Chef Anthony Licari

French Onion Soup with Gruyère Croutons

Endive Salad with Roquefort and Candied Pecans: Crisp endive leaves topped with crumbled Roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)

Smoked Salmon Rillettes with Pickled Shallots: Creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers

Sautéed Wild Mushrooms on Toasted Sourdough with Garlic and Thyme (vegetarian)

Potato Leek Soup with Crème Fraîche and Chives (vegetarian)

Kale Caesar Salad with Toasted Herb Bread Crumbs (vegetarian)

Herb-Crusted Goat Cheese with Baby Greens and Champagne Vinaigrette: Creamy goat cheese coated in fresh herbs and breadcrumbs, baked until golden and served over mixed baby greens with a Champagne vinaigrette (vegetarian)

Arugula and Pear Salad with Goat Cheese and Candied Walnuts: Peppery arugula tossed with sliced pears, crumbled goat cheese, candied walnuts, and a lemon-Dijon vinaigrette (vegetarian)

Braised Beef Cheeks with Red Wine Reduction and Creamy Polenta: Beef cheeks slowly braised in red wine and aromatics until fork-tender, served with a rich red wine reduction sauce and creamy Parmesan polenta

Duck Breast Over Risotto with Truffle Oil and Parmesan Crisps: Creamy Arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy Parmesan crisps for added texture

Roasted Quail with Pancetta and Sage Stuffing: Quail marinated in a blend of olive oil, lemon, and herbs, stuffed with a savory pancetta and sage filling, roasted until golden brown, and served with a red wine reduction

Wild Mushroom Risotto with Truffle Oil and Parmesan Crisps (vegetarian)

Lavender Crème Brûlée with Fresh Berries: Creamy lavender-infused custard topped with a caramelized sugar crust, served with a medley of fresh berries and a sprig of mint

Poached Pear in Red Wine with Vanilla Bean Ice Cream: Ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Vanilla Chevre Cheese Cake

French Onion Soup with Gruyère Croutons

Endive Salad with Roquefort and Candied Pecans: Crisp endive leaves topped with crumbled Roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)

Sautéed Wild Mushrooms on Toasted Sourdough with Garlic and Thyme (vegetarian)

Smoked Salmon Rillettes with Pickled Shallots: Creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers

Braised Beef Cheeks with Red Wine Reduction and Creamy Polenta: Beef cheeks slowly braised in red wine and aromatics until fork-tender, served with a rich red wine reduction sauce and creamy Parmesan polenta

Roasted Quail with Pancetta and Sage Stuffing: Quail marinated in a blend of olive oil, lemon, and herbs, stuffed with a savory pancetta and sage filling, roasted until golden brown, and served with a red wine reduction

Duck Breast Over Risotto with Truffle Oil and Parmesan Crisps: Creamy Arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy Parmesan crisps for added texture

Wild Mushroom Risotto with Truffle Oil and Parmesan Crisps (vegetarian)

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Lavender Crème Brûlée with Fresh Berries: Creamy lavender-infused custard topped with a caramelized sugar crust, served with a medley of fresh berries and a sprig of mint

Chocolate Pots de Crème with Espresso Whipped Cream: Rich and indulgent chocolate pots de crème topped with espresso-infused whipped cream and chocolate shavings

Poached Pear in Red Wine with Vanilla Bean Ice Cream: Ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid

Bruschetta with Tomato, Basil, and Burrata (vegetarian)

Focaccia & Stracciatella

Prosciutto-Wrapped Figs with Goat Cheese and Honey

Charcuterie

Butternut Squash Ravioli with Sage Butter (vegetarian)

Veal Meatballs in Tomato Basil Sauce with Cheesy Polenta

Chicken Parmesan over handmade pasta

Pappardelle with Braised Rabbit Ragu and Wild Mushrooms: Wide ribbons of pappardelle pasta tossed in a rich rabbit ragu made with tomatoes, white wine, and aromatic herbs, finished with sautéed wild mushrooms

Mini Cannoli

Lemon Ricotta Cheesecake with Blueberry Compote: Light and creamy lemon ricotta cheesecake, topped with a tangy blueberry compote and garnished with fresh lemon zest

Bourbon Vanilla Bean Tiramisu with Espresso Ganache: Layers of bourbon-spiked mascarpone cream and espresso-soaked ladyfingers, topped with a rich espresso ganache and cocoa powder

