DAY BREAK
Farm Eggs
Country ham, Yukon Gold potato hash, and tomato confit.

Oyster, Half Shell
Yuzu-mimosa flavors, shiso, and crisp enoki mushroom.

Profiteroles
Foie gras ganache, apricot jam, and smoked sea salt.

Deviled Eggs
Kewpie mayo, sriracha, and Chinese mustard.

White Asparagus
House granola, breakfast sausage, and croissant.

Salmon Gravlax
Red beet stain, citrus, fennel, and bagel chips.

Fresh Bacon
Cured Berkshire belly, white bean, and collards.

Fried Mac + Cheese
Crème fraîche, mascarpone, and leek béchamel.

Shrimp Cocktail
Maine shrimp, Bloody Mary gazpacho, and avocado.

Waffle Panzanella
Fried chicken, buttermilk-white chocolate, and Tabasco.

Benedict
Iberico ham, mizuna, and brown butter hollandaise.

Hash
Duck confit, spring onion soubise, and black truffle.

Olive Oil-Poached Halibut
Creamy grits, applewood bacon, and lobster dulce.

Warm Cobbler
Nectarine, vanilla bean, and iced local milk from Klein Farms.

STARTERS
Sea Scallop Crudo
Preserved lemon gelée, caramelized cream, and green apple.

Belgian Endive Caesar
Stages of Parmesan-Reggiano age, 18-month creamy dressing, 24-month grate, 36-month microplane, and focaccia bread crumbs.

Mixed Garden Lettuces
Maytag bleu cheese, candied walnuts, grape tomatoes, and white balsamic.

Oysters on the Half Shell
Kumamoto West Coast oysters, classic shallot mignonette, and yuzu foam.

Shrimp Cocktail
Jumbo shrimp poached and chilled in a court bouillon with layers of “cocktail.”

Tuna Tartare
Avocado and kaffir lime, English cucumber, radish, ginger-caramel, and red chili.

Jumbo Lump Crab Cake
Shrimp mousse binder, fines herbes, and pickled jalapeño-lime tartar sauce.

Boston Clam Chowder
Applewood bacon, fried parsley, and oyster crackers.

Roasted Farm Vegetables
Seasonal varieties and textures, sourdough crumble, smoked labne, and fried egg.

Maine Lobster Roll Sliders
House-baked brioche rolls, local cultured butter, and chives.

Grilled Octopus
Potato-garlic purée, tomato confit, piquillo pepper, and green garlic-mussel froth.

Slow-Roasted Loch Duart Salmon
Cast iron corn pudding, shaved fennel, teardrop tomatoes, and basil broth.

Braised Red Snapper
Coconut basmati, spring peas, hearts of palm barigoule, and lobster-curry.

Seared Sushi Grade Tuna
Porcini crust, stewed white bean-miso cassoulet, arugula, and smoked tomato.

Sautéed Diver Sea Scallops
Creamy white polenta, sautéed baby spinach, garlic confit, and lemon brûlée.

GoFish & Chips
Lager-battered Chatham Bay cod, rosemary frites, house tartar and cocktail, and lemon.

Dover Sole for Two
Table-side service, potato gratin, pearl onions, Swiss chard, and sauce Choron (MP).

Pastured PA Chicken
Meyer lemon tabbouleh, broccoli rabe shoots, and cider gastrique.

Beef Ribeye
Whipped Yukon Gold potatoes, baby spinach, cipollini onions, and black truffle bearnaise.

Braised Crispy Pork Belly
Heirloom grit cake, grilled broccolini, espelette pepper, and black lime.

Roasted Jurgieliwicz Duck Breast
Kohlrabi purée, salt-roasted beet, local chicories, and blackberry gastrique.

Ricotta Gnocchi
Chorizo bolognese, fresh mozzarella, pecorino, and basil chimichurri.