Valentines Day 14th February 2013 Dinner Menu


Amuse Bouche


Lobster Bisque

Parsnip, Scituate Lobster

 Black Garlic


New Bedford Scallops

Cauliflower Mousseline

Citrus, Pine Nut, Capers


Cooked and Raw Beets

Mâche, Endive, Radish


Pressed La Belle Farm Foie Gras

Pickled Pear, Raisin Brioche




Winter Vegetables

Shaved Black Truffle


 Dover Sole

Spinach, Fennel, Marble Potatoes

Lemon Parsley Brown Butter


Boneless Rack of Lamb

Chickpea Croquette, Swiss Chard, Black Olive

Yellow Pepper Romesco


Châteaubriand for Two

Potato Gratin, Wild Mushrooms

Bordelaise Sauce


 Local Cheese for Two


 Sticky Toffee Pudding

 Ginger Yogurt Ice Cream

Chocolate Soufflé

Grand Marnier Ice Cream

White Chocolate Sauce


Passion Fruit Chiboust

Coconut Sable, Pineapple, Rum






              Prix Fixe  five course $180.00 per person                                  Executive Chef Arnaud Cotar                   

              plus 20% gratuity & 7% tax                                                                    Sous Chef Jon Martin

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