Starters
1/2 Dozen Island Creek Oysters
Cherry Wood Semi-Smoked Pear Mignonette
Chicken Liver Pâté
Grilled Toast, Fig Jam
Lamb Carpaccio
Pepper Seared, Marinated
Artichokes, Parmesan, Lemon Oil
BPG Crab Cake
Grilled Corn Relish, Preserved Lemon Aioli
Lobster Pot Pie
Kale, Mushrooms, Baby Carrots,
Brandied Lobster Cream
Roasted Bone Marrow
Crunchy Bread, Black Salt, Lemon Parsley Salad
Soup and Salads
BPG Clam Chowder
Chives, Fried Clam Belly
Roasted Yellow and Red Baby Beet Salad
Ash Ripened Goat Cheese Brûlée, Fried Greens
Baby Arugula Salad
Pecan Brittle, Marinated Crimini Mushrooms,
Honey Lavender Vinaigrette
Hearts of Romaine Salad
Toasted Focaccia, Roasted Garlic
Anchovy Dressing, White Anchovies
Specialties
12oz Prime NY Strip Steak
Tomato Béarnaise, Indian Summer Succotash
Chick Breast Chop
Truffled Celeriac Puree, Broccolini, Natural Jus
Grilled King Salmon
Brussels Sprouts, Pomegranate Molasses Butter
Sizzling Balsamic Skirt Steak
Grilled Asparagus, Radicchio, Potatoes, Fig Reduction
Trio of Duck
Slow-Braised Leg, Tea Smoked Breast,
Foie Gras Chestnut Stuffing, Confit of Endive
Lamb Shank Osso Bucco
Red Wine Pan Jus, Roasted Pumpkin Puree
Pan-Seared Halibut
Mushroom Dust, Swiss Chard, Sage Butter
Fall Harvest Pasta
Broccoli Rabe, Chorizo, White Beans, Orchiette
North East Lobster
Prepared Steamed, Grilled or Al La Plancha
Sides
Garlic Whipped Yukon Gold Potatoes
Cabernet Spinach
Crispy Fries
Artichoke Gratin
Broccoli Rabe
Soy Peas and Garlic
Brandied Crimini Mushrooms
Executive Chef
Fred Bisallion
