Creamy Mushroom Soup
Lemon & Thyme Biscotti   $12

UpStairs Early Spring Caprese
Italian Mozzarella, Blood Oranges, Crispy Brioche & Fennel Pollen   $14

Wellfleet Oysters on the Halfshell
Slivers of Asian Pear & Yuzu Ice   $17

Sashimi of Bluefin Tuna
Avocado, Jicama & Tempura Snap Peas, Soy-Ginger Marinade   $18

Ravioli of Sweet English Peas
Parma Ham, Pecorino Romano & Mint   $14

Roasted Baby Beets
Horseradish Panna Cotta, Passionfruit & Arugula   $13

Nesenkeag Farmís Organic Greens
Wood-Grilled Vidalia Onions & Soy-Licorice Vinaigrette   $11

Root Vegetables & Tiny Ricotta Gnocchi
Cardamom Wine Broth, Shitake Mushrooms & Mint   $22

Seared Giant Nantucket Sea Scallops
Creamy Fregola, Porcini Marmalade with Grapes & Tarragon   $37

Hand-Rolled Cavatelli and Short Ribs
Topped with a Salad of Brussels Sprouts Leaves, Parmesan & Black Truffle   $29

Roasted Breast of Pheasant
Housemade Sausage, Creamy Kale & Sweet Potato Tortellini   $35

Roasted Saddle of Colorado Lamb
On White Wine-Braised Lamb Ragout
Fava Beans, Apricot Vinaigrette & Macadamia Nuts   $37

Bacon-Wrapped Beef Tenderloin
Lamb Spaetzel, Heirloom Carrots, Cilantro & Brown Butter Ponzu   $35

Sautéed Atlantic Red Snapper
Oyster Mushrooms, Cranberry Beans, Tiny Potatoes & Tarragon   $32

Platter of Artisan Cheeses
Three, Five or Seven Pieces    $12/16/22

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Five or Seven Courses   $72/95
Additional Wine Pairing  $32/45

UpStairs Early Spring Caprese
Italian Mozzarella, Blood Oranges, Crispy Brioche & Fennel Pollen 
N.V. Paul Goerg, Premier Cru, Blanc de Blancs(Vertus)

Mushroom Cappuccino (7)
Lemon & Thyme Biscotti
2004 Chardonnay, Domaine Caillot Les Herbeux (Burgundy)

Ravioli of Sweet English Peas
Parma Ham, Pecorino Romano & Mint
2005 Gr¸ner Veltliner, Sigl Steinfeder (Wachau, AU)

Slow-Baked Atlantic Salmon
White Asparagus, Lightly-Pickled Rhubarb & Mint
2006 Furmint, Royal Tokaji (Hungary)

Roasted Saddle of Colorado Lamb
On White-Wine Braised Lamb Ragout
2001 Cabernet Sauvignon, Fisher Vineyards Coach Insignia (Napa)

Artisanal Cheese Selection (7)
2005 Abundance Vineyards Abundantly Rich Red (Lodi)

Orange Scented Madeleines
Orange Curd, Candied Orange Zest & Grand Marnier Digestif
2001 Chateau Coutet Sauternes (Barsac)

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Five or Seven Courses   $55/$70
Additional Wine Pairing   $32/$45

UpStairs Late Winter Caprese
Italian Mozzarella, Blood Oranges, Crispy Brioche & Fennel Pollen 
N.V. Paul Goerg, Premier Cru, Blanc de Blancs (Vertus)

Mushroom Cappuccino (7)
Lemon & Thyme Biscotti
2004 Chardonnay, Domaine Caillot Les Herbeux (Burgundy)

Ravioli of Sweet English Peas
Pecorino Romano & Mint
2005 Gr¸ner Veltliner, Sigl Steinfeder (Wachau, AU)

Warm Artichokes & Harricots Verts
Black Truffle Vinaigrette
2006 Pinot Noir, Brooks (Willamette Valley)

Winter Root Vegetables & Tiny Ricotta Gnocchi
Cardamom Wine Broth, Shitake Mushrooms & Mint
2005 Syrah, Domaine Marc Kreydenweiss PerriËres (Southern RhÙne Valley)

Artisanal Cheese Selection (7)
2005 Abundance Vineyards Abundantly Rich Red (Lodi)

Orange Scented Madeleines
Orange Curd, Candied Orange Zest & Grand Marnier Digestif
2001 Chateau Coutet Sauternes (Barsac)

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Five Courses   $50
Additional Wine Pairing   $20

Roasted Summer Beets
Horseradish, Wild Baby Arugula & Passionfruit
2003 Cèlestion Blondeau, Sauvignon Blanc (Loire)

Watermelon Gazpacho
Sweet Tarragon & Yellow Watermelon Emulsion
2004 Pinot Blanc, Dom. Buecher (Alsace)

Tempura Snap Peas
Avocado, Jicama & Soy Ginger Marinade
2005 Chardonnay, Chateau Laboure-Roi  (Burgundy)

Perfectly Poached Early Summer Vegetables
Herbed Mushroom Broth  
2005 Pinot Noir, King Estate (Willamette)

Less-Than-Traditional Summer Panzanella
Shiso Emulsion & Truffle Vinaigrette
2001 Tempranillo, Finca Valpiedra Reserva (Rioja)

Sardinian Cous Cous
Foraged Porcini Marmalade & Tarragon
2005 Cabernet Sauvignon, Bezana (Chile)

Trio of Sorbets
1993 Icardi Nonu Lino, Moscato (Castiglione, IT)

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Artisan Cheese Selections
with Seasonal Accomaniments    $14

Apple Strudel
Apple Butter & Cinnamon Ice Cream   $10

Chocolate & Espresso
Chocolate Mousse, Espresso Soaked Devil’s Food Cake,
Espresso Ganache & Raspberry Sorbet   $12

Classic Profiteroles
Coconut Ice Cream, Warm Chocolate Sauce & Pralines   $10

Orange “Charlotte”
Vanilla-Scented Lady Fingers, Orange Chantilly,
Winter Citrus Compote & Tangerine Ice   $10

Nightly Selection of Housemade Ice Creams or Sorbets   $8

Steven Brand, Chef
Matthew Paul Reiser, Wine Director

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