DINNER

Indulge in a culinary experience created by critically-acclaimed Chef Rachel Klein in the open-air ambiance of our dining room.

Appetizers

Young Green Salad
Herbs, shaved radish, tomato

Aura Caesar Salad
Baby gem lettuce, Spanish white anchovies, roasted red pepper

Scarlet Borscht
Smoked sable, beets, baby potatoes, pickled red onion, sour cream, dill

Steak Tartare
Hand-cut brandt all natural filet mignon, roasted garlic & Wasabi vinaigrette, pear mostarda, brioche, arugula

Wild Mushroom Pan Roast
Ben’s mushrooms, 3 minute egg, Du Puy lentils, star anise glace

Ricotta Gnocchi
Morel mushrooms, brussels sprout leaves, fava beans, shallot cream, tahoon cress, aged Marieke Gouda

Corn Chowder
Chinese sausage, purple potato, cilantro

Specialties

Monkfish Chop
Braised monkfish chop, Pat Woodbury’s littleneck clams, medjool date puree, vegetable Bisteeya, purple kale, warm spices

Georges Bank Scallops
Pan-roasted scallop, parsnip puree, chamomile beurre blanc, radish, grapefruit

"SURF & TURF"
Grilled yellow fin tuna, sweet & sour rutabaga, tatsoi, braised short-rib rolls, orange creamsicle Aioli

Emperor Tamo Tofu
Black forbidden rice, shitake mushroom, bok choy, emperor Tamo sauce, cilantro, blood orange

Pork Tenderloin
Brown sugar brined & grilled pork tenderloin, celery root puree, Nappa cabbage, Great Hill Blue Cheese, Concord grape sauce

Australian Lamb Loin
Merguez spice, white beans, Greek yoghurt, yellow raisins, Tatsoi

Steak & Eggs
All natural filet mignon, potato puree, truffle fried egg, asparagus, bordelaise sauce

Giannone Chicken
Racelette polenta, wild mushrooms, Calvados cream, local apples

Steak House Menu

Please choose a sauce

Painted Hills Farm - Sirloin, 14 OZ.

Painted Hills Farm - Rib Eye, 14 OZ.

Brandt Farms - Filet Mignon, 10 OZ.

Chef's Whole Fish Preparation

Black Pearl Salmon, 7 OZ.

Block Island Swordfish, 7 OZ.

Sauces & Condiments

Au Poivre, Bordelaise, Béarnaise, Chimichurri, Gorganzola Butter

Sides

Baked potato, sour cream, chives, sea salt
Sautéed greens, ginger, garlic
Potato puree, herbs, truffle drizzle
Asparagus, olive oil, lemon, sea salt
Wild mushrooms, shallot & herbs
Brussels sprouts, thyme, garlic