| Appetizers |
| Yellow Fin Tuna Carpaccio haricot vert, piquillo pepper and mushroom a la Grecque balsamic glazed garlic cloves | |
| Assorted Cultivated Oysters on the half shell served lemon mignonette | |
| Jumbo Lump Maryland Blue Crab Cake cauliflower puree, capers ragout | |
| Cold Yellow Tomato Soup cherry to0matoes, smoked goat cheese, garlic croutons | |
| Scarborough Farms Mesclun Green Salad shaved vegetables crudites, white balsamic vinegar | |
| Wild Mushroom Risotto shaved parmesan and chive emulsion | |
| main course | |
| Salads |
| Market Beets And Goat Cheese shallot vinegrette, toasted pistachios, watercress salad | |
| main course | |
| Mixed Heirloom Tomatoes With Tahitian Vanilla water cress greens, white balsamic sorbet, parmesan tuile | |
| main course | |
| Caesar Salad romaine hearts, parmesan, croutons | |
| Fuji Apple Salad With Baby Arugula candied walnuts, blue cheese, raisins, lemon emulsion | |
| main course | |
| Grilled Wild Salmon And Arugula Lettuce Salad citrus segments, shaved fennel and hearts of palm | |
| Lemon Marinated Grilled Skirt Steak |
| Yellowfin Tuna Carpaccio haricot verts, piquillo peppers, mushrooms a la Grecque balsamic garlic cloves, nasturtium leaves | |
| Maine Diver Sea Scallop Ceviche cilantro mousse, avocado, pickled red onions | |
| Assorted Cultivated Oysters on the half shell lemon mignonette | |
| Chilled |
| Smoke Cured Salmon Tartare crème fraiche, pickled cucumber, quail egg, salmon roe | |
| Scarborough Farms Mesclun Green Salad shaved vegetable crudite, white balsamic vinegar | |
| Cold Yellow Tomato Soup cherry tomatoes, smoked goat cheese, garlic croutons | |
| Mixed Heirloom Tomatoes With Tahitian Vanilla watercress greens, white balsamic sorbet, parmesan tuile | |
| Fuji Apple Salad With Baby Arugula walnuts, blue cheese, raisins, lemon vinegrette | |
| Warm |
| Mile Feuilles Of Crab And Potato Tempura avocado mousse, togarashi, mizuna lettuce | |
| Jumbo Lump Maryland Blue Crab Cake cauliflower puree, capres and grape ragout | |
| Wild Mushroom Risotto shaved parmesan, micro basil, chive froth | |
| main course | |
| Diver Sea Scallops soft garlic puree, english pea tendrils chick pea fries and garlic emulsion | |
| Yellow Fin Tuna Loin heirloom tomatoes, broccoli, balsamic reduction | |
| Crusted |
| Herb Crusted Halibut farmer's market vegetable ragout, summer corn fondue | |
| Specialty |
| Caramelized Black Cod brown butter beef puree, candied ginger, peppercress | |
| Poached Scottish Salmon vichyssoise, melted leeks, potato cubes | |
| Whole |
| Chef's Market Fish Selections. Choice Of Two Garnishes |
| Pork Smashed Lemon Potatoes |
| Market Vegetables |
| Wild Mushroom Ragout |
| Smoked Fingerling Potatoes |
| Zucchini Provencal |
| Tomatoes In Tomato |
| Broccoli with roasted garlic |
| Heirloom Tomatoes |
| Yellow Beet Gratin |
| Farm |
| Roasted Jidori Chicken Breast wild forest mushroom ragout, potato puree, natural jus | |
| Quartet Of Beef tenderloin, short rib, oxtail croquette, bone marrow, potato fondant, creamed spinach, cipollini onions | |
| Sandwiches |
| Grilled Tuna Burger red pepper confit, black olives, aioli, chick pea fries | |
| House Cured Salmon Ruben Sandwich On Rye napa cabbage slaw with sweet mustard aioli | |
| Turkey BLT Sandwich with tomato soup | |
| Prime Beef Burger onion jam, portobello mushroom, swiss cheese, duo of pommes frites | |
| Entrees |
| Chefs Market Pasta Special |
| Roasted Jidori Chicken Breast wild mushroom ragout, pomme mousseline | |
| Thai Snapper En Papillote ginger scented jasmine rice, glazed vegetables, thai broth | |
| Yellow Fin Tuna Loin heirloom tomatoes, broccoli, balsamic reduction | |
| Herb Crusted Halibut farmer's ,market vegetable ragout, summer corn fondue | |
