Stationary

Raw Bar

Oysters on the Half Shell

Mignonette, Lemons, Hot Sauce

Passed Hors D’oeuvres

Duck Trap River Smoked Salmon on Rye with Cucumber and Lemon Aioli

Glazed Crispy Artic Char

Chilled Fennel and Grapefruit Soup with Leon Oil

Grilled Lobster with Lemon Aioli

Mini Tomato Galettes

Local Bluefin Tuna Crudo on Endive

Sourdough with House Hummus and Pickled Carrots

Local Baby Greens, Watermelon Radish, Snap Peas and Lemon Vinaigrette

Local Mussels with White Wine, Butter, Herbs and Lemon

Seared Local Halibut with Roasted Tomato Vinaigrette

Braised Beef Short Rib with Pearl Onions, Mushrooms and Demi Glace

House Gnocchi with Eggplant and Sage Butter

Crispy Duck Breast with Grilled Apricots

Buttered Local Baby Turnips

Salt and Pepper Fingerlings

Herb Roasted Local Beets

Charred Broccolini

Buttermilk Panna Cotta with Macerated Local Berries