Chef Robert Ritchie

Authentic Chinese steamed shrimp and pork dumplings with sesame ginger ponzu sauce (can do chicken and watercress or vegetarian)

Japanese-style chicken or pork lettuce wraps – wok-seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage, and iceberg lettuce wraps

18 assorted fresh oysters (Pacific/Atlantic and Canadian) with shallot red wine mignonette, lemon horseradish, and homemade wheat crackers

Assorted hand-rolled sushi platter with selected items (smoked salmon/tuna/salmon/crab/uni)

Mussels – East Coast plump mussels braised in white wine, shallots, fresh herbs, chopped tomato, and crusty French baguette

Seared sesame tuna loin, sliced with blistered shiso peppers and seaweed salad – ponzu dipping sauce

Black sesame-crusted black fin tuna loin, sliced and served rare with ponzu dipping sauce and crispy wonton tortillas with guacamole

Tuna tartare with avocado, scallions, jalapeño, and ginger soy sesame glaze, served on crispy wonton strips

Hibachi mirin soy-marinated chicken wings – crispy fried and served with toasted sesame glaze

Vegetarian gyoza dumplings – steamed and pan-seared, served with a chili dipping sauce

Panko-crusted blue fin crab cakes with spicy ginger soy remoulade sauce and microgreens salad

Asian beef flank steak and mushroom skewers – grilled hibachi-style with orange chili and sesame soy ginger glaze over ginger rice cakes

Slow-braised beef short ribs over vegetable stir-fried rice cake – wok-fried baby bok choy and asparagus

10 oz filet mignon with Double XX sauce, roasted forest mushrooms and shallots, grilled zucchini with charred poblano potato purée

2 lb Maine lobster with drawn butter, stir-fried vegetables, and potatoes

Surf and Turf – grilled tenderloin steak and baked cold-water lobster with house special sauce, crispy potato cakes, and steamed broccolini

Pork tonkatsu – thin pork cutlets, panko-crusted, crispy pan-fried, served with plum sauce, ramen noodles, and stir-fried vegetables

Tempura shrimp and vegetables – jumbo prawns tempura-style with stir-fried baby bok choy, carrot, broccoli, and snow peas, served with steamed ginger rice

Tan Tan Ramen – ground pork, ginger beef, peanuts, bok choy, and ramen noodles served with flavorful hot pork broth (fried egg optional)

Roast Chinese pork shoulder – broccoli stir-fry with baby carrots, peppers, snap peas, ginger fried rice, and crispy egg rolls

14 oz prime ribeye steak, pan-roasted with charred soy lime butter, ginger heirloom carrots, and truffled pomme frites potatoes

Chili and soy-glazed organic salmon steak, grilled and served with roasted Japanese eggplant and steamed ginger rice

Black sesame chicken – chicken strips dredged in sesame seed corn starch and served extra crispy with stir-fried pea shoots, broccolini, peppers, carrots, and bok choy, alongside steamed jasmine rice

Peach and blueberry crumble with premium vanilla bean ice cream and dulce de leche

Apple crepes Suzette with whipped cream, cinnamon, and Grand Marnier caramel sauce

6-layer dark chocolate cake with fresh raspberries and mint

Berry tart with French vanilla ice cream and chocolate sauce

Authentic espresso and chocolate tiramisu with dark chocolate, fresh raspberries, whipped cream, and mint

Assorted house-made cookies and apricot rugelach platter with fresh-picked raspberries, strawberries, blackberries, and mint

Escargot baked in garlic butter with puffed pastry

10 hour sous-vide warm leek salad with crumbled goat cheese lemon chive vinaigrette and toasted walnuts

Chef's selection meats and cheese, roasted peppers, artichoke alla romana and kalamata olives

Bistro Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins

Cream of roasted asparagus and French leek bisque with fresh tarragon, chervil and brioche croutons

Lobster bisque soup with lobster claw meat, sherry, light touch of cream and a flavorful lobster stock

Baked eggplant Napoleon in ramekins layered with organic ricotta, crushed heirloom tomatoes, pecorino romano and mozzarella cheese

Selection of Oysters on half shell - Duxbury MA, Bluepoint, Wellfleet MA - mignonette, cocktail with horseradish, homemade wheat crackers

Black sesame crusted jumbo sea scallops, pan seared - stir-fried baby bok choy and enoki mushroom salad

Agnolotti half moon shaped pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs

Grilled Scottish salmon with french leek sauce, beluga lentils and roasted fingerlings

8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

Bell and Evans roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach

Chicken Milanese - pounded seasoned parmesan panko bread crumb veal cutlets with roasted corn, red peppers served with arugula salad and warm gazpacho vinaigrette

