Chef Lauren Stag

French onion soup, AOP Gruyere, garlic rubbed baguette crouton, caramelized vidalia, calvados, chives

Winter kale salad, chiffonade lacinto, shaved parmesan, dried fig, slivered almonds, shaved radish, balsamic reduction drizzle

Seared grass fed steak, roasted butternut squash, crispy sage, pan jus, wild mushrooms

Warm chocolate tart, caramelized hazelnuts, hazelnut-chocolate gelato, dark chocolate biscotti crumble, ferraro rocher

Gulf shrimp, braised white beans, cherry tomato, garlic, white wine, foccacia crostini, basil

Acorn squash salad, local chevre, toasted pecans, arugula, apple cider vinaigrette, dried currants

Parpardelle bolognese, grass-fed ragu, Autumn mirepoix, parmesan, whipped ricotta canel, crushed black pepper

Butterscotch budino, salted caramel, whipped creme fraiche, toasted coconut

Lobster rolls, butter toasted brioche roll, creamy old by aioli, chives, butter poached lobster

Elote salad, gem lettuces, shaved manchego, rock shrimp, grilled corn, micro cilantro, lime vinaigrette

New England boil, lobster, shrimp, corn, sausages, clams, new potatoes, crusty baguette, garlic-lemon butter dipping sauce

Baked Alaska, Sicilian pistachio gelato, dark chocolate brownie, Swiss meringue, chocolate biscotti crumble, grand mariner flambe'

Seared sea scallops, lemon buerre blanc, salmon roe, spring chives, garlic rubbed baguette toast

Spring pea salad, bibb lettuces, champagne vinaigrette, chervil, shaved watermelon radish, english peas, sugar snap peas, pea shoots

Chicken salsa verde, brined and grilled chicken breast, arugula, shaved parmesan, grilled zucchini, pistachio mint pesto

Tahitian vanilla panna cotta, macerated strawberries and apricots, passion fruit sauce