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


Creamy Wild Mushroom with Crispy Leeks / 8.5


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


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


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.