T. W. Oyster “Shooter” :

Maine Pemaquid Oyster and Asparagus Essence.

6 - Pack of T. W. Oyster “Shooters”.

“Shooter & Chaser” of Alsatian Sparkling Wine.

Snapshot of Three “Savory” Ice Creams

Cauliflower, Lobster and Mushroom.

Creamy Scrambled Farm Eggs

with Sea Urchin and Rosemary Oil.

Ragoût of Lobster

with Porcini Mushrooms and Vanilla - Scented Carrot Purée.

Tartare of Scallops

with Candied - Salted Lemon, Poppyseed and Sturgeon Oscetra Caviar.

Crème Brulée of Foie Gras “For My Mentors”.

Tiny “Big Ox Farm” Lettuces

with Rose - Scented Vinaigrette and Baby Croutons.

“New World” Soft Shell Crab in “Old World” Escabeche Preparation

Vinaigrette of Garlic and Basil.

Atlantic Sea Scallops “In Crust” of Saffron and Almond, Sweet Vidalia O

Pasture Raised Beef “Filet Mignon”

with Confit of Celery Root, Veal Sweetbreads and Sauce Foie Gras.

An Influence from Alsace: Local “Big Ox Farm” Pork Loin

with Manicured Apple “Tourné”, Green Cabbage and Whole Grain Mustard Jus.

Filet of Nova Scotia Halibut - “Sauté” -

Tartlette of Porcini Mushrooms and Creamy Caviar of Eggplant.

Savory Vegetable “Chestnut Flour Tart”

with Very Slow and Creamy Leeks - Crusted with Bleu Cheese “Fourme D’ Ambert” and Baby Apple Salad.

“Roasted on the Bone” Halibut Chop, Sabayon “At The Last Minute” of

Chef Decides Food.

Chef Decides Food and Appropriate Wines.

SELECTION OF SPUN BEFORE SERVICE

ICE CREAM AND SORBET SAFFRON, CINAMMON AND ANISE FLOWER.

SUGAR-SPICE POACHED PEAR,

STUFFED WITH VERBENA MOUSSE AND CRÈME ANGLAISE.

SCOTCH & CIGARS

DARK CHOCOLATE CUSTARD WITH VANILLA - TOBACCO CREAM AND "MACALLAN 12 YR SINGLE MALT" SIROP.

A CAREFUL SELECTION OF THREE CHEESES

| BY MARK TRUMBLE OF A. RUSSO & SONS, WATERTOWN, MA | FOURME D' AMBERT, BRILLAT - SAVARIN | PARMESAN REGGIANO