Sunday, November 4, 2012

Autumn Menu is FINALLY out....


Seasonal Pickled Vegetable Jar
Chilled Gulf White Shrimp Cocktail 
Local Oysters on the Half Shell
Warm Olives, Orange & Spices
Warm Maine Jonah Crab Dip

small plates

Cornbread Panzanella Salad
pickled butternut squash, Vermont goat cheese puree, huckleberries, spiced pecans
Romaine Hearts 
white anchovy, parmesan, brioche,  anchovy & lemon dressing
Autumn Garden Salad
organic greens, seasonal vegetables, herbs, white balsamic & local honey vinaigrette
Fried Point Judith Long Fin Squid
pickled Fresno chilies, lime, scallions
Littleneck Clam Chowder 
house smoked bacon,Cape Cod clams, fresh oyster crackers
Lobster Minestrone
Maine yellow eyed beans, gilfeather turnips, cabbage, winter squash, parmesan froth
606 Cheese & Charcuterie 
selection of house made and artisan meats, pates and local cheese, seasonal accoutrements
Powder Point Oyster Po' Boy
kewpie mayonnaise, lettuce, greenhouse grown Maine tomatoes



Archer Angus Farms Grass Fed Beef (sirloin or filet)
baby turnips, carrot textures, bordelaise syrup 
Lamb Neck Ragu
Narragansett ricotta, mint, pistachios, house made pasta
Bristol Bay Wild Alaskan Sockeye Salmon
brussel sprouts, fingerling potatoes, black trumpet puree, champagne, winter citrus
Local Fisherman's Catch
ask about our daily feature using only local & responsibly harvested seafood
Butter Poached Lobster
truffle risotto, tangerine, spiced pork belly, lobster roe
Spinach & Fresh Mozzarella Ravioli
pine nut puree, crispy wild mushrooms, black truffle butter
Maine Mussels & Frites
Boston lager, cloves, coriander, mustard seed, orange
Roasted All Natural Half Chicken
butter whipped potato, braised swiss chard, natural jus
48 Hour American Wagyu Short Ribs
heirloom squash puree, pickled mustard seed,winter kale, roasted cipollini onions

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