Chef Aguinaldo Monteiro Filho

Beet-Cured King Salmon: Vibrant, citrus-and-beet cured salmon served with horseradish crème fraîche and fresh micro-dill

Jonah Crab & Shaved Asparagus Salad: Sweet local Jonah crab meat paired with ribbons of raw spring asparagus, Easter egg radishes, and toasted Marcona almonds, dressed in a light Meyer lemon vinaigrette

Yellowtail Crudo with Watermelon Radish: Thinly sliced yellowtail paired with shaved watermelon radish, pistachio gremolata, and a bright yuzu-ponzu vinaigrette

Prime Beef Tartare with Crispy Potato & Black Garlic: Hand-cut prime beef, black garlic emulsion, crispy potato lattice, chives, and shaved cured egg yolk

Seared Scallop & Corn Purée: A single jumbo scallop pan-seared to perfection, resting on velvety sweet corn silk with crispy pancetta

Summer Truffle & Ricotta Gnocchi: Pillowy handmade ricotta gnocchi tossed in brown butter, finished with summer black truffles

Maine Lobster Risotto: Creamy Carnaroli rice infused with butter-poached lobster chunks, fresh chives, and preserved lemon

Spring Vegetable Risotto: Creamy Arborio rice folded with the season's best asparagus, peas, and ramps

Local Halibut: Pan-roasted Atlantic halibut with a vibrant green pea and mint pure, finished with a delicate Meyer lemon beurre blanc and fresh pea tendrils

Roasted Duck Breast: Pan-seared duck with a crisp skin, served alongside a tart rhubarb gastrique and wilted summer greens

Spring Lamb Loin: Tender roasted lamb loin accompanied by grilled asparagus and a light lamb jus

Grilled Cauliflower Steak: Charred cauliflower steak, smoked almond romesco, golden raisin agrodolce, pistachio crumble, herb oil

Strawberry & Rhubarb Mille-Feuille: Crisp, buttery layers of puff pastry filled with vanilla bean diplomat cream, native New England strawberry compote, and softly poached rhubarb

Maine Blueberry & Lemon Thyme Tart: A delicate shortbread tartlet filled with tangy lemon curd, generously topped with fresh wild Maine blueberries and a sweet lemon-thyme glaze

Lavender Panna Cotta: A delicate floral-infused cream served with a wild Maine blueberry coulis and almond crumble

Lemon Semifreddo: A semi-frozen, creamy citrus dessert that balances sweet and tart perfectly

Duxbury Oysters & Green Apple Mignonette: Freshly shucked local Massachusetts oysters topped with a crisp green apple, shallot, and jalapeño mignonette, finished with micro-cilantro

Whipped Ricotta & Spring Pea Crostini: Artisanal sourdough crostini topped with airy local ricotta, smashed sweet English peas, preserved lemon, and Crushed hazelnut spicy praline

Cured Scallop & Buttermilk: Diver scallop cured in citrus, served with a dill-infused buttermilk dressing and sea beans

Prime Beef Carpaccio: Thinly sliced prime beef, shaved fennel, capers, Parmigiano, lemon olive oil, and crispy shallots

Shaved Spring Vegetable Salad: Raw asparagus ribbons, baby fennel, English peas, Easter egg radishes, toasted almonds, Meyer lemon vinaigrette

Spring Pea Gnocchi: Pillowy handmade ricotta gnocchi tossed in brown butter with sweet English peas and fresh mint

Squid Ink Linguine: Black pasta tossed with tender shrimp, garlic, and tomato saffron broth

Spring Vegetable Risotto: Creamy Arborio rice folded with the season's best asparagus, peas, and ramps

Ora King Salmon "Verde": Salmon fillet over a bed of minted pea purée and tarragon sauce

Lemon-Thyme Chicken Supreme: Airline chicken breast roasted with lemon and thyme, served with buttery fingerling potatoes and spinach cream

Local Bass: Crispy-skin bass fillet resting on shaved summer zucchini, finished with a vibrant basil oil

Herb-Roasted Spring Lamb Rack: Lamb rack encrusted with spring herbs, served medium-rare over a light onion soubise, accompanied by charred baby carrots and fava beans with a mint-infused lamb jus

