à la carte

3 course prix fixe 45 | wine pairings 28

Chef’s Tasting Menus

5 course tasting  90  |  paired with wine  135
7 course tasting  110  |  paired with wine  165
9 course tasting  125  |  paired with wine  190
alcohol free pairings 20 | 25 | 30

3 course dessert tasting | 25
Supplement to prix fixe or tasting | 15

1st course

Baby Greens Salad

blue cheese, red onion, potato crisp, soy sherry vinaigrette

Sherry Roasted Beet Salad

Asian pear, strained yogurt, pistachio, brown butter vinaigrette

Soft Cooked Hen Egg

black pepper tagliatelle, grilled escarole, guanciale, parmesan

Nantucket Bay Scallop Crudo

blood orange, raw fennel, radish, toasted almond oil

Wood Grilled Spanish Octopus

chouriço, white bean, cavolo nero, potato & smoked onion broth

Hudson Valley Foie Gras

honey crisp apple passata, spiced hazelnuts, gingerbread, cranberry gastrique

Russet Potato Gnocchi

braised pork shank, cultivated mushroom, swiss chard, provolone picante

Crispy Veal Sweetbreads

charred young romaine, tonnato, celery leaf, Bianco Sardo

New England Artisan Cheese Plate

Chef’s selection of Artisan cheese with seasonal accoutrement
2nd course

Gracie’s Rigatoni Campanaro

sweet & spicy sausage, plum tomato, ricotta salata

Crescent Farms Duck

poached apple, braised red cabbage, zante currant, chestnut-parsnip puree, cider jus

Tasting of Winter Vegetables

Chef’s preparation, inspired by the season

Arctic Char

butternut squash, Brussel sprouts, roasted onion, golden raisin, toasted pumpkin seed

Georges Bank Sea Scallops

romanesco cauliflower, field peas, young carrots & turnips, pearl onions, ham hock dashi

Butter Poached Lobster

celeriac mousseline, cippolini onion, toasted brioche, Black truffle, celery leaf salad

Berkshire Pork Loin

potato spaetzle, sauerkraut, house cured bacon, melted leeks, pickled caraway jus

Hopkins Farm Lamb Leg

toasted rye berries, charred sweet potato, radish, pomegranate, mint-lamb reduction

28 Day Dry Aged Ribeye

marinated onions, Hooligan beignets, pickled greens, black garlic bordelaise
3rd course

Cardamom Mascarpone Cheesecake

honey blondie, puffed rice candy, grapefruit, ginger cookie, pistachio ice cream

Brown Butter Corn Cake

pineapple jam, lemon coconut mousse, kaffir candied pecans, buttermilk ice cream

Cranberry Pudding Cake

shaved apple, butterscotch, caramel popcorn, caramelized white chocolate ice cream

Chocolate Fig Torte

coffee crémeux, candied kumquats, toasted oat streusel, mango sherbet

Gracie’s Crème Brulée

Madagascar vanilla bean, Spritz cookie

Trio of Frozen Desserts

Inspired daily with seasonal accoutrements

Artisan Cheese Plate

Chef’s selection of Artisan cheese with seasonal accoutrement

Mignardises

assortment of cookies and confections
3 course prix fixe

1st Course:

Baby Greens Salad

blue cheese, red onion, potato crisp, soy sherry vinaigrette

Sherry Roasted Beet Salad

Asian pear, yogurt, pistachio, brown butter vinaigrette

Russet Potato Gnocchi

braised pork shank, cultivated mushroom, swiss chard, provolone picante

2nd Course:

Gracie’s Rigatoni Campanaro

sweet & spicy sausage, plum tomato, ricotta salata

Crescent Farms Duck

poached apple, braised red cabbage, zante currant, chestnut-parsnip puree, cider jus

Tasting of Winter Vegetables

Chef’s preparation, inspired by the season

Arctic Char

butternut squash, Brussel sprouts, roasted onion, golden raisin, toasted pumpkin seed

3rd Course:

Cardamom Mascarpone Cheesecake

honey blondie, puffed rice candy, grapefruit, ginger cookie, pistachio ice cream

Brown Butter Corn Cake

pineapple jam, lemon coconut mousse, kaffir candied pecans, buttermilk ice cream

Cranberry Pudding Cake

shaved apple, butterscotch, caramel popcorn, caramelized white chocolate ice cream

Chocolate Fig Torte

coffee cremeux, candied kumquats, toasted oat streusel, mango sherbet

Gracie’s Crème Brulée

Madagascar vanilla bean, Spritz cookie