Our Menu
Seasonal Menu
Scrambled Duck Eggs Smoked Salmon, Jambon de Bayonne “Cracklins” 15
Linguine with a Confit of Rabbit, Hedgehog Mushrooms and a Fried Quail Egg 16
Oysters 2 Ways Martha’s Vineyard Oysters on the half Shell with “Bloody Mary Ice” and Crispy Fried with a Smokey, Spicy Sweet Remoulade 3.25 ea (min.4/order)
L&E Rueben Braised Beef Tongue, Toasted Pumpernickel, Pickled Red Onions, Thousand Island Dressing and Horseradish Créme Frâiche 14
Arugula Salad, Poached French Butter Pears, Beet Carpaccio and Cumin Crusted Breast of Duck 16
Mesclun Salad with Lazy Lady Goat Cheese, Candied Walnuts, Crispy Beet and Sweet Potato Chips 12
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Braised Pork “Osso Bucco” Puree of Parsnips, Salad of Greek Feta, Dried Apricots and Red Watercress with a Sauce of Aged Apple Vinegar 28
Atlantic Fluke Bisque of Peeky Toe Crab, Jerusalem Artichokes and Rainbow Fingerling Potatoes 29
Wild Norwegian Steelhead Trout Buttered Fresh Maine Shrimp and Meyer Lemon Radicchio, Avocado and White Asparagus Salad 32
Boneless Beef Short Ribs Potato Dauphinoise and a Salad of Truffled Endive 32
Pan Roasted Monkfish on a Bed of Creamy Lemon Orzo Lobster “Tartiflette” 27
Pan Seared Sea Scallops, Creamed Spinach and Warm Duck Bacon Vinaigrette 30
*some changes to menu may occur
