First Course

› White Mushroom and Truffle SoupCurried Mussel Bisque Chef Jacque’s Fine Charcuterie, Red Onion Jam and CornichonsPan-roasted Quail, Red Onion and Maple Tarte Tatin Seared Sea Scallops, Carrot and Ginger Purée, Orange and Cumin Broth

› Roasted Beet Tartare, Herb Goat CheeseHouse Smoked Salmon served Two Ways withCelery Root en Rémoulade and Grain Mustard Dressing

Featuring the Best of New England Cheeses:

› Butler’s Fine New England Cheese Plate featuringTome, Grafton Aged Cheddar, Great Hill Blue Cheese

› Twice Baked Grafton Cheddar Soufflé

› Frisée, Bib and Roasted Mushroom Salad with Tomato Confit and Fresh Goat Cheese

›Vegetarian SelectionPlease notify your server if you have any allergies or special dietary concerns.

The Consumption of raw or undercooked foods poses a potential health risk.
For the enjoyment of our guest, please turn off ringers and refrain from using cell phones in the dining room.

Second Course

› Tonight’s Entrée includes choice of appetizer and dessert

› Pan Roasted Duck Breast, Raspberry Vinegar Gastrique, Salsify and Mushroom Ragoût

› Monkfish, Snapper and Shrimp "en bourride" with Fennel and Sunchoke

› Pavé of Sole and Salmon, Ginger Beurre Blanc, Sautéed Spinach

› Grilled Double Lamb Chop, Rutabagas and Lamb Shank Shepard’s Pie

› Grilled Pork Tenderloin, Cider Reduction Sauce, Fingerling Potatoes and Roasted Root Vegetables

› Seared Beef Tenderloin with Foie Gras Emulsion,Scallion Mashed Potatoes and Vegetable Medley

› Vol-au-Vent full of Spinach, Shiitake Mushrooms,Caramelized Onions, Herb Butter Sauce

Chef’s Special for Seafood Lovers

› Bib and Mushroom Salad

› Cheddar Twice Baked Soufflé

› Seafood "en bourride"

› Butler’s Dessert