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Appetizers
HOT
artisan foie gras & oxtail cannelloni 16
with petite greens and candied hazelnut
caramelized beet box 8
st petes blue cheese fondue, lavender honey
curried carrot and coconut soup 8
coconut creme, parsley coulis
grilled chef made pork sausage 8
lady apple, frisee and peppercorn molasses
maine jonah crab 10
creamy gouda fondue, pea shoots
COLD
citrus cured king salmon cannon 8
vodka crème fraiche, red beet reduction
ahi tuna carpaccio 13
sturgeon caviar with surf clams and radish
ruby red grapefruit salad 8
yellow endive with arugula and roasted pine nuts
maine lobster in a celery root ravioli 13
citrus madagascar vanilla emulsion, celery root puree
warmed spinach salad 9
grilled red onion, goat cheese, spiced pecan
Entrees
GRAIN
carnaroli risotto, glazed butternut squash, swiss chard, black truffle 12/24
chestnuts spaetzle tossed with rabbit sausage, pancetta, celery root, parsley 11/22
lobster & saffron fettuccini with maine lobster cream, sturgeon caviar, crème fraiche 28
SEA
hawaiian escolar, creamed black rice, braised black trumpet mushrooms, sorrel sauce 28
yellowfin ahi tuna with petite creamery farms turnip and black currant sauce 26
poached northern arctic char with horseradish crème, wilted spring chard, beet- emulsion 24
maine diver scallops, cauliflower cous cous, golden raisins, curry oil, apricot 26
LAND
"chocolate steak" new england elk: creamed parsnips, bitter chocolate, fleur de sel 27
grilled pork chop, braised red cabbage, crispy okra, sherry pork jus 26
shenandoah spring lamb raviolis: lamb ragu, horseradish, poached beets 28
beef tenderloin, truffled potato puree, forest mushrooms, truffle beet jus, parsnip 32
roasted path valley rabbit, preserved onion with jerusalem artichoke, toasted almond 27
Sides
Truffle Potato Puree 7
Creamed Spinach 7
Wild Mushrooms 8
Green Chili Grits 7
Cheese Selection: one-9 two-13 three-16
couple
bijou
constant bliss
bayley hazen blue
4 year gouda
Executive Chef Michael Harr