APPETIZERS

Norumbega Oysters with Sake Mignonette and Lemon** / 18


Oysters Rockefeller / 18

Bacon, Parsley-Pernon Jus Garlic Butter Crumbs


Baked Brie in Puff Pastry / 9

with Medjool Date, Fig Preserve and Almonds

Paté Maison with Pistachio** / 10

Creamy Mousse with Baked Croutons and Pear Butter


SOUP du JOUR

Creamy Wild Mushroom with Crispy Leeks / 8.5


SALADS

Warm Salad of Organic Spinach and Arugula / 11

House Smoked Maple Bacon, Roasted Tomato, Balsamic Cipollinis, Sunflower Seeds


Salad of Grilled Wild Gulf Shrimp and Ruby Grapefruit Brule / 14

Four Season Farm Baby Greens, Avocado, Maple Walnuts


Salad of Cabernet Poached Bartlett Pear and Roasted Golden Beets / 11

Organic Mesclun, Crumbled Danish Blue Cheese, Meyer Lemon Vinaigrette


Four Season Farm Kale Caesar Salad** / 11

Romaine Lettuce, Gruyere Cheese, Pickled Red Onion, Grilled Portobello, White Anchovies,House Croutons




ENTREES

First of the Season Stuffed Soft Shell Crabs / 36

Toasted Polenta, Wilted Rainbow Chard, Roasted Yellow Pepper Cream



Haddock Bourride with Grilled Jumbo Gulf Shrimp and Oysters / 32

Mediterranean Fisherman’s Broth, Herbed Aioli, Roasted Potatoes Lyonnaisse


Asian-Style Chicken with Walnuts / 28

Soba Noodle Salad, Pearl Onions, French Radish, Caramelized Ginger-Plum Sauce


Pecan-Encrusted Kurobuta Pork Tenderloin Medallions / 30

Roasted Potatoes Lyonnaisse, Caramelized Pear, Calvados House Maple Glaze



Roasted Spiced Rack of New Zealand Lamb** / 34

Creamy Porcini Risotto, Herb Salad, Minted Red Pepper Jelly



Tournedos Bordelaise on a Dollop of Seal Cove Chevre** / 30

Medallions of Beef Tenderloin, Potatoes au Gratin, Demi-Glaze Bordeaux Reduction



Wood-Fired Grilled Ribeye Steak** / 34

Potatoes au Gratin, Argentine Chimichurri, Herb Butter


Crispy Roasted Duck / 30

Saffron Basmati Rice, Toasted Almonds, Apple-Ginger Chutney, Cider Molasses




DESSERTS

Our Arborvine Desserts / 9


Lemon Mousse Napoleon with Blueberry Coulis

Creamy Lemon Mouse between Pastry Squares


Chocolate-Cinnamon Torte

Espresso Caramel, Cocoa Nib Praline, Sea Salt



Orange-Almond Tuille

with Fresh Raspberries and Chantilly Cream



Saffron Poached Pear

Pistachio Phyllo Cup, Orange Sabayon, Chocolate Ganache



Ice Cream by “The Ice Cream Lady”

Ginger, Vanilla Bean, Espresso Toffee Chip, Chocolate Velvet, Coconut


PLEASE NOTE…Menu Items are Subject to Change Daily

**Consuming raw foods or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.