Grilled Cauliflower Steak: Charred cauliflower steak, smoked almond romesco, golden raisin agrodolce, pistachio crumble, herb oil

Strawberry & Rhubarb Mille-Feuille: Crisp, buttery layers of puff pastry filled with vanilla bean diplomat cream, native New England strawberry compote, and softly poached rhubarb

Maine Blueberry & Lemon Thyme Tart: A delicate shortbread tartlet filled with tangy lemon curd, generously topped with fresh wild Maine blueberries and a sweet lemon-thyme glaze

Lavender Panna Cotta: A delicate floral-infused cream served with a wild Maine blueberry coulis and almond crumble

Lemon Semifreddo: A semi-frozen, creamy citrus dessert that balances sweet and tart perfectly

Chocolate Crémeux: A dense, intensely rich dark chocolate cream served with a touch of sea salt and coffee creme anglaise

Charred Peach & Prosciutto Board: Flame-grilled summer peaches paired with Prosciutto di Parma, torn burrata, and balsamic glaze

Grand Spring Mezze Board: Creamy hummus, tzatziki, marinated olives, grilled artichokes, and warm pita bread

Whipped Ricotta, Peas & Crostini: Bowls of airy local ricotta with hot honey, alongside smashed peas and grilled sourdough

Cured Salmon & Caviar Blini Platter: House-cured salmon, warm blinis, crème fraîche, and fine caviars for self-assembly. Supplement (+$10)

New England Seafood Tower: A spectacular chilled platter of Duxbury oysters, jumbo shrimp cocktail, and Jonah crab claws. - Supplement (+$15)

Watermelon, Mint & Feta Bowl: A refreshing and vibrant salad of compressed watermelon, colorful heirloom tomatoes, torn mint, and feta

Spring Panzanella Salad: Toasted sourdough chunks tossed with spring asparagus, heirloom tomatoes, basil, and a red wine vinaigrette

Rigatoni with Spring Lamb Ragù: A comforting, large platter of wide pasta tubes coated in a slow-braised, rosemary-infused lamb ragù

Grilled Caesar Salad: Hearts of romaine lightly charred, served with white anchovies, shaved Parmesan, and garlic croutons

Grilled Summer Vegetable Antipasti: Elegant platters of wood-fired zucchini, eggplant, bell peppers, and asparagus drizzled with olive oil

Grilled Asparagus: spring asparagus and young pecorino, tossed in a bright Meyer lemon vinaigrette

Wood-Fired Flank Steak: Tender, marinated flank steak grilled over an open flame, sliced thin and served with vibrant summer chimichurri

Bass: Local striped bass grilled with shaved fennel and citrus wheels, served with bright herb salsa verde

Herb-Crusted Leg of Lamb: Slow roast leg of lamb, encrusted with garlic and rosemary, with a red wine jus

Ora King Salmon: King Salmon roasted, glazed with maple and mustard, garnished with fresh dill

Summer Truffle Chicken: Whole organic chickens flattened and roasted with black truffle butter under the skin, served golden brown

Bone-In Beef Short Ribs: Massive, tender beef ribs slow-cooked to perfection, glazed in a savory-sweet bourbon reduction

Vegetarian Paella: A vibrant Spanish rice dish cooked in a traditional pan, loaded with seasonal summer vegetables

Heritage Pork Loin: Thick-cut, pasture-raised pork served with a sweet and tart cherry mostarda and a savory thyme jus, over fresh corn polenta

Rustic Peach & Bourbon Galette: A massive free-form pastry filled with flame-roasted summer peaches, sliced and served with vanilla ice cream

Build-Your-Own Strawberry Shortcake: A fun, elegant station with house-made biscuits, macerated strawberries, and bowls of Chantilly cream

Large Limoncello Tiramisu: A bright, summery twist on the classic, layered with ladyfingers soaked in Limoncello and mascarpone cream

Warm Mixed Berry Cobbler: A beautiful cast-iron skillet filled with bubbling local blackberries and blueberries under a sweet biscuit crust

Ahi Tuna Tartare – Hand-cut tuna seasoned with preserved lemon and cucumber, served with a spicy Japanese togarashi tuile

Beet & Coconut Curry – Coconut milk soup with beets, butter-poached lobster, and sea beans

