Two Fried Eggs, Cob Smoked Bacon, Maple Sausage or Canadian Bacon, Vermont Cheddar, Croissant
Create Your Own Omelet
(Egg whites or Scrambled Tofu available) Choice of: Smoked Bacon, Maple Sausage, Cherry Tomatoes, Piquillo Peppers, Spinach Caramelized Onions, Oyster Mushrooms, Vermont Cheddar or Gruyère Cheese
Sides
Organic Yogurt
Breakfast Meats
North Country Maple Sausage, Cob Smoked Bacon or Canadian Bacon
Breakfast Potatoes
Herbs, Parmesan
One Egg Any Style
Turkey Hash
Toast
White, Whole Wheat, Rye, Gluten-Free
Bagel with Cream Cheese
*State of Massachusetts Warning: Consuming raw or undercooked items such as meats, fish, eggs and shellfish can pose a health risk, especially to young children, pregnant women, older adults and those with compromised immune systems
TOPPER'S Deck Menu
Nantucket Oysters*
Half-Dozen, Cocktail Sauce, Mignonette
Tart Flambe
Crème Fraiche, Onions, Gruyere Cheese, Bacon or Mushrooms
Smoked Bluefish Pâté
Crudité, Pickled Onions, Curry Lavash Crackers
Lobster and Crab Cakes
Roasted Corn Relish, Mustard Crème Fraiche
Endive Salad
Bayley Hazen Blue Cheese, Citrus, Crispy Onions, Walnut Vinaigrette
*Consuming raw or undercooked items such as meats, fish, eggs and shellfish can pose a health risk, especially to young children, pregnant women, older adults and those with compromised immune systems
Tasting Menu
Salad Vert
Marinated with Green Fruits, Vegetables and Herbs
Kampachi
Cured with Citrus, Fennel and Olive and an Olive Vinaigrette
Dutch White Asparagus
Grilled over Charcoal with Egg Yolk, Potato and Truffle
Dayboat Scallop
Pan Roasted with English Peas and Kaluga Caviar Butter
Morel Mushroom
Agnolotti with Comte, Leeks, Fava Beans, and a Vin Jaune Emulsion
Marcho Farms Veal*
Roasted and Braised with Sweetbreads, Artichokes and Grilled Ramp Salsa Verde
Grey Barn Cheeses*
Served with Local Honey, Seasonal Chutney and Cranberry Toast
Rose Water
Pavlova with Rhubarb Sorbet and Strawberry Consommé
Maricaibo Chocolate
Soufflé with Mascarpone Ice Cream
First Course
Choice of:
Salad Vert
Marinated with Green Fruits, Vegetables and Herbs
Kampachi
Cured with Citrus, Fennel and Taggiasca Olives
Second Course
Choice of:
Dutch White Asparagus
Grilled over Charcoal with Egg Yolk, Potato and Truffle
Dayboat Scallop
Pan Roasted with English Peas and Kaluga Caviar Butter
Third Course
Choice of:
Morel Mushroom
Agnolotti with Comte, Leeks, Fava Beans, and a Vin Jaune Emulsion
Marcho Farms Veal
Roasted and Braised with Sweetbreads, Artichokes and Grilled Ramp Salsa Verde
Dessert
Choice of:
Maracaibo Chocolate
Souffle with Mascarpone Ice Cream
Rose Water
Pavlova with Rhubarb Sorbet and Strawberry Consommé