Inspired by the Arethusa Dairy Farm
"If you're afraid of butter, use cream" - Julia Child
Beginnings
16.
Chilled Arethusa Gardens Beet Soup
Horseradish Custard, Fig Pâte de Fruit
16.
25.
Poached Lobster and Avocado Salad
Vanilla Brioche, Red Grapefruit, Hearts of Palm, Miso Dressing
25.
24.
Tartare of Hamachi
Cucumber, Radish, Tobiko, Yuzu Dressing, Salt-n-Vinegar Crisps
24.
17.
Arethusa Gardens Cherry Tomato Salad
Toasted Sourdough, Gem Lettuce, Pine Nuts, Arethusa Whole Milk Ricotta, Basil Gelée
17.
19.
Grilled Spanish Octopus with Oloroso
Smoked Pepper, Chorizo, Purple Potatoes, Leeks, Citrus, Herb Relish
19.
16.
Walnut Crusted Tiny Beets with Arethusa Blue
Muscat Grapes, Red Endive, Honeycomb, Arethusa Buttermilk
16.
19.
Sepe Farm Lamb Spare Ribs
Cucumber-Yogurt-Grain Salad, Tamarind-Lime Glaze
19.
18.
Chicken Liver Dumplings
Drunken Prunes, Onion Confit, Pistachios, Armagnac Sauce
18.
16.
Local Heirloom Lettuces with Smoked Arethusa Camembert
Celtuce, Pickled Cherries, Crumbled Shortbread, Pistachio Vinaigrette
16.
16.
Crispy Tempura Squash Blossoms filled with Romesco
Caponata, Hazelnut Praline, Mt. Tom Crisp, Meyer Lemon Aioli
16.
16.
House Smoked Trout with Arethusa Gardens Fingerling Potatoes
Bacon, Fennel, Radish, Caviar, Smoked Arethusa Sour Cream
16.
16.
Black Kale Salad with Soft Poached Egg
Speck, Citrus, Avocado, Toasted Focaccia, Mt. Tom, Hazelnut Vinaigrette
16.
23.
Jumbo Lump Crab Salad
Avocado, Breakfast Radish, Mango, Sweet Peppers, Buttered Toast
23.
24.
Half Dozen Beau Soleil Oysters (NB)
Tomato Water-Cucumber Mignonette, Basil Cream, Horseradish, Smoked Trout Roe
24.
18
/
26
Arethusa Farm Dairy Artisan Cheeses
Quince Pâte de Fruit, Roasted Nuts, Fresh Honeycomb, Rye-Sourdough Crackers
18
/
26
Mains
37.
Rohan Duck Breast Glazed with Litchfield Maple
Roasted Peaches and Blueberries, Hakurei Turnips, Marconas, Yuzu Duck Jus
37.
33.
Sweet Corn Ravioli
Sugar Snap Peas, Red Bell Pepper, Arethusa Garden Tomatoes, Basil, Roasted Corn Nage
33.
38.
Grilled Rare Yellowfin Tuna
Rock Shrimp, “Paella Rice”, Chorizo, Heirloom Tomato Gastrique, Toasted Focaccia, Rouille
38.
36.
Rack of Berkshire Pork Lacquered with Molasses
Braised Bacon, Crepinette, Maple Glazed Carrots, Kohlrabi, Peach Gastrique
36.
41.
Arethusa Butter Poached Nova Scotia Halibut
Sweet Corn-Fava Bean and Foraged Mushroom Succotash, Purple Potatoes, Basil, Corn Broth
41.
36.
Beef Short Rib in Open Celery Root “Ravioli”
Cipollini Onions, Pickled Carrots, Garden Beets, Horseradish Cream, Thyme-Braising Jus
36.
39.
Roasted Mediterranean Sea Bass
Broccoli Rabe, Garden Ratatouille, Chickpea Croquette, Salsa Verde, Citrus Relish
39.
33.
Grilled Q Farms Chicken under a Brick
Tapping Reeve Polenta, Blistered Arethusa Greenhouses Tomatoes, Rapini, Smoked Tomato Jus
33.
36.
Mustard Glazed Organic Scottish Salmon
Haricots Vert, Crushed Red Potatoes, Radish, Pickled Cucumber, Arethusa Yogurt
36.
29.
Roasted Jumbo Green Asparagus with Foraged Mushrooms
Pickled Fennel, Local Corn, English Peas, Celtuce, Mushroom Consommé
29.
38.
Roasted Diver Scallops
Crab Spätzle, Candied Bacon, Pickled Celery, Sweet Peppers, Tarragon-Lobster Nage
38.
41.
Grilled Prime Strip Steak with Garlic Scape Crust
Arethusa Blue Cheese Gnocchi, Black Kale Gratin, Butter Braised Radishes, Red Wine Sauce
41.
Our Local Vegetables Come From the Arethusa Gardens