Soups and Salads

Corn Soup

A velvety blend of corn and leeks, served with a delicate corn beignet 

Salade Verte

Crisp butter lettuce, frisée and a sherry vinaigrette

Caesar Salad

Gem lettuce gently tossed in an anchovy dressing, topped with grated parmesan cheese and fresh croutons

Beet Salad

Accompanied by seasoned yogurt, pine nuts, mustard vinaigrette, and seasonal greens

Lobster Salad

Whole Maine Lobster kissed with lime and served on a bed of butter lettuce tossed in green goddess dressing

Cold Appetizers

Salmon Tartare

Delicately dressed with lime juice, diced radish, and cucumber served under a salad of razor clams

Tuna Crisps

Delicately dressed with lime juice, diced radish, and cucumber served under a salad of razor clams

Terrine of Foie Gras

Garnished with apricots and grilled baguette

Tomato Tarte

Cherry tomatoes nestled in warm pastry, served alongside chilled burrata and basil pesto

Hot Appetizers

Frog Legs

Lightly sautéed in a garlic and parsley sauce

Black Truffle Risotto

Slow-cooked Carnaroli Rice infused with mushrooms, parmesan, and shaved black truffle

Shrimp

Sautéed in butter with parsley and garlic

Slow Roasted Bone Marrow

Slow roasted and served with grilled baguette, and red onion jam