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
Cadillac Oysters (Trenton) / 22
on the half shell with sake mignonette, lemon and chives
Diver Sea Scallop Crudo / 16
Blue Hill Bay, shaved radish, cucumbers vinaigrette, lemon and vanilla bean dressing
Pâté Maison / 14
duck liver mousse scented with Szechuan and 5 spice, orange/rhubarb compote, toasted sourdough
Baked Brie in Puff Pastry / 14
with prosciutto, Medjool date, fig preserve and thyme
SOUP du JOUR
Broccoli, mushroom and leek / 9.75
SALADS
Spring Salad / 16.00
Carding Brook Farm mesclun, apricots, cherries, avocado, maple walnuts and crumbled chèvre and 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
Arborvine Caesar / 15.00
Romaine, Reggiano crisps, poached quail egg, pickled red onion, white anchovies, herbed croutons
Salad of Saffron Poached Pear and Roasted Beets / 14.5
Carding Brook Farm mesclun, crumbled Danish blue cheese, lemonilla dressing
Four Season Farm Wintersweet Kale Salad / 14
Asparagus, caramelized sweet onion, cherry tomatoes, lemon confit, Australian sheep’s milk cheese, Green Goddess dressing
ENTREES
Galettes of Blue Hill Bay Peeketoe Crab / 38
lemon butter crumb, black garlic polenta, tomato concasses, light Dijon sauce
First of the Season Roasted Maine Halibut / 39
with new potatoes, garden dill confit, beurre blanc
Seared Blue Hill Bay Diver Sea Scallops / 38
rosemary fingerling potatoes, wilted spinach, roasted Catalan romesco and basil oil
Medallions of Iberico Pork Tenderloin / 40
roasted fingerling potatoes, caramelized onion, sautéed pears, Calvados and honey reduction
Roasted Rack of New Zealand Lamb with Basil and Pine Nut Crust / 40
caramelized vegetables, saffron risotto cake, Madras curry sauce
Tournedos Bordelaise / 39
medallions of beef tenderloin, potatoes au gratin, Vermont chevre, Bordeaux and demi-glace reduction
Aged New York Strip Sirloin with Herbs, Lemon and Garlic / 50
buttermilk potato puree, sautéed leeks and mushrooms, béarnaise
Crispy Roasted Duckling / 39
basmati and wild rice pilaf, apple ginger chutney, raspberry and Chambord glaze
Kurobuta Pork Osso Bucco / 38
orzotto with saffron and pecorino, arugula pesto, cherry tomatoes confit
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
Hazelnut Butter Tartlet
currants, vanilla ice cream, maple drizzle
Triple Chocolate Cake
chocolate hazelnut praline, chantilly cream
Arborvine Ice Cream
ginger, vanilla bean, Valrhona chocolate, espresso chip