Menu

We look forward to providing you a curated tasting experience that is inspired by both the flavors of coastal New England and influences around the globe. We are proud to present a six-course tasting menu, where each guest may choose their journey through the best presentations of local farms, fishermen, and purveyors.
Our Chef’s Tasting Menu changes frequently. The menu presented below is a sampling of what our offerings may be.

Six Course
Tasting Menu

185

per person

Wine
Pairings

125

per person

Prestige Wine
Pairings

275

per person

Chef’s Tasting Menu

First Course

In the Coop

rye berry and duck tête-à-tête

Second Course

A Reminiscence of Provence

artichoke nage, barigoule

Third Course

Shy Squid

under an ink thyme veil, Alsatian gnocchi

Fourth Course

The Lobster

inspired by the forest, asparagus and nettle soup

Fungi, Fluke

roasted lion’s mane, dark fish jus

Fifth Course

Spring Tribute

Hopkins Farm lamb, watercress, our rock seaweed

Guinea Hen

slow cooked, roasted whole, gilfeather turnip

Sixth Course

Apple

delicate French meringue, chamomile, hibiscus

Rhubarb

served in a thin tartlet with arugula ice cream

Vegetarian Tasting Menu

First Course

Fennel

pears, almonds

Second Course

Watercress

marigolds, potatoes

Third Course

Carrot

orange, cumin

Fourth course

Rye Berry

artichoke, black tea

Fifth course

A Walk in the Garden

local vegetables

Sixth course

Cocoa

basmati rice, mandarin

Hidden Rose Apple

chamomile, caramel

Wine pouring into glass

AURELIA WINE PROGRAM

An expertly curated wine collection with over a decade of Wine Spectator’s “Best of Award of Excellence.”

explore our wine list