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
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