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Butterfield, with a garlic oregano breadcrumb crust baby field greens and marinated tomato salad
Caramelized figs, port wine, mache and toasted country bread
Pickled mango and haystack potatoes
Crème fraiche, lemon confit, chives, trout caviar and toasted brioche
Artist's palette, egg white and yolk, red onion, crème fraiche, blinis and micro chives
Today's oysters, chilled shrimp, littleneck clams, seafood salad
Today's selection of cured meats, artisanal cheeses, apple, pickles with country bread
Endive, chervil, tarragon, chives, tomato, cabernet-shallot vinaigrette
Baby butter lettuce, atilton cheese, lardons and red currant tomatoes
Egg white and yolk, crispy prosciutto, mushrooms and warm vinaigrette
Crisp romaine with polenta croutons
Tarragon mustard glaze mango, cucumber, red onion and tomato relish with chive emulsion
Caramelized shallots, merlot and rosemary asparagus with parmesan crust
Sauce of hot peppers with onion rings and salsify-apple ragout
Shrimp, clams, mussels, calamari, salmon, tossed with basil seafood fumet
Served on a bed of haystack potatoes with citrus-pink peppercorn sauce and gribiche
Semi-boneless breast and thigh with lemon, rosemary and caramelized shallots artichokes and sugar snap peas
Vine ripe tomato, crinkle-cress roast shallot red wine reduction
Shiitake mushroom hash, madeira-jerez reduction
Balsamic reduction, garlic chips and herbs
Garlic oil and herbs
Balsamic vinaigrette with baby spinach
Chanterelles, dried cherries and port
Citrus reduction
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