Restaurant Week 2017
June 5rd – 11th

Three Courses | 48 dollars + supplements

first course choice

*Organic ACK Sweet Water Farm Greens
spring vegetables, blueberries, toasted almond, cucumber, heirloom cherry tomatoes, preserved lemon vinaigrette

*Dune Caesar Salad
baby romaine, radicchio, parmesan, brioche, lemon, anchovy

*Chilled Nantucket Grey lady Oysters
melon-champagne “iced” mignonette, cucumber, basil

Parmesan Gnocchi
porcini, favas, mushroom broth, shaved truffle, roasted garlic butter

*Roasted Red + Gold Beets
whipped goat cheese, beet vinaigrette, pistachios, balsamic

Sweet Pea Risotto
lobster, mascarpone, preserved lemon, mint, peas, sunflower seeds gremolata

*Housemade Mozzarella
compressed melon, basil oil, tomato, arugula, prosciutto chip

*Crispy Hyannis Pier Calamari
crunchy vegetable slaw, peanuts, thai herb dressing, basil aioli

*Pan Roasted Maine Mussels
broccoli rabe, sweet sausage, red peppers, fennel, chile flake, heirloom tomatoes                                                                                                                                                        
second course choice

*Pan Seared Faroe Island Salmon
parsnip puree, baby carrots & turnips, pearl onions, carrot gastrique                                                                                                   
Grilled Yellowfin Tuna
green papaya salad, cauliflower-ginger puree, peanuts green beans, cherry sambal

*Pan Roasted Atlantic Halibut
fricassee of mushrooms, leeks, spring pea-lettuce emulsion, sunchoke puree, fiddleheads, sea beans

Seared Georges Bank Sea Scallops
coconut-lemongrass broth,bok choy, nori emulsion daikon-carrot pickle, romanesco, soft egg

*Grilled  Atlantic Swordfish
coriander crust, crushed spring peas, mustard sauce, pomegranate molasses, greens & fennel puree

Pan Roasted Chicken Breast
charred broccoli-shishito puree,sushi rice, cashew honey roasted baby peppers, ginger soy gel, toasted sesame

*Grilled Sirloin Steak
warm asparagus, mushrooms, spinach salad, spring onion, smoked potato puree, bacon bearnaise                                                                                                                               

dessert course

Chocolate Ganache
chocolate crumble, mint sorbet + butter cream

Please refrain from menu substitutions

price excludes tax & gratuity

Member of NantucketGrown
* ingredients in this dish are sourced on Nantucket