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
Cadillac Oysters (Trenton) / 21
on the half shell with sake mignonette, lemon and chives
Rillettes of Rabbit / 14
with port marinated cherries, pear butter, toasted sourdough
Baked Brie in Puff Pastry / 14
with prosciutto, Medjool date, fig preserve and thyme
House Cold Smoked Scottish Salmon Mille-Feuille / 16
layers of salmon mousse and smoked salmon with cucumbers vinaigrette
SOUP du JOUR
Celeriac 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
Winter Salad / 14.00
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
Four Season Farm 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 and Lobster Pappardelle / 40
spinach, cherry tomatoes, leeks, Sauternes cream, jus de persil
Cedar Plank Roasted Scottish Salmon / 35
roasted fingerling potatoes, sautéed spinach, celeriac mousse, rosemary and mustard vinaigrette
Roasted Rack of New Zealand Lamb with Basil and Pine Nut Crust / 40
caramelized vegetables, saffron risotto cake, thyme, lamb jus
Chicken with Plum and Walnuts / 32
Maine organic chicken on a bed of sesame soba noodles with walnuts, hakurei turnip, green onion, butternut squash and an Asian style caramelized ginger plum sauce
Tournedos Bordelaise / 39
medallions of beef tenderloin, potatoes au gratin, Vermont chevre, Bordeaux and demi-glace reduction
Pan Roasted Hanger Steak with Herbs / 38
buttermilk potato puree, leeks, mushrooms, bearnaise
Crispy Roasted Duckling / 39
basmati and wild rice pilaf, apple ginger chutney, Grand Mariner glaze
Braised Lamb Ragu / 37
parmesan and sage gnocchi, basil pesto, tomato confit, gremolata, pecorino
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