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