The farm-to-table philosophy embraces a sustainable approach to agriculture and dining. At its heart, the concept is simple: there is value in eating locally.
The use of "farm-to-table" emphasizes a direct relationship between a farm and a restaurant. Rather than buying through a distributor or a food service, some restaurants establish relationships with farms and buy directly from them. Farmers benefit by being able to reap more of the profit their goods can earn at market, and many enjoy knowing how their food will be treated and cooked.
APPETIZERS
Blue Hill Blondes Oysters (Salt Pond, Blue Hill) / 19.75
on the half shell with sake mignonette, lemon and chives
Pheasant Galantine / 15.00
duxelles, pomegranate molasses, toasted baguette
Baked Brie in Puff Pastry / 14
with prosciutto, Medjool date, fig preserve and thyme
Pâté Maison / 14
creamy duck liver mousse scented with Sauternes five spice and Szechuan, pear butter, croûtes
SOUP du JOUR
sweet potato, fennel and leek / 9.75
SALADS
Warm Salad of Baby Spinach and Arugula / 14
Applewood smoked bacon, house roasted tomato, balsamic cipollinis, sunflower seeds, rosemary and red wine vinaigrette
Spring Salad / 14
Four Season Farm spring mix, blanched asparagus, shaved radish, duck prosciutto, cherry tomatoes, shallot vinaigrette
Salad of Saffron Poached Pear and Horsepower Farm Roasted Beets / 14.5
Flour Season Farm spring mix, crumbled Danish blue cheese, preserved lemon, lemonilla dressing
Arborvine Kale Caesar Salad / 14.5
Radicchio, Reggiano crisps, poached quail egg, white anchovies, avocado, herbed croutons, Pecorino, lemon
ENTREES
Roasted Halibut with Lemon Butter Crumb / 37
roasted fingerling potatoes, wild spring ramps, saffron and tomato beurre blanc
Seared Blue Hill Bay Diver Sea Scallops / 36
fresh tagliatelle, wilted spinach, roasted Catalan romesco, parsley sauce
Raspberry Chicken Breast / 33
pecan encrusted, roasted rosemary potatoes, raspberry gastrique
Roasted Rack of New Zealand Lamb with Basil Pine Nut Crust / 40
mushroom risotto cake, caramelized vegetables, cognac and red currant sauce
Braised Lamb Ragu / 37
sage and pecorino gnocchi, basil pesto, tomato confit, parmesan reggiano
Tournedos Dijonnaise / 37
medallions of beef tenderloin, potatoes au gratin, mushrooms, white wine, Dijon and herb cream sauce
Grilled Berkshire Pork Rib Chop / 36
buttermilk potato puree, Vermont chevre, caramelized apple, Calvados reduction
Crispy Roasted Duckling / 38
basmati rice pilaf with cinnamon and currants, apple and ginger chutney, chestnut honey and thyme glaze
Vegetarian / 28
with the freshest, most delectable ingredients, Chef Hikade will create a vegetarian entrée artfully prepared with your diet and palate in mind
DESSERTS
Our Arborvine Desserts / 12
Lemon Mousse Napoleon
pistachio crisps, blueberry coulis, lemon confit, Chantilly cream
Chocolate Mousse
Cointreau oranges, chantilly, cocoa nib praline
Hazelnut Butter Tartlet
with rum raisin ice cream and maple drizzle
Orange Almond Cake
vanilla bean mascarpone, raspberry creme Anglaise
Creme Caramel
Arborvine Ice Cream
ginger, vanilla bean, Valrhona chocolate, espresso chip