with Sauce Bearnaise
with Sauce Bordelaise
with Lobster Mornay Sauce
with Shrimp, Scallops and Horseradish Mustard Goat Cheese Cream Sauce
Stuffed with Spinach and Crab and Wrapped in Katafi with Sauce Bercy
Milk Chocolate Sponge Cake, Marcona Almond Crumble, Orange Blossom Ice Cream, Candied Orange Peel, and Dehydrated Anise Meringue
in persimmon vinaigrette with grilled ricotta salata and candied hazelnuts.
with hearts of romaine, shaved parmesan, garlic croutons and white anchovy.
with confit baby bliss potatoes, house made bacon lardons and Manila clams.
in smoked tomato and Narragansett Lager broth with grilled chorizo, sweet onions and grilled garlic bread.
with honey poached cranberries, pickled sweet potato, homemade spiced marshmallow and maple gastrique.
with lobster, scallops, shrimp, caramelized fennel, smoked tomato, and truffled parsley root puree.
with Bay Shrimp, fried leeks, chiffonade spinach, yuzu aioli, and sweet and sour sauce.
Mandarinquat marmalade, grilled escarole, Swiss Chard and confit duck fricassee, with Mandarin Orange duck gastrique.
with Kamut grains, braised winter greens, black garlic celery root puree, and crispy shallots.
with sage spaetzle, roasted parsley root, and smoked paprika chicken jus.
with Malanga Root rosti, edamame and orange miso broth.
in Horseradish pommery mustard with goat cheese mashed potato and haricots verts.
with Sauce Bearnaise and canoe cut bone marrow.
with Sauce Gribiche.
with crispy shallots.
with house made bacon lardons.
with lemon, pecorino and extra virgin olive oil.