STARTERS
Burrata with Fig and Olive Tapenade
Clams Stuffed with Bacon and Herbed Breadcrumbs
Grilled Littleneck Clams with Cilantro-Lime Butter
Potato Pancake with Horseradish Crème Fraîche
Roasted Oysters with Garlic and Parsley Butter
MAIN COURSES—DINNER OR LUNCH
Black Bass Crudo with Green Tomato and Lemon Verbena Salsa
Crispy Fried Oysters with Bibb Lettuce and Radish Rémoulade
Crudo of Nantucket Bay Scallops with Ginger Mignonette and Pear
Grilled Striped Bass with Cucumber Tartar Sauce
Grilled Lobsters with Herb and Coral Butter
Harissa Grilled Tuna with Leeks Vinaigrette
Roast Chicken with Lemon and Garlic Jus
SIDE DISHES
Delicata Squash with Feta, Mint, and Pomegranate
Macomber Turnip and Black Truffle Gratin
Sliced Summer Tomatoes with Green Goddess Dressing
Sicilian Caponata and Fresh Mozzarella Sandwiches
Ham and Brie Baguette with Arugula and Radishes
Roast Beef Sandwiches with Cambozola and Pickled Red Onions
SOUPS
Oyster Crackers with Cracked Fennel Seeds
SALADS
Potato Salad with Capers and Soft-Cooked Eggs
Summer Bean Salad with Cherry Tomatoes, Bacon, and Cider Vinaigrette
Warm Farro Salad with Walnuts and Kale
Winter Fruit Salad with Passion Fruit Vinaigrette
Zucchini Ribbon Salad with Lemon Vinaigrette and Mint
BRUNCH/BREAKFAST FARE
Buttermilk Soufflé Pancakes with Pecan-Date Butter and Maple-Roasted Bananas
Eggs Baked with Spicy Tomato Broth, Chorizo, and Swiss Chard
DESSERTS
Almond Cake with Fresh Peaches and Honey Whipped Cream
Bittersweet Chocolate Whoopie Pies with Sea-Salt Buttercream
Hazelnut Shortbread with Wild Blackberry Jam
Key Lime Pie Jars with Coconut Graham Cracker Crust
Pear Tarte Tatin with Nutmeg Crème Fraîche
Vanilla-and-Rum Grilled Plums with Orange-Scented Pound Cake