Mother’s Day Menu
11am - 3pm | Sunday, May 10, 2026
Appetizers / Breakfast Specialties
LOBSTER BISQUE — 14
Chervil, Crème Fraîche, Saffron Brioche Croutons
SOFT-SCRAMBLED EGGS WITH FINES HERBES / VG — 15
Creamy Eggs Served with Chives, Roasted Spring Onions, Toasted Whole Grain Bread
Add-ons: Pork Sausage or Smoked Bacon — 6
(can be GF)
DUCK LEG CONFIT RILLETTES — 16
Caper Berries, Lenox Wine Jelly, Cornichons, Pickled Red Onion, Grilled Rustic Bread
SPRING VEGETABLE FRITTATA / VG — 17
Shaved Asparagus, English Peas, Gruyère, Heirloom Tomatoes, Spring Onion, Dressed Arugula
THE “MOTHER’S DAY” BOUQUET SALAD / GF, VG — 16
Frisée, Butter Lettuce, Chervil, Fresh Strawberries, Edible Flowers, Watermelon Radishes, Honey-Lemon Vinaigrette, Mild Goat Cheese, Toasted Pistachios
BUTTERMILK RED VELVET WAFFLE / VG — 17
Strawberry Compote, Ioka Farm Maple Syrup, Vanilla Whipped Cream, Honey Butter
Entrées
PAN-SEARED SEA BASS / GF — 45
Purée de Chou-Fleur à la Truffe Noire, Tri-Color Organic Carrots, Snow Pea Shoots, Beurre Noisette
ROASTED CHICKEN BREAST WITH CHANTERELLES / GF — 39
Spring Green Risotto, Caramelized Artichokes, Fourme d’Ambert Blue Cheese
HERB-CRUSTED RACK OF LAMB / GF — 60
Mint Lemon Toasted Orzo, Sauce Verte, Asparagus, Red Wine Jus
LOCH DUART SCOTTISH SALMON / GF — 39
Provençal Ratatouille, Hazelnut & Spice Crumble, Basil & Niçoise Olives
NEW ENGLAND LOBSTER BUCATINI — 45
Lobster Normande Sauce, Tarragon, English Peas, Foraged Mushrooms, Cognac
(can be GF)
ROASTED PRIME RIB WITH AGED CHEDDAR POPOVER / GF — 55
Whipped Potatoes, Hot Honey Glazed Carrots, Haricots Verts, Bordelaise Sauce
Dessert
PEACH SEMIFREDDO WITH HONEY — 14
Salted Caramel Sauce
VALRHONA CHOCOLATE PATE — 14
Rosemary Anglaise, Vanilla Bean Chantilly, Tuiles aux Amandes
MEYER LEMON CAKE — 14
Lemon Curd, Candied Raspberries
V — VEGAN | VG — VEGETARIAN | GF — GLUTEN FREE
*Before placing your order, please inform your server if a person in your party has a food allergy. These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.