Spring Menu
(April - June)
Appetizers
MINI CRAB QUICHEM
tarragon, baby leek, Old Bay
FAVA BEAN CROSTINI CONFIT
garlic, herbed ricotta
SCALLOP CRUDO
fresh chive, preserved lemon, smoked sea salt
First Course
POTATO-LEEK SOUP
spring herbs, crème fraiche
SAVORY BREAD KNOTS
with garlic-herb butter
GRILLED ASPARAGUS
with charred lemon, poached egg, and pecorino cheese
Main Course
GULF OF MAINE HALIBUT
charred spring onion, radish, white bean, brodo
WINE-BRAISED LAMB SHANK
root vegetable puree, chutney
LOBSTER AGNOLOTTI
handmade pasta, lobster-ricotta filling, roasted carrot sauce
SPINACH FETTUCINI
chive pesto, fava bean, pistachio
Desserts
RHUBARB SHORTCAKE
homemade biscuit, rhubarb compote, whipped cream, mint
OLIVE OIL CAKE
with maple crema and lemon zest