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 Blonde Oysters (Salt Pond, Blue Hill) / 21
on the half shell with sake mignonette, lemon and chives
Rillettes of Rabbit / 14
served warm with port marinated cherries, pear butter, toasted sourdough
Baked Brie in Puff Pastry / 14
with prosciutto, Medjool date, fig preserve and thyme
Sea Scallop Crudo / 16
Blue Hill Bay scallops, shallot vinaigrette, preserved lemon, China rose radish
Potato, Caramelized Onion and Cheese Tartelette / 15
Yukon Gold, basil, Danish blue and Gruyere cheese
SOUP du JOUR
Celeriac and Black Truffle / 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
Winter Salad / 15.50
Four Season Farm spring mix, avocado, mandarin, pomegranate, chèvre, maple walnuts, fig vinaigrette
Salad of Saffron Poached Pear and Roasted Beets / 14.5
Carding Brook Farm mesclun, crumbled Danish blue cheese, lemonilla dressing
Tuscan Kale Salad / 14
Caramelized sweet onion, bacon, roasted butternut squash, cherry tomatoes, parmesan crisps, lemon and caper vinaigrette
ENTREES
Seared Blue Hill Bay Diver Sea Scallops / 36
mushroom ravioli, wilted chard, celeriac mousse, Madras curry cream sauce
Cedar Plank Roasted Scottish Salmon / 35
roasted fingerling potatoes, sautéed spinach, tomato concasses, rosemary, mustard vinaigrette
Sweetbread with Oysters and Preserved Lemon / 38
buttermilk potato puree, lemon, capers, parsley and brown butter sauce
Roasted Rack of New Zealand Lamb with Basil and Pine Nut Crust / 40
caramelized vegetables, saffron risotto cake, thyme, lamb jus
Raspberry Chicken Breast / 33
pecan encrusted, roasted rosemary potatoes, raspberry gastrique
Tournedos Bordelaise / 39
medallions of beef tenderloin, potatoes au gratin, Vermont chevre, Bordeaux and demi-glace reduction
Medallions of Venison Chausseur (hunter’s style) / 39
buttermilk potato puree, red currant and cognac reduction with fall vegetables
Crispy Roasted Duckling / 39
basmati and wild rice pilaf, apple and ginger chutney, Grand Marnier glaze
Grilled Spanish Iberico Pork “Secreto” / 42
marinated with garlic and lemon, served with roasted rosemary potatoes and minted pepper jelly
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 / 13
Lemon Mousse Napoleon
pistachio crisps, blueberry coulis, Chantilly cream
Mocha Creme Caramel
Grand Marnier Semifreddo
Cointreau mandarins, crystallized almonds, raspberry coulis
Mille-Feuille of Raspberries
tuile crisps with raspberry Chantilly and brandied caramel
Amaretto Chocolate Torta
vanilla bean mascarpone, crystallized almonds, sea salt
Arborvine Ice Cream
ginger, vanilla bean, Valrhona chocolate, espresso chip