ 51
Tagliatelle “Bolognaise”
House-made Pasta, Veal, Beef & Pancetta, Creamy Tomato Sauce, Fresh Mozzarella, Basil ~ 29
Spiced Long Island Duck Breast*
Arrowhead Cabbage, Sweet Potato, Wild Mushrooms, Santa Rosa Plum, Foie Gras, Jus ~ 39
Wine Pairing ~ 75
Seasonal 5 Course Chef’s Tasting Menu ~ 109
Foie Gras Supplement ~ 20
Wine Pairing ~ 75
Sides
Summer Squash, Roasted Tomato Purée, Chicken Sausage ~ 12
French Fries “Au Canard” with Herbs & Parmesan ~ 9
Wild Mushrooms ~ 15
*These items contain raw or undercooked meats, poultry, seafood, shellfish or eggs. Consuming these items may increase your risk of food borne illness. Please alert your server to any and all possible food allergies.
Dessert
Marcona Almond, Almond & Cherry Sorbet
Dark Chocolate Crémeux ~ 16
Almond Cake, Thyme, Bing & Rainier Cherries
Marcona Almond, Almond & Cherry Sorbet
White Peach & Lemon Verbena Sorbet
Crème Brûlée ~ 16
Lady Peaches, Vanilla Cake, Lemon Verbena, White Verjus
White Peach & Lemon Verbena Sorbet
Long Pepper Plum Purée, Bay Leaf Plum Sorbet
Santa Rosa Plum Tart ~ 16
Juniper Plum Tart, Pistachio,Bay Leaf Jam
Long Pepper Plum Purée, Bay Leaf Plum Sorbet
Strawberry Black Pepper Sorbet
Strawberries & Cream ~ 16
Cheesecake Mousse, Lemon Curd, Black Pepper Biscuit
Strawberry Black Pepper Sorbet
Served with Seasonal Accouterments
Artisanal Cheese Selection
3 Cheese Selection ~ 19 | 5 Cheese Selection ~ 29 | 7 Cheese Selection ~ 39
Served with Seasonal Accouterments
Cocktails
Lemon, Bubbles
Bubble Bath ~ 13
Lavender Infused Gin
Lemon, Bubbles
Citrus, Peychaud’s
Port Royal ~ 14
Appleton Estate Reserve Rum, Benedictine
Citrus, Peychaud’s
Aperol, Citrus, Cremant d’Alsace Rosé
Rosé Sangria ~ 14
Provence Rosé, Lillet Rosé
Aperol, Citrus, Cremant d’Alsace Rosé
Two Avenues ~ 14
Rye Whiskey, Calvados, Passion Fruit
Playa Picante ~ 12
Tequila, Grenadine, Grapefruit, Cayenne
Italian Ice ~ 12
Vodka, St. Germain, Lemon, Prosecco
Changes Daily
Mother’s Pick ~ 13
Bartender’s Choice
Changes Daily
Seasonal Bar
House-made Rhubarb Shrub
Lido Deck ~ 16
Eagle Rare Bourbon, Lime
House-made Rhubarb Shrub
Passion Fruit, Lemon
Mykonos Sunrise ~ 16
Tito’s Vodka, Elderflower
Passion Fruit, Lemon
Luxury Cocktails
Dolin Blanc Vermouth de Chambery
Evening Prayer ~ 21
Tanqueray Ten, Cocchi Americano
Dolin Blanc Vermouth de Chambery
Truffle Stuffed Spanish Queen Olives
Elit-ist ~ 34
Stoli Elit Vodka, Dolin Dry Vermouth
Truffle Stuffed Spanish Queen Olives
La Fête Nationale
The Green Hour ~ 16
Old Tom Gin, Pernod, Housemade Almond Orgeat, Lemon, Egg White
Sazerac ~ 27
Whistle Pig 10yr Rye, Peychaud’s, Pernod
Add iced Champagne…Drink 3 to 5 of these slowly.’
Death in the Afternoon ~ 21
‘Pour 1 jigger of absinthe…
Add iced Champagne…Drink 3 to 5 of these slowly.’
– E. Hemingway
Pastis Classique ~ 13
Henri Bardouin, Ice, Carafe of Water
#skipthestraw
*straws available upon request
