Appetizers

½ Dozen Oysters from Nasketucket Bay 3 Ways*
ceviche with wasabi vodka, mignonette gilée and roasted in shell with bacon 15

New England Butternut Squash Soup
served with lump crab meat and crème fraîche 9

Pan Seared Diver Scallops*
on a bed of vanilla sunchoke purée, sorrel leeks and bacon froth 14

Three Tartares*
a trio of beef, tuna and beet tartars with aioli, lemon, horseradish and capers 15

Frisée au Lardons Salad*
with bacon, poached egg, croutons and secret dressing from the “Gstaad Palace Hotel” 11

Lobster with Rustic Gnocchi*
spring pea purée, tendrils and a sweet garlic froth 17

Spring Lettuce
with Edamame dressed with a balsamic-soy vinaigrette 9

Duo of Foie Gras*
seared and served with an elderflower glaze and cured with a tang agro-dolce respectively 27

Ursula’s Caesar Salad*
hearts of romaine, grana padano cheese, croutons and white anchovies 10

Lobster Caesar Salad*
same as above with ½ a lobster 18

Fried Ipswich, MA Clams*
corn fritters and homemade tartar sauce 17

Cheese Plate
from the Wassik’s Cheese Shop in Wellesley A Third Generation Fromagerie cow, sheep and goat milk based cheeses with traditional and non-traditional accompaniments MP

Entrees

Roasted Rack of Lamb*
with mountain grown mint, lamb jus, potato anna and seared spinach leaves 34

Pan Roasted Free Range Chicken
roasted breast, braised thighs and carrots 23

Birch Beer Braised Short Ribs
mashed potatoes and pan roasted vegetables 26

Herb Roasted Casco Bay Cod
on top of caramelized mirepoix, lentils and red wine reduction 25

Grilled Hawaiian Ahi Tuna Steak*
on ratatouille with basil scented couscous and tangerine compote 28

Buttered Maine Lobster
lemon and herb scented with a carrot fondue and salsify MP

Norwegian Salmon Confit*
with truffle citrus vinaigrette and braised fennel with mashed potatoes 24

Chicken Pot Pie
a classic with vegetables and puff pastry 19

Grilled Brined Pork Chops
edisto style grits, seared greens and an apple-jack pan sauce 28

Grilled Texas Rib Eye Steak 24 oz.*
garnished with thick-cut onion rings 47

Filet Mignon*
béarnaise or horseradish sauces 39

Surf & Turf* Filet Mignon
like above with a lobster in the shell 51

Vegetarian Entrée
porcini pasta, carrot “osso bucco” and medley of spring beans with a walnut oil 21

Sides - 7

creamed spinach
mashed potatoes
mac-n-cheese with lardoons
grilled asparagus
sautéed foraged mushrooms
American grits - potato anna
french fries

Add black truffle shavings or béarnaise sauce to any dishes - 4

Executive Chef Peter Eco

Desserts

Warm Peach Crisp
Ginger Ice Cream

Chocolate Beignets
Homemade Strawberry Soda and Vanilla Mascarpone

Warm Individual Carrot Cake
Cream Cheese Mousse, Orange Carrot Caramel and Rum Raisin Ice Cream

Trio of Custards
Maple Crème, Brûlée Chocolate Mint Pot de Crème, and Vanilla Bean Crème Brûlée

Flight of Chocolate Desserts
Mini Warm Chocolate Cake, Brownie with Mocha Mousse, Milk Chocolate Pot de Crème and Hazelnut Tonka Bean Ice Cream Sandwich

Selection of Cheeses from Fromaggio Kitchen
Served with Traditional Accompaniments

Bananas Foster Bread Pudding
Double Chocolate Ice Cream with Sautéed Bananas

Trio of Sorbet
Kalamansi, Cassis, and Green Apple

All Desserts $9

*Prepared with raw or undercooked meat, poultry, seafood, eggs or shellfish. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.