Bone-in Berkshire county center-cut loin pork chop marinated overnight in ginger, soy, garlic and pan roasted - plum chili sauce, stir-fried vegetables

Baked lobster tail with filet of beef tenderloin, mustard sauce, crispy roasted brussels sprouts and fingerling potatoes

Shrimp scampi - sauteed in garlic, white wine, fresh lemon, parsley and a touch of cream over fresh linguini pasta with a sprinkle of parmesan

Lemon Sole - pan roasted with preserved lemon, capers, parsley and butter, saffron potatoes, roasted eggplant with portobello mushrooms and asparagus

Bone-in pounded, pan fried veal chop - parmesan, marinara, mozzarella d' bufalo, pecorino romano cheese - baked

12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed haricot verts (4 or more guests)

Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche

5 layer chocolate cake served warm with vanilla ice cream and berries

Baked apple galette with whipped cream and caramel sauce

Espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint

Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini

Mezza plate with carrot hummus, caponata grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, and mission figs

Union Sq Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins

Caesar Caprese with Heirloom tomatoes, buratta mozzarealla, torn basil, garlic croutons, extra virgin olive oil

Bluefin crab cakes made with roasted red peppers, tarragon, panko crumb - served with a remoulade sauce

Prosciutto y' Burrata - 24 month aged San Daniele prosciutto, local burrata, olio novello - Roman style focaccia - sun-dried tomatoes

Beef Carpaccio - thinly sliced filet mignon, Taggiasche olives, capers, wild arugula, 24-month aged Parmigiano-Reggiano

Shrimp scampi – roasted pacific langoustines basted in garlic butter, roasted garlic, pinot grigio oregano, grilled black olive bruschetta

Caccchio y' Pepi - fresh black pepper linguini tossed in a romano cheese and vegetable stock and roasted butternut squash

Fresh linguini pasta with a parsley roasted heirloom garlic white wine clam sauce, grilled ciabatta herbed garlic bread

Fresh spaghetti al fresco with crushed heirloom tomatoes, Kalamata olives, garlic, grilled eggplant, NY state basil and pecorino romano

Fettuccine Carbonara - sautéed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano

Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Chicken scallopini with capers, garlic, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Veal Milanese - pounded seasoned parmesan panko bread crumb veal cutlets, pan fried and served with roasted saffron potatoes and fall vegetables

8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with charred poblano potato puree

10 oz Berkshire heirloom pork center-cut loin chops marinated overnight in ginger, soy, garlic and pan roasted - plum chili sauce, stir-fried vegetables

Florentine style grilled short loin lamb chops with roast fennel and broccoli - saffron rice

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale

Steakhouse burger - prime aged ground sirloin burger patty, kaiser roll, special sauce, tempura onion rings

Atlantic cod - pan roasted, served over parmesan white polenta, organic roasted brussels sprouts and tomato butter sauce

Crab stuffed wild salmon, lemon dill butter, wild rice and grilled asparagus

Assorted lemon, chocolate or white cupcakes with vanilla ice cream and strawberries

5 layer chocolate cake served warm with vanilla ice cream and berries

Confetti Cake with vanilla or chocolate ice cream and fresh berries

Creamy vanilla bean cheesecake with homemade strawberry coulis and toasted pecans

Jumbo warm chocolate chip cookie sundae with chocolate gelatto and warm fudge sauce

Oysters l' espinache - broiled plump oysters with camembert cream, pernod and spinach

Blue fin lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing

Escargot baked in garlic butter with puffed pastry

1 dozen fresh oysters - Pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Assorted French pates - duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney

Poached Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette

Fettuccine con Fungi porcini - northern Italian style dried porcini mushrooms braised in vegetable stock, shallots, cream, and aged pecorino romano cheese

Tartare de Boeuf - fine chop of prime filet, egg, mustard and traditional condiments, caviar

Carpaccio - prime salmon crudo, rucola, parmigiano, capers, lemon oil

Baked vegetable tarte in phyllo with heirloom tomatoes, goat cheese, french leeks, basil, tarragon and grilled eggplant

Ris de Veau Champignon au Morel - veal sweetbreads, morel mushroom cream reduction, tarragon

Salade Verts curly endive, frisée, radicchio, roasted red beets, haricots vert, preserved lemon and EVOO

Arcadian field greens salad with mache, arugula and Bibb lettuce, heirloom tomatoes, cucumbers and 360 balsamic vinaigrette

Anchovy Caesar - organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Grilled garlic crusted rack of lamb, fingerling potatoes, garlic broccoli rabe, mustard sauce

Natural veal rib chop - citrus, garlic herb marinade, pan roasted, roasted forest mushrooms - over blue cheese potato gratin

Maryland blue fin crab stuffed wild "King" salmon, lemon caper beurre blanc, pecan wild rice

