Starters

• Ceviche Mixta
  with Mango-Mint Mojo & Watermelon 14.
• Duxbury Oysters on the ½ Shell
  Cucumber-Lime Mignonette 15.
• Butter Lettuce Salad
  With Hearts of Palm, Citrus & Smoked Chile Buttermilk Dressing, Crispy Garbanzo beans 11.
• Sopa de Ajo Verde
  Green Garlic Soup with Stinging Nettles, Crème Fraiche
  & Serrano Ham 11.
• Baby Arugula & Asparagus
  Tossed with Crispy Duck Confit, Toasted Almonds, Sherry-Rhubarb Vinaigrette and Bleu de Basque Cheese 14.
• Warm Maine Crab & Smoked Cod Tart
  with Green Tomato Salsa & Charred Tomato Vinaigrette 13.
• Escargot de Bourgogne
  Traditional French Burgundy Snails with Garlic-Parsley Butter 12.

Entrées

• Herb Roasted Chicken Breast
  Spring Vegetable & Mushroom Fricassee and Smashed Potatoes 24.
• Steak Frites
  Grilled N.Y. Sirloin with Great Hill Blue-Peppercorn Sauce
  & Watercress 32.
• Uni Butter Poached Lobster & Cod
  Over Paparedelle Pasta with Chantenay Carrots 30.
• Criollo Bouillabaisse
  Latin Spiced Saffron Fish Stew with Fresh New England Shellfish and a Chipotle-Garlic Rouille 29.
• Apple Wood Smoked Rainbow Trout
  with Green Apple Nage & Celeriac Puree 27.
• Grilled Lamb Leg
  with Ginger Sweet Potato Puree, Grilled Asparagus & Roasted Garlic Piquillo Pepper Jus 28.
• Latin Vegetable Torta
  with Huevos Manchego, Spaghetti Squash, Roasted Calabaza,
  Romesco Verde & Spiced Pepitas 29.

prix fixe

• 3-Courses $39.
  
• Appetizer, choice of:
  
• Saffron Mussel Stew
  with White Wine, Leeks & Grilled Garlic Crôute
• Yellow & Green Bean Salad
  Ricotta Salata, Toy Box Tomatoes & Lemon-Honey Thyme Dressing
• Entree, choice of:
• Skate Wing Almondine
  with Yukon Gold Potato Salad & Grilled Ramps
• Wood Grilled Hanger Steak
  with Sauce Chimichurri, Pomme Puree & Haricot Vert
• Dessert
  Choose From Our Menu or
  Artisanal Cheese from Formaggio Kitchen for an Additional $3

wine specials

• Glass 9. ½ Carafe 23. Bottle 36.
  
• Red Grenache/Syrah, Le Paradou, France 2008
• Rosé Coteaux de Landuedoc, Domaine du Poujol, France 2009