Fig and Honey Tart with Mascarpone Cream: Buttery tart filled with sweet figs and drizzled with honey, served with a dollop of creamy mascarpone cheese and a sprinkle of toasted almonds

Focaccia & Stracciatella & Cured Meats

Endive Salad with Roquefort and Candied Pecans: Crisp endive leaves topped with crumbled Roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)

Smoked Salmon Rillettes with Pickled Shallots: Creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers

Sautéed Wild Mushrooms on Toasted Sourdough with Garlic and Thyme (vegetarian)

Panzanella Salad with Heirloom Tomatoes and Croutons (vegetarian)

Grilled Asparagus Salad with Shaved Parmesan (vegetarian)

Herb-Crusted Goat Cheese with Baby Greens (vegetarian)

Clam Chowder

Handmade Gnocchi with Wild Mushroom Ragout (vegetarian)

Pan-Seared Duck Breast with Cherry Port Reduction: Succulent duck breast, pan-seared to perfection and served with a rich cherry port reduction, accompanied by roasted root vegetables and sautéed greens

Veal Osso Buco with Gremolata and Creamy Parmesan Risotto

Seared Scallops with Cauliflower Puree and Brown Butter Sage Sauce: Plump scallops, seared until golden and served atop a velvety cauliflower puree, drizzled with a nutty brown butter sage sauce, and garnished with crispy pancetta

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Flourless Chocolate Cake with Blackberries

Caramel Bavarian

Poached Pear in Red Wine with Vanilla Bean Ice Cream: Ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid

Farmhouse Charcuterie Board: Featuring locally sourced cured meats, artisanal cheeses, pickled vegetables, and homemade preserves

Lobster bisque

Endive Salad with Roquefort and Candied Pecans: Crisp endive leaves topped with crumbled Roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)

Focaccia & Stracciatella

Day Boat Seared Scallops with Sweet Corn Puree, Crispy Chorizo, and Roasted Red Pepper Coulis

Shallot Tarte Tatin (vegetarian)

Herb-Marinated Grilled Octopus with Lemon-Parsley Gremolata: Tender grilled octopus marinated in fragrant herbs, served with a vibrant lemon-parsley gremolata, accompanied by roasted fingerling potatoes and blistered cherry tomato

Burrata and Heirloom Tomato Salad with Basil Pesto (vegetarian)

Duck Breast Over Risotto with Truffle Oil and Parmesan Crisps: Creamy Arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy Parmesan crisps for added texture

Braised Lamb Shank with Red Wine Jus and Root Vegetable Purée: Succulent lamb shank slow-cooked until fall-apart tender, served with a rich red wine jus and silky root vegetable purée

Veal Osso Buco with Gremolata and Creamy Parmesan Risotto

Handmade Gnocchi with Wild Mushroom Ragout (vegetarian)

Dark Chocolate Dacquoise

Fig and Honey Tart with Mascarpone Cream: Buttery tart filled with sweet figs and drizzled with honey, served with a dollop of creamy mascarpone cheese and a sprinkle of toasted almonds

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Chocolate Pots de Crème with Espresso Whipped Cream: Rich and indulgent chocolate pots de crème topped with espresso-infused whipped cream and chocolate shavings

Oysters

Smoked Salmon Rillettes with Pickled Shallots: Creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers

Lobster bisque

Endive Salad with Roquefort and Candied Pecans: Crisp endive leaves topped with crumbled Roquefort cheese, candied pecans, and a drizzle of balsamic reduction

Scallop Ceviche

Clam Chowder

Kale Caesar Salad with Toasted Herb Bread Crumbs (vegetarian)

Panzanella Salad with Heirloom Tomatoes and Croutons (vegetarian)

Seared Scallops with Cauliflower Puree and Brown Butter Sage Sauce: Plump scallops, seared until golden and served atop a velvety cauliflower puree, drizzled with a nutty brown butter sage sauce, and garnished with crispy pancetta

Seared Sea Bass with Lemon Beurre Blanc and Herb Salad

Grilled Halibut with Saffron Beurre Blanc

Southern NH Fisherman's Paella: A delectable combination of local fish, such as haddock or cod, with mussels, clams, and shrimp, cooked with saffron-infused rice, bell peppers, peas, and a touch of spice

