Sample Menu Summer 2008:

Brigadoon Farm Kobe Beef Carpaccio
House smoked Kobe beef carpaccio “dumplings” filled with garlic-parmesan custard, North Ashford Farm’s micro greens $15

North Ashford Farm Cucumber Soup

Chilled North Ashford Farm cucumber soup “martini” with wasabi foam and cucumber noodles  $12

Squash Blossom Beignets
North Ashford Farm summer squash soup, squash blossom beignet filled with house made ricotta, tarragon oil $14

House Made Gnocchi

House made gnocchi, polenta encrusted sweetbreads, porcini cream fraiche and crispy sage leaves $14

Maine Jonah Crab
Farm melon gazpacho, just caught crab meat, micro greens $15

 

Blue Hill Mussels

Maine’s premier mussels in a sauvignon blanc, shallot, and saffron-Dijon broth $14

 

Slow Roasted North Ashford Farm Beets

Bush Meadow Farm goat cheese parfait, roasted ruby and golden beets, toasted walnuts $13

North Ashford Farm Spring Salad

Twelve farm baby greens, shaved fennel, haricot verts, farm asparagus, Bush Meadow Farm goat feta $12

 

Entrées:

 

Georges Bank Scallops
Pan seared Georges Bank scallops with sautéed chard and scallop jus, scallop ceviche and hazelnut encrusted sea scallops $36

 

Gulf of Maine Hake
Roasted Hake with a mushroom consommé and sautéed Swiss chard and mushrooms, panko encrusted hake cake with chili aioli and hake and cherrystone clam chowder $32

Maine Lobster

Lightly smoked butter poached lobster tail on a potato puree with caramelized leeks and Parisienne beets, lobster bisque with lobster ceviche and lobster and Maine shrimp fritters with an lemongrass aioli $36

 

 Manchester Farms Quail

Cranberry and apple stuffed quail, pan seared quail breast with sautéed spinach and “frisee aux lardons” with poached quail eggs $34

Amish organic Free Range Chicken

Pan-roasted breast with farm onions and baby carrots, braised drumstick “lollipop” on roasted eggplant and sate with tzatziki dip $28

 

Tasting of Mushrooms
Saffron and golden beet risotto topped with sautéed honshimeji mushrooms and a soft poached Reynolds Farm egg, hen of the woods mushroom tart and abalone mushroom tempura $30

Rabbit “Olivier”

Poached saddle of rabbit medallions, leek filled crepe and farm onions, roasted stuffed leg and chilled rillette of rabbit $34

New England Pastured Raised Beef
Grilled Wolfe’s Neck Farm hanger steak with roasted North Ashford Farm fingerlings, Ioka Farm’s braised short ribs on North Ashford Farm roasted root vegetables with Brigadoon Farm’s Kobe beef “sliders” $36

TRIO OF DUCK
Pan seared duck breast with baby carrots and haricot verts, house cured duck leg confit and a duck and chicken liver mousse with house made flatbread $35

Please note that a 20% gratuity is automatically added to parties of five or more