1st Course
Eva's Organic Greens Salad
Maytag Blue cheese, red onion, Yukon potato crisp, soy sherry vinaigrette
Heirloom Tomato Salad
tomato gazpacho, Re Manfredi olive oil, Nasturtium & Basil from The Rooftop Garden
Summer Beet & Vegetable Salad
asparagus, roasted beets, whipped honey, Narragansett Creamy whole milk ricotta
Charentais Melon & Arugula
Jamon Serrano, candied almonds, local arugula, flaky Maldon sea salt
Fava Bean Agnolotti
foraged mushrooms, Danielle provolone, beurre noisette
Native Corn Soup
crisp Chesapeake oyster, sweet corn fricassee
House-made Gnocchi
English peas, carrots, pine nuts, parmesan, Banylus & balsamic gastrique
Pan Seared Hudson Valley Foie Gras
citrus buttermilk biscuit, blueberry lemon verbena reduction, sweet & salty almond nougatine
Veal Sweetbreads
orange tarragon vinaigrette, peppadew pepper relish, snow pea salad
Artisanal Cheese Tasting
all cheeses are sourced from Farmstead, Wayland Square, Providence
2nd Course
Alaskan Halibut
Maine whitewater mussels, saffron braised fennel, Pernod shellfish nage
Carolina Brook Trout
watercress & pickled red onion salad, crisp fingerling potatoes, roasted grapes, lemon beurre blanc
George's Bank Scallop
truffled pea & mascarpone ravioli, sweet red pepper, radicchio & frisee
Maple Leaf Farms Duck
oyster mushrooms, leeks, vegetable couscous, orange duck jus
New Zealand Lamb
summer vegetables, tempura onion rings, foraged mushrooms, minted lamb jus
Veal Two Ways
country bacon, sage, Spring peas, crisp sweetbreads, carrot emulsion
Filet of Beef Tenderloin
pommes puree, parmesan & pine nut creamed spinach, red onion marmalade, Banylus black pepper bordelaise
Gracie's Rigatoni Campanaro
sweet & spicy sausage, plum tomato, ricotta salata
Summer Tasting of Vegetables
preparation changes daily