Blackberry Sage Sorbet with Lemon Shortbread Cookies: Refreshing blackberry sage sorbet served with buttery lemon shortbread cookies for a light and summery dessert

Lavender Crème Brûlée with Fresh Berries: Creamy lavender-infused custard topped with a caramelized sugar crust, served with a medley of fresh berries and a sprig of mint

Poached Pear in Red Wine with Vanilla Bean Ice Cream: Ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid

Lemon Ricotta Cheesecake with Blueberry Compote: Light and creamy lemon ricotta cheesecake, topped with a tangy blueberry compote and garnished with fresh lemon zest

Oysters

Smoked Salmon Rillettes with Pickled Shallots: Creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers

Lobster bisque

French Onion Soup with Gruyère Croutons

Grilled Halibut with Saffron Beurre Blanc and Roasted Fingerling Potatoes: Flaky halibut fillets, grilled to perfection and served with a luxurious saffron beurre blanc sauce, alongside tender roasted fingerling potatoes and braised fennel

Southern NH Fisherman's Paella: A delectable combination of local fish, such as haddock or cod, with mussels, clams, and shrimp, cooked with saffron-infused rice, bell peppers, peas, and a touch of spice

Seared Sea Bass with Lemon Beurre Blanc and Herb Salad

Seared Scallops with Cauliflower Puree and Brown Butter Sage Sauce: Plump scallops, seared until golden and served atop a velvety cauliflower puree, drizzled with a nutty brown butter sage sauce, and garnished with crispy pancetta

Blackberry Sage Sorbet with Lemon Shortbread Cookies: Refreshing blackberry sage sorbet served with buttery lemon shortbread cookies for a light and summery dessert

Poached Pear in Red Wine with Vanilla Bean Ice Cream: Ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid

Blueberry Crisp

Lemon Ricotta Cheesecake with Blueberry Compote: Light and creamy lemon ricotta cheesecake, topped with a tangy blueberry compote and garnished with fresh lemon zest

Smoked Salmon Rillettes with Pickled Shallots: Creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers

Lobster bisque

Farmhouse Charcuterie Board

Sautéed Wild Mushrooms on Toasted Sourdough with Garlic and Thyme (vegetarian)

Day Boat Seared Scallops with Sweet Corn Puree, Crispy Chorizo, and Roasted Red Pepper Coulis

Herb-Marinated Grilled Octopus with Lemon-Parsley Gremolata: Tender grilled octopus marinated in fragrant herbs, served with a vibrant lemon-parsley gremolata, accompanied by roasted fingerling potatoes and blistered cherry tomato

Burrata and Heirloom Tomato Salad with Basil Pesto (vegetarian)

Shallot Tarte Tatin (vegetarian)

Grilled Halibut with Saffron Beurre Blanc and Roasted Fingerling Potatoes: Flaky halibut fillets, grilled to perfection and served with a luxurious saffron beurre blanc sauce, alongside tender roasted fingerling potatoes and braised fennel

Seared Scallops with Cauliflower Puree and Brown Butter Sage Sauce: Plump scallops, seared until golden and served atop a velvety cauliflower puree, drizzled with a nutty brown butter sage sauce, and garnished with crispy pancetta

Southern NH Fisherman's Paella: A delectable combination of local fish, such as haddock or cod, with mussels, clams, and shrimp, cooked with saffron-infused rice, bell peppers, peas, and a touch of spice

Seared Sea Bass with Lemon Beurre Blanc and Herb Salad: Delicate sea bass fillets, seared until golden and served with a luscious lemon beurre blanc sauce, accompanied by a fresh herb salad tossed in a lemon vinaigrette

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Chocolate Pots de Crème with Espresso Whipped Cream: Rich and indulgent chocolate pots de crème topped with espresso-infused whipped cream and chocolate shavings

Fig and Honey Tart with Mascarpone Cream: Buttery tart filled with sweet figs and drizzled with honey, served with a dollop of creamy mascarpone cheese and a sprinkle of toasted almonds

Bourbon Vanilla Bean Tiramisu with Espresso Ganache: Layers of bourbon-spiked mascarpone cream and espresso-soaked ladyfingers, topped with a rich espresso ganache and cocoa powder