Terrace Dinner Menu
- Beginnings -
lobster bisque
chive-lobster garni 9.
sweet corn chowder
corn, apple bacon, potatoes 9.
local oysters on the half shell*
fresh grated horseradish, kettle one vodka cocktail sauce 3.25ea.
chilled shrimp cocktail
horseradish cracked pepper tomato sauce 16.
crispy calamari
lemon, caper dill rémoulade 12.
maryland soft shell tempura
hawaiian heart of palm, cucumber, radish slaw, coriander chili oil 22.
ahi tuna poke
avocado, cilantro, goma-shio toasted sesame seeds, ginger wasabi emulsion 18.
- Salads -
crisp romaine heart salad
herb croutons, lemon caesar dressing, parmesan cheese 14.
with grilled chicken 18. with grilled shrimp 22. with maine lobster 29.
baby spinach cobb salad
avocado, apple bacon, hard egg, buttermilk blue cheese ranch dressing 16.
with grilled chicken 20. with grilled shrimp 24.
- Sandwiches -
lobster roll
whole maine lobster, apple smoked bacon, vine ripe tomatoes,
butter lettuce, citrus crème fraîche 29.
GQ burger*
as featured in GQ Magazine
hand pulled kobe beef brisket mixed with ½ pound fresh ground kobe beef, caramelized red onion tomato jam, vermont white cheddar cheese, topped with crisp coleslaw 26.
- Entrees -
seared diver scallops
sautéed gulf shrimp, pancetta lardons, sweet pea puree, local onions, lemon beurre blanc 36.
hawaiian snapper
merguez sausage, poached artichokes, candied fennel, pequillo pepper, fava beans,
saffron bouillabaisse sauce 38.
nova scotia halibut
little neck clams, chorico sausage, sweet summer corn, maine yukon
fingerling potatoes, tarragon clam broth 40.
butter poached maine lobster
pine nut fregola, sautéed baby summer squash and zucchini, tomato confit, basil pesto 48.
slow roasted duck breast
quinoa risotto, torpedo onions, caramelized maitake mushrooms, balsamic reduction 40.
brandt all natural beef tenderloin
seared hudson valley foie gras, roasted fingerling potatoes, cippolini onions, french green beans,
honey sherry gastrique 60.
brandt all natural beef striploin
sautéed gnocchi, morel mushrooms, spring peas and carrots, sauce bordelaise 52.
Spiced Pear
A restaurant committed to celebrating the bounty of New England’s farms and the vitality of what nature has to offer. Each dish shares the simple pleasures of the season and a purist of flavors only achieved organically and sustainable. The composed cuisine of Chef Kyle Ketchum portrays the passion for excellence in food, service and presentation amidst the splendor of a luxurious setting.
* the consumption of undercooked meats, poultry, or shellfish increases the risk of food borne illnesses
for your convenience, 20% gratuity may be added to parties of six or more
with respect for others, the use of cellular telephones is not permitted in any chanler dining area