Chilled Vichyssoise – Leek and potato cream with crab salad and crispy leeks

Smoked Beef Carpaccio – Smoked beef with Parmigiano-Reggiano, herbs, and truffle aroma

Artisanal Burrata & Grilled Peach Description: Creamy burrata cheese paired with flame-grilled seasonal peaches and tender asparagus, drizzled with aged balsamic reduction and extra virgin olive oil

Tuna Crudo - Citrus Yellowfin tuna, lime and orange segments, scallion oil, allspice salt, and mild Scotch bonnet oil

Handmade Ravioli d’Oro – Filled pasta with black truffle cream and toasted hazelnuts

Wild Mushroom Rondelle – Mushroom-filled pasta with spring vegetables

Chicken à la King Vol-Au-Vent: Delicate puff pastry shells filled with organic chicken ragout, wild mushrooms, and a sherry-infused velouté

Crab Casarecce Description: Twisted pasta tossed in a rich, spicy mascarpone sauce with fresh crab meat, brightened with Meyer lemon zest and toasted sourdough breadcrumbs

Crab salad & Chilled Vichyssoise Description: A silky leek and potato cream served chilled, topped with succulent jumbo lump crab salad and finished with delicate crispy leeks for texture

Pan-Seared Petrale Sole – Sole with braised leeks and beurre blanc with trout roe

Wild Mushroom Strudel – Mushroom strudel with spinach cream and glazed carrots

Filet Mignon with Gratinated Mushrooms – Filet mignon with potato mille-feuille and demi-glace

Phyllo-Wrapped Atlantic Cod Description: Flaky cod encased in crisp, buttery pastry, served over a medley of roasted root vegetables and a rich, velvety seafood bisque

Gochujang-Spiced Sea Bass Description: Pan-seared bass over a creamy gochujang-infused hummus, accompanied by sautéed zucchini and a refreshing garden herb salad

Lamb Rack Persillade: Herb-crusted lamb rack served medium-rare with a red wine reduction. Sides: Beluga Black Lentils and garlic-sauteed Swiss Chard

Blood Orange Posset – Citrus cream with fresh fruit and mint

Lavender Crème Brûlée – Floral custard with caramelized sugar

Sicilian Pistachio Panna Cotta – Pistachio cream with sea salt

White Chocolate & Cardamom Custard – Custard with seasonal fruits and almond crumble

New England Apple Tarte Tatin: "Upside-down caramelized tart featuring locally sourced apples. Prepared with farm-fresh New England butter and a crisp, house-made pastry crust. Served warm with a dollop of Madagascar vanilla bean Crème Fraîche."

Artisanal Cheese & Charcuterie Board: A curated selection of local cheeses, cured meats, honeycomb, candied nuts, and Dijon mustard

Deviled Eggs with Caviar: A dozen smoked yolk deviled eggs topped with premium caviar and micro-dill

Lobster Toast Platter: Maine lobster mousse on toasted brioche points with tarragon aioli and lemon zest

Oysters Rockefeller: Fresh oysters baked with Pernod-infused spinach cream and a golden herb-butter panko crust

Smoked Salmon on Rye: Applewood smoked salmon over artisan rye crisps with horseradish crème fraîche and capers

Beef Tartare Crostini: Prime beef tartare with caper berries and dijonnaise on toasted baguette shards

Truffle Arancini: Crispy risotto spheres filled with forest mushrooms and fontina, served with garlic-truffle aioli

Duck Confit Sliders: Shredded duck leg, cherry gastrique, and pickled shallots on mini toasted brioche buns

Crispy Pork Belly Skewers: Maple-bourbon glazed pork belly served over a communal bowl of silky parsnip purée

Shrimp Cocktail Shooters: Chilled jumbo shrimp served with a spicy house-made vodka cocktail sauce

Ahi Tuna Tartare: Hand-cut tuna with preserved lemon and cucumber, served with spicy togarashi tuiles

Burrata & Roasted Winter Squash: Large creamy burrata globes with maple-roasted butternut squash and sage brown butter

Crab Salad & Chilled Vichyssoise: A tureen of silky leek and potato cream topped with jumbo lump crab salad and crispy leeks

