APPETIZERS

Antipasto 15 Chef Hillson’s

(house cured meats
meats, seasonal vegetables & chef’s
selection of cheese) Tasting Menu
Escargot & spinach ravioli with 75 per person 35 for wine pairings
parsley purée
purée* 18
FIRST COURSE
Soft shell crab with heirloom tomatoes, Chilled pea soup with cold poached
poached oysters,
toasted hazelnuts & parsley-
parsley-pancetta pea tendrils & popcorn shoots
vinaigrette 14
Mumm Napa Brut Champagne
Crab cake
cake with lemon-
lemon-fennel salad &
SECOND COURSE
fennel purée 13
Heirloom tomato & arugula salad with crisp
Seared foie gras & cherry tart 23
pancetta & ice wine vinegar
Sautéed mussels with saffron, Brancott Sauvignon Blanc
tomatoes & basil 16
THIRD COURSE
Seared halibut
halibut with fava bean, watercress
SOUPS & SALADS puré
purée & watermelon radish
radish
Lobster & fennel bisque, ZD Chardonnay
garnished with lobster & fennel foam 11
ENTRÉE
Sweet corn soup garnished with
dried corn & red pepper salad 11 Lamb crépinette with fiddle head ferns &
baby spring vegetables
Our daily house-
house-made pâté 13 Row 11 RDLR Syrah
Watermelon & feta salad with arugula DESSERT
& frisée & blood orange dressing 12
Seasonal melon
melons
elons & strawberries marinated
Asian pear
pear & organic mixed in sparkling wine with sorbet
green salad with spiced pecans &
Maytag blue cheese 12
Vin Santo

ENTRÉES
Grilled beef
beef tenderloin with blue cheese Mushroom
Mushroom risotto with baby arugula
potato gallette & roasted spring carrots*
carrots* & aged Parmesan cheese 25
38
Lobster tortellini with butter
Seared George’s Bank scallops with poached Maine lobster & asparagus 42
shrimp soufflé & whole grain mustard cream*
cream*
29 Seared Loch Duart
Duart Scottish salmon,
salmon,
braised shiitake mushrooms,
mushrooms, bacon
Pan roasted duck breast with spiced roasted fingerling potatoes & brown
brown
confit pavé
pavé, sautéed morel mushrooms & butter-
butter-olive oil vinaigrette* 30
shallot Madeira demi-
demi-glace*
glace* 30

FROM OUR FIREPLACE

Smoked paprika
paprika glazed short rib with Pecan wood roasted chicken with lemon
spring vegetable & bulgur wheat salad 31 caper Boulanger potatoes
potatoes 26
T. Cook’s Mediterranean paella*
paella* 28 Wood-
Wood-roasted black striped bass, artichoke
(with ½ lobster tail & claw add 20) & fennel barigoule & kalamata olive purée 29

SIDES
English peas with mint & prosciutto 7 Baby carrots with toasted almonds & dill 8
Seared foie gras
gras 18 Potato purée 6 ½ Lobster
Lobster tail & claw 20
Glazed asparagus & lemon gremolatta 9
denotes T.Cook’s classic
An 18% gratuity will be added to parties of 6 or more
We ask that all cell phones be turned off while in the
the dining room
*Can be cooked to order or contains raw eggs
Written information is available upon request regarding the safety of these items