The Dining Room
Nine Course Menu
Shrimp ‘Cocktail’
leek/fennel pureee, onion jus
Chestnut truffle ‘espresso’
Dill’d Lobster
uni avocado panna cotta, vanilla olive oil
Chilled Salsifi Veloute
hog island oysters, leeks, osetra caviar, kendall farms crème fraîche
Crab Salad
winter citrus salad, avocado, orange infused olive oil
Medai
glazed baby carrots, red wine braised shortribs, purple peruvian potatoes, swiss chard
Maine Lobster
spinach, caramelized salsify, creamy lobster sauce
Pan Seared Artisan Foie Gras
spicy pickled huckleberries, crouton, fuji apple reduction infused with black pe pper
Squab Breast
savoy cabbage, pancetta, squab liver mousse, squab jus
Lamb Medallion
potato gnocchi, spinach, thyme infused lamb jus
Apple Sorbet
lemongrass sake gelée
Ginger Spice Cake
pumpkin sabayon, yuzu ice cream
* italicized items were ‘gifts’ from the kitchen
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