Disaronno, lemon, lime, simple, egg white

Amaretto Sour

Tempura Artichokes

Chocolate meringue cookies, pistachios, vanilla whipped cream, red wine macerated stone fruit, white chocolate milk crumb

Chocolate Mess

Wild rice salad, curry cream sauce, Garam masala, poached pear

Grilled Salmon

USDA Choice hand-cut filet of beef, served with whipped potatoes, grilled asparagus with lemon herb butter, accompanied by your choice of: bearnaise or red wine demi-glace

Filet Mignon

Choice, Black Angus, 10 oz NY Strip with house-made bleu cheese butter and hand-cut French fries served with garlic aioli (truffle fries available)

Steak & Frites

Vanilla cream, maple glaze, toasted pecans

Maple Eclair

Caramelized onions, rich beef broth, butter croutons, Swiss cheese gratiné

Onion Soup

Arborio rice, local butternut squash (Andy Valley Farms), local mushrooms, toasted hazelnuts, parmesan cheese

Mushroom & Squash Risotto

Vanilla Bean Creme Brulee

Fennel puree, grilled radicchio, roasted grapes, agrodolce sauce

Pan Roasted Duck

Bangs Island mussels, garlic, leeks, shallots, coriander seed, preserved lemon, Allagash white, cream, cilantro, dill, parsley, grilled bread

Ale Style Mussels

Three house-made sea salt buns with whipped honey butter

Sea Salt Buns

Half chicken, braised Tuscan kale, roasted mushrooms, lemon puree, chicken jus

Grilled Chicken

Hand-cut steak, porcini mushroom aioli, pickled shallots, micro greens, fingerling potato crisps

Beef Tartare

Pineland Farms Cheddar, Winter Hill Farm Blue, Silvery Moon Creamery brie, and assorted accoutrement

The Cheese Board

Pimm’s Cup

Bulleit rye, Antica Formula, Peychaud's bitters

Manhattan

Milago silver, grapefruit, lime, club soda

Paloma

Bulleit bourbon, aperol, montenegro, lemon, twist

Paper Plane

Galliano Restretto, Cantera Negra Cafe, Stone Pier Rum

Espresso Martini

French 75

Kir Royale

Side Car

In a cocktail shaker, combine the Disaronno Amaretto, fresh lemon juice, fresh lime juice, simple syrup, and egg white.

Prepare the Shaker

Shake the mixture without ice for about 15 seconds to emulsify the egg white and create a frothy texture.

Dry Shake

Add ice to the shaker and shake again for another 15-20 seconds until well chilled.

Shake with Ice

Strain the mixture into a chilled rocks glass or coupe glass.

Strain

Add a couple of dashes of Angostura bitters on top of the drink. Garnish with a maraschino cherry and an orange slice.

Garnish

Disaronno Amaretto

Fresh Lemon Juice

Fresh Lime Juice

Simple Syrup

Egg White

Angostura Bitters

Maraschino Cherry

Orange Slice

Drain and rinse artichoke hearts. Pat dry with a paper towel.

Prepare the Artichokes

In a bowl, mix together flour, cornstarch, baking powder, and salt. Gradually add ice water until a smooth batter forms.

Make the Tempura Batter

In a deep pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip artichoke hearts into the tempura batter, allowing excess to drip off. Carefully place in hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Artichokes

In a bowl, mix mayonnaise, chopped parsley, chopped basil, minced garlic, lemon juice, salt, and black pepper until well combined.

Prepare the Aioli

Serve the fried artichokes warm with herb aioli on the side for dipping.

Serve

Artichoke hearts

All-purpose flour

Cornstarch

Baking powder

Ice water

Vegetable oil

Salt

Preheat your oven to 225°F (110°C). In a clean mixing bowl, whisk egg whites until soft peaks form. Gradually add granulated sugar, continuing to whisk until stiff peaks form. Gently fold in cocoa powder and vanilla extract. Pipe or spoon meringue onto a lined baking sheet.

Prepare the Meringue

Bake meringue cookies in the oven for 1.5 hours or until dry to the touch. Turn off the oven and let them cool completely inside.

Bake the Meringue

In a bowl, combine diced stone fruit, red wine, and granulated sugar. Let the mixture sit for at least 30 minutes to allow flavors to meld.

Macerate the Fruit

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.

Make the Whipped Cream

In a bowl, mix together chopped white chocolate, flour, milk powder, softened butter, and granulated sugar until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring halfway through until golden brown.

Prepare the Milk Crumb

On a serving plate, layer the chocolate meringue cookies, then top with macerated stone fruit, dollops of vanilla whipped cream, a sprinkle of chopped pistachios, and finish with white chocolate milk crumb.

