Pour Partager Pour Commencer Poisson et Crustaces Le Ferme

Summer Menu
Pour Partager
Paté ~ Charcuterie ~ Rillettes
Local Pork Paté ~Marinated Raisin | Toasted Pistachios
Foie Gras Torchon ~ Carmelized Stone Fruit | Red Onion Marmelade
Alaskan Salmon Belly Rillette ~ Tobiko Caviar |Toasted Baguette
Prosciutto Di Parma ~ Summer Melon | Grand Cru Olive Oil
Pour Commencer
Heirloom Tomato & Burrata
Melon Gazpacho & Deep Sea Crab
Tomato Aspic | Basil | Balsamic Vinegar
Basil Oil | Mint | Crouton
Local Yellowtail Carpaccio
Organic Greens
Sesame Tuile | Yuzu |Cucumber Milk Sauce
Shaved Vegetables | Sherry Vinaigrette
Baked Goat Cheese Crottin
Porcini Mushroom Ravioli
Ruby Port Wine Sauce | Parmesan Cheese
Baby Beet Salad | Watercress | Porcini Soil
Poisson et Crustaces
Saumon Ecossais
Alaskan Salmon | Trumpet Mushrooms | White Cabbage | Coconut-Lemongrass Broth
Loup de Mer
Local Sea Bass | Yellow Corn Risotto | Ginger Lacquer | Vanilla Sauce
Saint Jacques du Maine
Maine Diver Scallops | Orange Blossom -Anise Mousse | Baby Fennel | Citrus Emulsion
Le Ferme
Poulet Rotis
Roasted Mary’s Chicken Breast | Wilted Greens | Braised Chick Peas | Sage Chicken Jus
Poitrine de Porc
Stuffed Pork Belly | Summer Vegetable Farcie | Quinoa Salad | Dried Fruits |Szechuan Gastrique
Gigot d’Agneau
Braised Leg of Lamb Gratin | Eggplant Moussaka | Penne Pasta | Basil Oil
Joue de Veau
Slow Roasted Veal Cheeks | Red Rose Potato | Harissa Carrots | Cumin-Carot Pureé
Entrecote de Boeuf
King Beef Ribeye | Potato Gratin | Mushrooms| Haricot Verts| Green Peppercorn Sauce
Cuisine ~ Patrick Ponsaty & Jonathan Freyberg
Service & Wine ~ Derry Van Nortwick & Kristina Miller
Split Entree + $6