Chef Ryan Nagby

House Made Bread and House Made Butter

Fresh Shucked Local Oysters on the Half Shell with Minuet

Classic French Onion Soup with Gruyère

Sautéed Mussels with Garlic White Wine Butter

Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing

Beef Tenderloin with Brandy Peppercorn. Sauce, Whipped Yukons, Glacéd Asparagus

Duck La’ Orange, Whipped Yukon’s with Crème Fraiche, Haricot Verts

Beef Bourguinon over Whipped Yukon Potatoes

Herbs de Provence Roasted Chicken with Creme Fraiche Potatoes, Asapragus

Pan Seared Scallops over Truffle Risotto with Asparagus Tips, Cremini Mushrooms, Prosecco Bur Blanc

Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème

Vanilla Bean Creme Brûlée with Assorted Macarons

Chocolate Molten Lava Cake with Vanilla Ice Cream

Tart Tatin Caramelized Apples, Puff Pastry, Vanilla Bean Ice Cream

Croissant bread, pudding with dark chocolate and vanilla cream

Arancini- Crispy Risotto with Pecorino Cheese, Spicy Pomodoro Sauce

Edamame, hummus with pita chips

Tomato Focaccia Flat Bread with Extra Virgin Olive Oil and Aged Balsamic Vinegar

Hearts of Romaine Caesar Salad with Focaccia Croutons

New England Clam Chowder

Napoleon wedge salad with beef, steak, tomatoes, Gorgonzola cheese, pickled shallots, and a white balsamic

Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing

Tomato Bisque with Croissant Croutons

Campanelle Pasta with a Garlic Parmesan Cream Sauce, Asparagus, Sun Dried Tomato, Chicken

Beef Bourguinon over Whipped Yukon Potatoes

Roasted Atlantic Cod with White Wine Lemon Butter Sauce, French Green Beans, Roasted Baby Potatoes

Vanilla Bean Creme Brûlée

Warm Apple Crisp with Salted Caramel and Vanilla Ice Cream

Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries

Classic French Onion Soup with Gruyère

Fresh Shucked Local Oysters on the Half Shell with Minuet and Seaweed Caviar

Beet Tartar with whipped Gorgonzola Chive Cheese and Baby Arugula and Crostini

Pear and Gorgonzola Salad with Honey Dijon Vinaigrette, Candied Pecans, Marinated Artichokes,

Beef Tartar with Quail Egg Yolk and Garlic Herb Toast Points

Asian pear and citrus salad with candied pecans, shaved fennel, and organic greens with a white balsamic vinaigrette

Beef Bourguinon over Whipped Yukon Potatoes

Beef Tenderloin with Brandy Peppercorn. Sauce, Whipped Yukons, Glacéd Asparagus

Pan Roasted Halibut with Lemon Bur Blanc, Whipped Yukon Potatoes, Haricot Verts

Roasted Pork Loin with Apple Chutney, Whipped Yams, and Asparagus

Herbs de Provence Roasted Chicken with Creme Fraiche Potatoes, Asapragus

Assorted Mini Pastries

Vanilla Bean Creme Brûlée

Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries

Croissant bread, pudding with dark chocolate and vanilla cream

Fresh Shucked Local Oysters on the Half Shell with Minuet and Seaweed Caviar

Jumbo Lump Crab Cakes with Lemon Aioli

Sautéed Mussels with Garlic White Wine Butter

Jumbo Shrimp Cocktail with Horseradish Cocktail Sauce and Lemon

Seared Ahi Tuna with Wakami Salad and Sweet Soy

Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing

Napoleon wedge salad with beef, steak, tomatoes, Gorgonzola cheese, pickled shallots, and a white balsamic

Chilean Sea Bass with Lemon Bur Blanc, Whipped Yukon Potatoes, Asparagus

Surf and turf, filet mignon with panseared scallops, béarnaise sauce, whipped Yukon, Glacéd asparagus

Broiled Lobster and Filet Mignon over Parmesan Risotto, Asparagus, Sun-Dried Tomato Bernaise Sauce

Crab Crusted Filet Mignon with Lemon Chive Bur Blanc, Garlic Parmesan Whipped Potatoes, Glacéd Asparagus

Miso Marinated salmon , Baby Bok Choy, Coconut Rice, Sweet Soy Glaze

Pan Roasted Halibut with Lemon Bur Blanc, Whipped Yukon Potatoes, Haricot Verts

Chocolate espresso, crème brûlée with chocolate dip, biscotti

Chocolate Molten Lava Cake with Vanilla Ice Cream

Warm apple tart with salted caramel and vanilla ice cream

New York Cheesecake with Lemon Blueberries

Croissant bread, pudding with dark chocolate and vanilla cream

House Made Flatbread with Fresh Rosemary, Cracked Black Pepper and Pecorino Cheese

Tomato Focaccia Bread with Aged Balsamic and Extra Virgin Olive Oil

Charcuterie Board with Assorted Imported Meats and Cheese, Seasonal Fruit and Flatbread Crackers (sheep, cheese, goat cheese, soft Brie)

Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing

Asian pear and citrus salad with candied pecans, shaved fennel, and organic greens with a white balsamic vinaigrette

Hearts of Romaine Caesar Salad with Focaccia Croutons

Braised Beef Ragu over Campanelle Pasta with Pecorino Sheep's Cheese and Basil from Chef’s Garden

Pan Seared Salmon with Tomato Basil White Wine Sauce, Parmesan Whipped Potatoes, Haricot Verts

Penne with Spicy Vodka Sauce and Chicken and Baby spinach

Campanelle Pasta with Shrimp and Tomato Basil Mascarpone White Wine Sauce

Beef Bourguignon over Whipped Yukon Potatoes

Braised short ribs with red wine, demiglaze, Yukon, Gold, potatoes, and glazed asparagus

Vanilla Bean Creme Brûlée

Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème

Chocolate Molten Lava Cake with Vanilla Ice Cream

Croissant bread, pudding with dark chocolate and vanilla cream

Miso Soup- Dashi Broth, Kombu, Bonito Flakes, Firm Tofu, Enoki Mushrooms, and Scallions

Sweet and Spicy Edamame with Garlic Chili Sauce

Sesame Ginger Tuna Tartare with Avocado, Crunchy Garlic, Tobiko Caviar and Furikake Wonton Crisps

Asian Inspired Salad- Organic Greens, Shredded Carrot, Japanese Cucumber, Pickled Ginger, Miso Vinaigrette

California roll

Chicken And Steak Yakitori with Garlic Ginger Soy Glaze, Shaved Japanese Cucumber Salad

Hoisen and 5 Spice Flat Iron Steak with Kimchi Fried Rice and Sesame Carrots

Sweet Thai Chili Salmon, Roasted Baby Bok Choy, Jasmine Rice

Ginger Chicken With Bok Choy, Red Peppers, Lemongrass Jasmine Rice

Assorted Mochi

Matcha Tea Créme Brûlée

Lemon Ginger Cheesecake with Lemon Blueberries

Fresh Shucked Local Oysters on the Half Shell with Minuet

Jumbo Shrimp Cocktail with Horseradish Cocktail Sauce and Lemon

Beef Tartar with Quail Egg Yolk and Garlic Herb Toast Points

Iron Skillet Corn Bread with Honey Butter

Ahi Asian Inspired Salad- Organic Greens, Shredded Carrot, Japanese Cucumber, Pickled Ginger, Miso Vinaigrette

Napoleon wedge salad with beef, steak, tomatoes, Gorgonzola cheese, pickled shallots, and a white balsamic

Pear and Gorgonzola Salad with Honey Dijon Vinaigrette, Sun Dried Tomatoes , Marinated Artichokes,

Butternut squash soup with toasted spiced pumpkin seeds

Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing

Surf and turf, filet mignon with panseared scallops, béarnaise sauce, whipped Yukon, Glacéd asparagus

Berkshire Double Cut Pork Chop, Apple Chutney, Smashed Baby Red Potatoes, Asparagus

Chilean Sea Bass over Butternut Squash Puree with Seaweed Caviar and Orange Gastric

Pan Seared Scallops over White Truffle RIsotto with Asparagus Tips, Cremini Mushrooms, Prosecco Bur Blanc

Herbs de Provence Roasted Chicken with Creme Fraiche Potatoes, Asapragus

Vanilla Bean Creme Brûlée

Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries

Warm Apple Crisp with Salted Caramel and Vanilla Ice Cream

New York Cheesecake with Lemon Blueberries

Focaccia Flat Bread with Extra Virgin Olive Oil and Aged Balsamic Vinegar

Charcuterie Board with Assorted Imported Meats and Cheese, Seasonal Fruit and Flatbread Crackers (sheep, cheese, goat cheese, soft Brie)

Tomato Focaccia Bread with Aged Balsamic and Extra Virgin Olive Oil

Heirloom tomato caprese salad with roasted pistachios and balsamic glaze

Hearts of Romaine Caesar Salad with Focaccia Croutons

Burrata and Prosciutto with Sun Dried Tomatoes , Baby Arugula, Pear and Aged Balsamic

Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing

Tomato Bisque with Croissant Croutons

Spinach Lasagna with Lemon Ricotta, Free Range Chicken Bolognese, Organic Tomato Basil Sauce

Rigatoni Bolognese

Fettuccini Pasta with Chicken and a Parmesan Cream Sauce

Penne with Spicy Vodka Sauce and Chicken and Baby spinach

Gemolata Salmon, Whipped Yukons and Chive, Roasted Brussels Sprouts

Braised Short Ribs, Parmesan Risotto, Asparagus, Demi Glacé

Traditional Italian Tiramisu-Lady Fingers Soaked in Espresso and Coffee Liquor with Mascarpone Cheese and Cocoa

Vanilla Bean Creme Brûlée

Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries

Croissant bread, pudding with dark chocolate and vanilla cream