• All-natural 1/2 Roasted Chicken, butter-basted, summer vegetables, roasted red bliss potatoes, au jus
• Steak Frites - marinated Waygu skirt steak, shoestring fries, green olive & piquillo pepper relish
• Lamb Spare Ribs with honey creme fraiche, mashed English peas, summer radish & pea tendril salad and chocolate mint oil
• Striped Bass with brown-butter spaetzle, basil pistou, artichoke hearts
• Yellowfin Tuna (troll caught, with olives, lemon confit, Swiss chard, corn puree and Seranno froth
• Lobster Risotto with fresh Maine lobster, brie cheese and Arborio rice

You will still be able to  enjoy all your favorite small plate dishes that we have become known for.  In addition, We are introducing a new weekend lunch menu (available until 4pm) featuring a variety of super-fresh salads and creative sandwiches, including:

• Nicoise Salad with seared yellowfin tuna, organic greens cherry tomatoes, red bliss potatoes, black olive salt, and sherry vinaigrette
• Shaved Asparagus & Serrano Salad with red ribbon sorrel, fiddlehead tomme cheese and caper vinaigrette
• Tastings Patio Burger with 1/2 pound of locally sourced ground beef, red onion jam, tomato vinaigrette on a hearty English Muffin.  Cheddar cheese, Great Hill blue cheese, or peppered bacon available
• "1895" Pressed Cuban with roast pork, Serrano ham, manchengo cheese, house-made pickles, Ward's Berry Farm blueberry mustard on a french baguette
• Maine Lobster Roll with tarragon, scallions and house-made pickles on a buttered grilled bun