Dinner

housemade soups
chilled seasonal soup  gƒ 6

roasted tomato & long island clam chowder gƒ 6
fresh chervil

maine lobster bisque gƒ 8
tarragon creme fraiche, chive oil drizzle

salads
caesar salad 9
baby red and green romaine, shaved pecorino romano cheese, herbed croutons, lemon-garlic dressing

roasted baby beet salad  9
crispy goat cheese, shaved radish, organic field greens, walnut oil, sherry vinaigrette

organic field greens salad gƒ 9
blueberries, spiced pecans, julienned jicama, roasted corn, blueberry vinaigrette

starters
steamed prince edward island mussels 12
coconut, sake, ginger & basil pan sauce, grilled tuscan toast

chilled maine lobster tail gƒ 18                                                                                                                                           avocado puree, heirloom tomato & fresh horserdish relish

taste of maryland blue crab 14
blue crab fritter, blue crab, jalapeno & lime salad, blue crab & mascarpone gratin, crispy corn tortillas

roasted summer vegetable tart 10
tomato, zucchini, yellow squash, ricotta & pecorino romano cheeses, 12 year aged balsamic vinegar

american artisanal & farmstead cheese plate 12
3 cheeses with seasonal accompaniments
suggested wine flight $15 or beer flight $10

housemade pastas
(all may be substituted with brown rice pasta- gƒ)

potato gnocchi          19
sautéed long island little neck clams, pancetta, celery, caramelized onion, fennel & garlic pan sauce

roasted tomato ravioli      18
heirloom tomato & basil pan sauce, pecorino romano cheese

entrées

*american kobe beef burger 13
lettuce, onion, pickle, toasted roll, jicama slaw, house-cut fries
add $1.50 each
(american, cheddar, swiss, crumbled blue cheese, bacon, sautéed onions or wild mushrooms)

*oven-roasted painted hills farm grass-fed filet mignon gƒ 29
sauteed wild mushrooms, roasted shallot mashed potatoes, merlot demi-glace

*duo of flatiron of painted hills farm grass-fed beef  gƒ 27
grilled & cabernet sauvignon braised, house-cured bacon & cheddar polenta, roasted tomato & grilled scallion salsa

*pan-roasted eberly farm organic frenched chicken breast gƒ 22
roasted fingerling potatoes, roasted eggplant, caramelized onion & cherry pepper ragout

pan-seared long island sea scallops gƒ 26
sweet shrimp, sauteed spinach, corn puree

pan-seared atlantic mahi mahi 23
sautéed bok choy, crispy fried rice cake, yuzu butter sauce

oven-roasted long island swordfish gƒ 24
sauteed summer vegetables, heirloom tomato puree, kalamata olive relish

side orders 6

sautéed spinach

grilled asparagus

sautéed swiss chard

house-cut fries

crispy polenta cake

macaroni & cheese

gf=items made without gluten
*please note that we take special care in preparing dishes without gluten,
however we do not have a gluten-free kitchen

All of our dishes feature a suggested wine and beer pairing.
Pairings are available for view in the restaurant only.

Fresh produce and ingredients, arriving daily from regional purveyors and artisans, are the focus of our seasonal menus. Fifth Season menus may change based on the availability of specific seasonal ingredients.
We select and hand-cut all our meats and fish daily. Most of our fish are line caught. All seafood availability is subject to seasonal weather and fishing conditions.

painted hills, oregon
eberly farms, pennsylvania
ozark mountain co-op, missouri
crescent farm, long island
la quercia, iowa
braun, long island
kingston, long island
koppert cress, long island

latham farm, long island                                                                                                                                                 

jasper hill farm, vermont
nettle meadow farm, new york
calabro cheese co, connecticut