Assemble the Chocolate Mess

Egg whites

Granulated sugar

Cocoa powder

Vanilla extract

Pistachios, shelled and chopped

Heavy whipping cream

Powdered sugar

Stone fruit (peaches, nectarines, or plums), diced

Red wine

White chocolate, chopped

Milk powder

Unsalted butter, softened

In a bowl, mix olive oil, lemon juice, salt, and black pepper. Coat the salmon fillets with the marinade and let them sit for 15 minutes.

Prepare the Marinade

Preheat the grill to medium-high heat. Grill the salmon fillets for about 5-6 minutes on each side or until cooked through.

Grill the Salmon

In a pot, add wild rice and 3 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 45 minutes or until tender. Drain and cool.

Cook the Wild Rice

In a large bowl, combine the cooled wild rice, cherry tomatoes, cucumber, red onion, parsley, and lemon vinaigrette. Toss to combine.

Combine Ingredients

In a saucepan, heat the heavy cream over medium heat. Add curry powder, garam masala, and salt. Stir until well combined and simmer for 5 minutes.

Cook the Sauce

In a saucepan, combine water, sugar, cinnamon stick, and vanilla extract. Bring to a simmer.

Prepare Poaching Liquid

Add the pear halves to the simmering liquid and poach for about 15-20 minutes or until tender. Remove and let cool.

Poach the Pears

Salmon fillets

Olive oil

Lemon juice

Black pepper

Wild rice

Cherry tomatoes, halved

Cucumber, diced

Red onion, finely chopped

Parsley, chopped

Lemon vinaigrette

Heavy cream

Curry powder

Garam masala

Pears, peeled and halved

Water

Sugar

Cinnamon stick

Season filet mignon with salt and black pepper on both sides.

Prepare the Steak

Heat olive oil in a skillet over medium-high heat. Add the steak and cook for 3-4 minutes on each side for medium-rare, or until desired doneness.

Sear the Steak

Remove the steak from the skillet and let it rest for 5 minutes before serving.

Rest

Peel and cut potatoes into chunks. Boil in salted water until tender, about 15 minutes.

Boil Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, and salt. Mash until smooth and creamy.

Mash Potatoes

Trim the ends of asparagus and toss with olive oil, lemon zest, salt, and pepper.

Prepare Asparagus

Grill asparagus on medium heat for about 5-7 minutes, turning occasionally, until tender.

Grill Asparagus

Serve the filet mignon alongside whipped potatoes and grilled asparagus. Offer béarnaise or red wine demi-glace on the side.

Plate the Dish

Filet mignon steak

Russet potatoes

Butter

Asparagus spears

Lemon zest

Fresh herbs (parsley, thyme, or rosemary)

Béarnaise sauce

Red wine demi-glace

Season the Black Angus NY Strip Steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Add the steak to the skillet and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. In the last minute of cooking, add unsalted butter and blue cheese to the pan, spooning the melted butter over the steak.

Cook the Steak

Remove the steak from the skillet and let it rest for at least 5 minutes before slicing.

Rest the Steak

While the steak is resting, peel and cut the potatoes into thick strips. Rinse in cold water and pat dry.

Make the French Fries

Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Fry the Potatoes

In a bowl, mix mayonnaise, minced garlic, and lemon juice. Adjust seasoning to taste.

Prepare Garlic Aioli

Serve the sliced steak with hand-cut fries on the side, garnished with blue cheese butter. Serve garlic aioli on the side for dipping. For truffle fries, drizzle truffle oil over the fries before serving.

Black Angus NY Strip Steak

Unsalted butter

Blue cheese, crumbled

Potatoes (Russet or Yukon Gold)

Garlic, minced

Mayonnaise

Truffle oil

Once the eclairs are cool, fill them with the vanilla cream using a piping bag. Dip the tops in the maple glaze and sprinkle with toasted pecans.

Assemble the Eclairs

Pecans

In a large pot, melt the unsalted butter over medium heat. Add the sliced yellow onions and cook, stirring occasionally, for about 30-40 minutes until they are deeply caramelized and golden brown.

Caramelize the Onions

Once the onions are caramelized, add the dry white wine to deglaze the pot. Scrape up any browned bits from the bottom and let it simmer for about 5 minutes until the wine has reduced slightly.

Deglaze the Pot

Pour in the beef broth, add thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 20-30 minutes to allow the flavors to meld.

Add Broth and Seasonings

While the soup is simmering, preheat the oven to 375°F (190°C). Place the French bread slices on a baking sheet, drizzle with olive oil, and bake for about 10-15 minutes until golden and crispy.

Prepare the Croutons

Remove the bay leaf from the soup. Ladle the hot soup into oven-safe bowls. Top each bowl with a slice of the toasted bread and sprinkle with grated Swiss cheese.

Serve the Soup

Place the bowls under the broiler for 3-5 minutes until the cheese is melted and bubbly. Keep a close eye to prevent burning.

Gratiné

Carefully remove the bowls from the oven and let cool slightly before serving. Enjoy your delicious onion soup!