$56 per person


Sweet springtime English pea soup


Crisp bib lettuce wedge with our signature lemon pistachio vinaigrette * Can be served without nuts



Tuscan-style wild mushroom ravioli with exotic wild mushrooms

Country-style roasted chicken with crispy potatoes and grilled harvest vegetables

Classic combination of shucked Ipswich clams, baby cockles, homemade pasta and fresh herbs

Hand-rolled mint gnocchi with a spicy ragu of slow-roasted spring lamb


Chef's choice of two desserts
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$62 per person


Creamy imported fresh buffalo mozzarella with tarragon pesto and cracked black pepper

Prince Edward Island mussels simmered with a Mediterranean salsa verde

Sirloin carpaccio with shaved Parmigiano, salt-cured capers, and extra-virgin olive oil


Bib lettuce wedge with lemon pistachio vinaigrette


Country-style roasted chicken with crispy potatoes and spring vegetables

Grilled tenderloin of pork with crumbled Great Hill blue cheese and candy-striped beets

Fancy Chatham cod with a caramelized medley of Chantenay carrots, red chard and Maine fiddleheads

Tuscan-style wild mushroom ravioli with exotic wild mushrooms


Chef's choice of 3
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$70 PER PERSON


Dramatic tower of warm and cold antipasti including cured meats, grilled seafood, roasted vegetables and Italian specialties

Large handmade Maine lobster tortelli with grilled asparagus and smoked pancetta


Classic fresh fava salad with shaved hard pecorino

Baby arugula salad with a warm pan-sauce of smoked bacon, aged goat cheese, and sliced tangerines


Our signature grilled yellow-fin tuna, puttanesca-style, over homemade squid-ink linguini

Truffle-scented veal rib chop, oven-roasted, with garlicky greens and creamy polenta

Grilled Black Angus beef tenderloin on a bed of sweet roasted sea beans

Classic cacciuco with baby octopus, scallops in-the-shell, green-lipped mussels, littlenecks and poached fish
Chef's choice of 3
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*STEWED EGGPLANT WITH OLIVES AND ROASTED HOLLAND PEPPERS
*GARLIC CROSTINI WITH WILD MUSHROOMS, ARUGULA AND BALSAMIC
*CROSTINI WITH TOMATO-RED ONION, CAPER RELISH

Choice of 3
*ROASTED ATLANTIC COD SALAD WITH PICKLED ONIONS
*MARINATED CHICKEN WITH PEAR AND CUMIN CHUTNEY
*BRESAOLA CROSTINI WITH BEETS AND SAFFRON MASCARPONE
*HEIRLOOM POTATO SALAD WITH CAVOLO NERO AND TRUFFLE OIL
*PROSCIUTTO DI PARMA WITH FIGS AND MASCARPONE
*FLORENTINE CROSTINI WITH CHICKEN LIVER RAGOUT

Choice of 3
*SCALLOP CEVICHE WITH LEMON, PIGNOLI AND SPINACH
*SEARED #1 TUNA LOIN, GAETA OLIVE AND PARSLEY VINAIGRETTE
*ROASTED ASPARAGUS AND MAINE CRABMEAT WITH CREME FRAICHE
*BEEF CARPACIO WITH LEMON, ARUGULA AND CAPERS
*BUFFALO MOZZARELLA WITH ROMA TOMATOES AND PESTO