cooked oysters
"Rockefeller" juicy oysters simmered with herbs and spinach,
in a pernod, cream and topped with Granna Padano

raw oysters
fresh local oysters on the half shell 18
duo of mignonette, fresh lemon, fresh horseradish

salmon
house smoked fundy salmon, shoots, 11 red onion/mango vinaigrette, crispy capers, herb mayo

salad
crisp romaine hearts, chilled New Brunswick lobster,
shaved prosciutto, Granna Padano, chunky “Caesar” dressing

duck
leg confit and breast, assorted microgreens, 12
Sarawak pepper, fresh berry vinaigrette, cucumber,
goat cheese emulsion , caramelized nut

soup
lobster, chanterelles, sweetbreads, lobster/tomato froth, olive oil

scallop
pan seared scallops, glazed pork belly, marscapone/pea purée almond, vanilla, milk

foie gras
terrine with truffles, seared escalope, 18 apple wine jelly, rhubarb jam, banana walnut bread, blood orange paint

feature of the day
today's seasonal inspiration,
uniquely prepared by some unique people

fish
crispy skin Steelhead trout, grilled herb squid, roe, saffron vanilla butter, pickled shitake, hand made gnocchi

Surf and Turf
citrus butter poached lobster, pistachio crusted veal loin, crispy sweet breads, confit "gallette" potato, salsa verde

lamb
mint infused lamb rack "sous-vide", tempura shank "gallette" potato, artichoke, cured tomato, eggplant purée

bison
grilled ribeye, bbq braised ribs, crispy bone marrow cabbage, cherry, carrots, baby potato confit "salad"

beef
local aged tenderloin, truffled cheek, swiss chard, porcini/chanterelle sauce, smoked corn purée, potato/radish croquette

Fish
pan roasted halibut, miso rub , duck confit and blood orange "maki tempura" pickled ginger and sake "beurre blanc", fresh pea shoots

pasta
hand made pappardelle pasta, Atlantic lobster, spring vegetables, mushrooms, piment d'espelette herbs, scallop/white wine sauce, lobster/lemongrass emulsion

chocolate
chocolate, pecan torte, coco paint, pecan glace, black sea salt

cheese-cake
dolche de leche, macadamia nut,
vanilla bean crème anglaise, ginger snap

apple
confit of Granny Smith, almond financier, caramel

crème brûlée
prepared to the whimsy of the Chef

local goat cheese
Geai Bleu, Lingot de Chèvre, Champs Doré
appropriate garnishes