Lobster, Beet & Coconut Curry: A vibrant coconut milk and beet soup served with butter-poached lobster and sea beans

Smoked Beef Carpaccio: Sliced smoked beef finished with shaved Parmigiano-Reggiano, fresh herbs, and truffle aroma

Yellowfin Tuna Crudo: Sliced tuna with citrus segments, scallion oil, allspice salt, and Scotch bonnet oil

Pork Belly & Apple Gastrique: Slow-roasted pork belly platters with green apple reduction and parsnip silk

Roasted Pear & Gorgonzola Salad: White wine poached pears, bitter winter greens, Gorgonzola Dolce, and candied walnuts

Wild Mushroom & Cognac Cream: A rich forest mushroom soup finished with Cognac, truffle foam, and parmesan crisps

Pan-Seared Scallops: Jumbo scallops served over cauliflower silk with crispy pancetta and herb oil

Chicken à la King Vol-Au-Vent: Large puff pastry shells filled with organic chicken ragout, wild mushrooms, and sherry velouté

Crab Casarecce Bake: Twisted pasta in spicy mascarpone sauce with fresh crab and a sourdough breadcrumb crust

Handmade Ravioli d’Oro: Silk pasta pillows filled with herbed ricotta, finished with black truffle cream and toasted hazelnuts

Jerk-Roasted Cauliflower Steaks: Whole-roasted cauliflower marinated in jerk spices with herb oil and citrus glaze

Wild Mushroom Rondelle: Pasta rounds layered with mushroom duxelles, spring vegetables, and pickled chanterelles

Squid Ink Linguine: Black pasta with sautéed calamari, garlic, chili, and a white wine clam reduction

Rabbit Pappardelle: Wide pasta ribbons with slow-braised rosemary rabbit ragù and aged pecorino

Risotto Milanese: Large-format saffron carnaroli rice topped with a rich marrow reduction

Duck Tortellini in Broth: Handmade pasta in a crystal-clear duck consommé with seasonal root vegetables

Asparagus & Leek Tart: Flaky pastry base with Gruyère custard, topped with a shaved asparagus and radish salad

Filet Mignon & Gratinated Mushrooms: Sliced beef tenderloin with golden mushrooms and rich red wine demi-glace

Gochujang-Spiced Sea Bass: Pan-seared bass fillets over gochujang-infused hummus and sautéed zucchini

Lamb Rack Persillade: Herb-crusted Australian lamb rack served over Beluga lentils and Swiss chard

Pan-Seared Petrale Sole: Delicate fillets served with braised leeks and a trout roe Beurre Blanc

Phyllo-Wrapped Atlantic Cod: Golden pastry-encased cod served over roasted root vegetables and seafood bisque

Wild Mushroom Strudel: Savory mushroom pastry served on vibrant spinach cream with honey-glazed carrots

48-Hour Short Ribs: Tender slow-braised ribs served with a large pot of traditional Aligot (cheesy mash)

King Salmon "Verde": Sliced salmon fillets over a bed of minted pea purée and tarragon sauce

Coconut-Curried Shrimp: Poached jumbo shrimp in aromatic curry, served over jasmine rice with scallion oil

Honey-Glazed Duck Roast: Sliced duck breast with cherry-port reduction and wild rice pilaf

Apple Tarte Tatin: Rustic caramelized apple tart served with a bowl of Madagascar vanilla crème fraîche

Blood Orange Posset Tasting: Mini citrus creams with mint and fresh orange segments

Sicilian Pistachio Panna Cotta: Silky cream infused with premium pistachios and a hint of sea salt

Lavender Crème Brûlée: Brittle-topped floral custard served with shortbread biscuits

White Chocolate & Cardamom Custard: Velvety custard with macerated seasonal fruits and almond crumble

Banana & Rum-Spiced Tart: Large almond crust tart with vanilla crème and caramelized bananas

Coconut & Pineapple Panna Cotta: Tropical cream with pineapple gelée and toasted coconut crisps

Large-Format Chocolate Soufflé: Molten chocolate cake served with Grand Marnier crème anglaise

Poached Pear Platter: Red wine poached pears with spiced hibiscus, mascarpone, and walnut crumble

Lemon Verbena Sorbet: Refreshing palate cleanser served with forest berries and honey tuiles