Prime filet mignon - morel mushroom creme with brandy - pommes gratin and asparagus

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and grilled eggplant - smokey tomato sauce

Blackened ribeye steak with a chive-chili butter, stir-fried ginger carrots and french green beans - crispy fingerling potatoes

Steak au Poivre - prime NY strip steak peppercorn crusted, truffle butter, glazed lemon ginger carrots and asparagus, crispy roasted potatoes

Dover Sole meunière style with steamed parsley potatoes, ginger carrots, grilled lemon asparagus

Canard aux abricots - seared Mallard duck breast with apricots, brandy, orange and chanterelles

Atlantic black cod - pan roasted and steamed 'au paupiette' with ginger butter, soy, sesame and scallion over stir-fried edamame ginger rice

Chicken breast scallopini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Seared scallops’ linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

6 - Layer dark chocolate cake with French vanilla ice cream and sliced strawberries

Brown sugar baked warm bananas foster with caramel and vanilla ice cream

House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Apple and brandy soaked raisin strudel with whipped cream, caramel and fresh berries

Homemade pumpkin pie with cinnamon whipped cream, caramel dulce du leche and vanilla ice cream

Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Warm dark chocolate pecan cookie Sundae with chocolate gelato and warm chocolate sauce

Homemade cinnamon apple Galette with fresh whipped cream, caramel sauce and vanilla ice cream

Baby greens salad with baby gem lettuce, shredded Brussels sprouts, heirloom tomatoes, fresh basil, and baked goat cheese

Seared tenderloin carpaccio, mustard seed aïoli, caper crisps, pumpernickel toast

10 hour sous-vide warm leek salad with crumbled goat cheese lemon chive vinaigrette and toasted walnuts

Burrata salad with arugula, apple mostarda, heirloom tomato, roasted corn, basil vinaigrette

Grilled seafood skewer with scallop, shrimp, mushrooms, zucchini and tomatoes over a summer greens salad with a smoked onion vinaigrette

Citrus and white anchovy Caesar salad made tableside, with organic red romaine and endive, roasted garlic, romano parmesan and focaccia croutons

Fresh Fettuccine with porcini mushroom cream, black pepper, pecorino romano cheese and tarragon

Assorted Roman Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta

Rare black sesame crusted blackfin tuna - stir-fried baby bok choy and enoki mushroom salad

18 assorted fresh oysters - pacific / atlantic and canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Arancini - baked mozzarella prosciutto stuffed arborio rice bites, crushed San Marzano tomato, basil dipping - bruschetta with olive tapenade

Arabic sliced lamb flatbread with eggplant babaganoush, whipped feta, pine nut hummus and sun-dried tomatoes

Chilled seafood plate with crab, lobster, prawns and oysters with shallot mignonette, horseradish sauce, roast baby beets, and house wheat crackers ($24.00 pp add on)

Assorted hand rolled Mediterranean style sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)

Braised short ribs in barolo red wine and beef stock over whipped potatoes with roasted broccolini and eggplant

12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad

Pan seared thick-cut New Zealand dry aged lamb chops - on roasted shallot potato puree with sautéed oyster mushroom Demi-glace and ginger carrots

10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

Pan-seared sustainable Norwegien King salmon, caper parsley butter and wild rice with almonds carrots, and edamame

Angus prime rib roast (for 2 or more) served medium to rare with a chive horseradish creme, stuffed baked chive potato - trio of sautéed vegetables

Sautéed sole meunière - Dover sole dredged in flour and pan seared with lemon white wine butter, capers, parsley and steamed parley potatoes,

Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach

Rainbow Trout Amandine - sautéed north American rainbow or brown trout almandine style with preserved lemon, french green beans, nutty brown rice pilaf

Twin bone 5" thick Berkshire pork chop brined in brown sugar, clove and anise - pan roasted and served over whipped parsnip potatoes with apple golden raisin compote

Pan seared black sea bass on potato cakes with a miso soy mushroom broth, seared baby boy choy and pea shoots

Pan seared wild caught Canadian king salmon served over saffron rice with marinated grilled vegetables and champagne chive butter

Aged ribeye steak, pan roasted, charred chili lime butter, ginger heirloom carrots, truffled pomme frites potatoes

Dover Sole meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash

Strawberry shortcake with golden raspberries whipped cream and fresh mint

Organic local strawberries, blueberries, raspberries and blackberries with vanilla ice cream, caramel sauce and cookies

Dark Chocolate Mousse with caramel swirls and dark chocolate bites, whipped cream and fresh mint

Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint

New York style vanilla bean cheesecake with fresh strawberries and jam

Trio chocolate Sundae - warm baked chocolate chip cookie with chocolate gelato and chocolate sauce