The farm-to-table philosophy embraces a sustainable approach to agriculture and dining. At its heart, the concept is simple: there is value in eating locally.
The use of "farm-to-table" emphasizes a direct relationship between a farm and a restaurant. Rather than buying through a distributor or a food service, some restaurants establish relationships with farms and buy directly from them. Farmers benefit by being able to reap more of the profit their goods can earn at market, and many enjoy knowing how their food will be treated and cooked.
APPETIZERS
Petit Manan Oysters (Steuben) / 22
on the half shell with Sake mignonette, lemon and chives
Mille-Feuille of House Smoked Salmon / 16
layers of smoked salmon and salmon mousse with horseradish cream, egg, red onion, capers
Pâté Maison / 14
duck liver mousse scented with Szechuan and 5 spice, orange/apricot compote, toasted sourdough
Baked Brie in Puff Pastry / 14
with prosciutto, Medjool date, fig preserve and thyme
SOUP du JOUR
Heirloom tomato gazpacho with house herbed ricotta / 9.75
SALADS
Summer Salad / 16.00
Carding Brook Farm mesclun, Backstage Farm raspberries, peaches, avocado, maple walnuts and crumbled chèvre with Dalmatia vinaigrette
Warm Salad of Baby Spinach and Arugula / 14
Applewood smoked bacon, house roasted tomato, balsamic cipollinis, sunflower seeds, rosemary and red wine vinaigrette
Maine Lobster Tower / 18.00
with avocado, mango, and lime ginger vinaigrette
Salad of Saffron Poached Pear and Roasted Beets / 14.5
Carding Brook Farm mesclun, crumbled Danish blue cheese, lemonilla dressing
Carding Brook Farm Tomato Caprese / 15
heirloom tomatoes, ciliegine, croutons, basil vinaigrette, balsamic reduction
ENTREES
Galettes of Blue Hill Bay Peeketoe Crab / 38
lemon butter crumb, black garlic polenta, tomato concasses, lemon and basil aioli
Roasted Halibut / 39
lemon butter crumb with new potatoes, leeks confit, saffron and tomato beurre blanc
Marinated and Grilled Swordfish / 38
with roasted fingerling potatoes, wilted chard, lemon, parsley, capers and cherry tomatoes, brown butter sauce
Trumpets of Grey Sole with Spinach and Lobster Mousse / 38
fresh fettuccini, zucchini, cherry tomatoes, roasted Catalan Romesco and sauternes/lobster cream
Grilled Iberico Pork Secreto / 43
roasted rosemary potatoes, lemon garlic marinade, red pepper jelly, gremolata
Roasted Rack of New Zealand Lamb with Basil and Pine Nut Crust / 40
caramelized vegetables, saffron risotto cake, Carding Brook Farm mint chimichurri
Tournedos Bordelaise / 39
medallions of beef tenderloin, potatoes au gratin, Vermont chevre, Bordeaux and demi-glace reduction
Filet Mignon / 49
buttermilk potato puree, black truffle, and a Madeira Demi-glace reduction
Plum Ginger Chicken with Walnuts / 34
sesame soba noodles, sweet potato, grilled. garlic scape, Chinese plum ginger sauce
Crispy Roasted Duckling / 39
basmati and wild rice pilaf, apple ginger chutney, Maine blueberry port reduction
Vegetarian / 28
with the freshest, most delectable ingredients, Chef Hikade will create a vegetarian entrée artfully prepared with your diet and palate in mind
DESSERTS
Our Arborvine Desserts / 14
Lemon Mousse Napoleon
pistachio crisps, blueberry coulis, chantilly cream
Mocha Chocolate Mousse
espresso caramel, cinnamon mascarpone
Grand Marnier Semifreddo
Cointreau mandarins, crystallized almonds, raspberry coulis
Seasonal Fruit Cobbler
served warm with Arborvine ice cream
Flourless Chocolate Cake
chocolate hazelnut praline, raspberry coulis and ganache
Arborvine Ice Cream
ginger, vanilla bean, Valrhona chocolate, espresso chip