Blueberry Pancakes

with apple and pork sausage.

Brioche French Toast

with a maple banana fosters sauce and cinnamon whipped cream.

Eggs Benedict

two poached eggs and asparagus on English muffins topped with Jones’ farm and hollandaise

Sirloin and Eggs

with béarnaise, cheddar and scallion grits and whole wheat toast.

Red Wine Poached Eggs with Confit Duck Hash

with chive crème fraiche andtoasted whole wheat toast.

Lox and Eggs

Scottish smoked salmon, scrambled with farm fresh eggs, served with a shredded root vegetable cake, vine ripe tomatoes and bagel and scallion cream cheese.

Lobster Frittata

lobster and Yukon gold potato frittata, with chives and roasted peppers, served with cheddar and scallion grits and fresh cantaloupe

Three Eggs any Style

with homemade whole wheat toast, sweet potato home fries and your choice of: apple and pork sausage, Jones’ farm ham or wood smoked bacon.

Jones’ farm ham, and Cabot cheddar cheese omelet

served with sweet potato home fries and whole wheat toast

Asparagus, caramelized onions, roasted tomatoes and goat cheese

served with sweet potato home fries and whole wheat toast

Grilled Artic Char & Salad

your choice of Caesar or mixed greens

Grilled Sirloin Burger

with hand cut fries

Sirloin & Salad

your choice of Caesar or mixed greens

Traditional Caesar Salad

Basket of Assorted Breakfast Breads

from our Pastry Chef

Root vegetable cake

One apple pancake

Jones’ farm bacon

Apple and pork sausage

Sweet potato home fries

Plain 3 egg omelet

Bowl of fresh cantaloupe

Bagel and scallion cream cheese

Old World Toast

(white or whole wheat)

Cheddar and buttermilk grits

Plain oatmeal

One egg any style

Confit duck hash

One Egg

(any style)

Apple Pancake

Bacon

Apple & Pork sausage

Toast

English Muffin

Oatmeal

“Charcuterie”

House pate and foie gras & pistachio terrine Brioche toast points and red wine lingonberry jam

Oysters on the half shell

with “the usual suspects”

Lobster and black mission fig pizza

with Great Hill blue cheese, toasted corn, and scallion essence

Crispy rock shrimp tart

with Meyer lemon tarter sauce and three-onion confit

Crab cakes

with warm spinach and citrus essence

traditional caesar

Frisée and endive salad

with a crispy bacon and pommery mustard vinaigrette, an over easy egg and grape tomatoes

Arugula salad

with spice comice pears, spiced walnuts and dried radish vinaigrette

Grilled Artic char

with a count neck clams and celeriac brodo, braised escarole and porchini polenta

Pan seared Maine diver scallops

with hand crafted chestnut and leek raviolis,and a cumin and dried grape emulsion

Cassoulet

braised lamb, confit duck leg, boudin blanc sausage, French white beans, slow roasted tomatoes, bacon rashers, and walnut bread crumbs

Basil and Parmesan encrusted Statler breast of chicken

with Japanese eggplant parm, spicy broccoli rapini, Parmesan grilled cheese and tomato basil sauce

“Blanquette de Veau” a traditional Parisian veal stew

with pappardelle pasta, crème fraîche, button mushrooms, pearl onions and a perfect hard boiled egg

Grilled sirloin

with green peppercorn “au poivre” sauce, garlic mashed potatoes and crispy parmesan asparagus

Grilled center cut pork chop

with saffron Israeli couscous cows milk feta, caper berries roasted red pepper ribbons and a confit garlic and balsamic reduction

Tuna

(Maguro)

Yellowtail

(Hamachi)

Salmon

(Sake)

Red Snapper

White Tuna

Mackerel

(Shime Saba)

Squid

(Ika)

Octopus

(Tako)

Scallop

(Hotategai)

Eel

(Unagi)

Crab Stick

(Kani Kama)

Sweet Egg

(Tamago)

Shrimp

(Ebi)

Sea Urchin

(Uni)

Smelt Roe

(Massago)

Salmon Roe

(Ikura)

Flying Fish Roe

(Tobiko)

California Roll (6 pieces)

crabmeat, avocado and fresh cucumber rolled inside out

Futomaki (5 big pieces)

eel, egg omelet, shrimp, cucumber, tobiko, yamagobo root, spicy mayonnaise

Tuna Roll (6 pieces)

fresh tuna with roasted seaweed

Salmon Roll (6 pieces)

fresh salmon with roasted seaweed

Cucumber Roll (6 pieces)

fresh cucumber and roasted seaweed

Avocado Roll (6 pieces)

fresh avocado with roasted seaweed

Rainbow Roll (8 pieces)

California inside with tuna, five pieces of different seafood

Spicy Tuna Roll (6 pieces)

fresh tuna with avocado, scallions and spicy mayonnaise

Spicy Scallop Roll (6 pieces)

fresh scallops with avocado, cucumber, spicy mayonaise and scallions

Medfield Roll (6 pieces)

yellowtail tempura, cucumber, avocado, smelt caviar and scallions and spicy mayonnaise

Caterpillar (8 pieces)

cucumber, scallions, smelt caviar, spicy mayo and crabmeat on the insidewith broiled eel and avocado on the outside

Spider Roll (5 pieces)

soft-shell crab lightly dusted until crisp with tempura batter, avocado, spicy mayonaise, smelt caviar, radish, sprouts, and scallions and cucumber

Salmon Skin Roll (6 pieces)

roasted salmon skin, smelt caviar, radish sprouts, yamagobo root, scallions, cucumber and spicy mayonnaise

Vegetable Roll (6 pieces)

yamagobo root, cucumber, avocado, radish sprouts, and seaweed rolled insideout

Fuji Roll (6 pieces)

Salmon tempura, avocado, scallions, spicy mayonaise, cream cheese and cucumber

Shrimp Tempura Roll (5 pieces)

shrimp tempura, avocado, smelt caviar, and scallions rolled, cucumber, spicy mayonaise, radish and sprouts

Medfield Roll (6 pieces)

yellowtail tempura, cucumber, avocado, smelt caviar and scallions and spicy mayonnaise

Sushi Deluxe

Chef’s choice of 9 pieces of sushi along with california roll

Small Sushi Plate

Chef’s Choice of 6 pieces of sushi along with 6 pieces of tuna roll

Sashimi Deluxe

Chef’s choice of 5 types of fish, 3 pieces of each presented without rice

Small Sashimi Plate

Chef’s choice of 3 types of fish, 3 pieces of each presented without rice

Chirashi

Chef’s choice of 3 types, 3 pieces of each of fish plus shrimp and eggomelet arranged over a bed of rice

Miso Soup

Edamame

Seaweed Salad

Cucumber Salad

Soft Shell Crab Starter

Seared Tataki