Lump crab and claw meat with black truffle. A recurring expression of the season's finest catch.

House pasta filled with halibut, served with leeks, manila clams, and beurre blanc.

Roasted duck breast with squash purée and seasonal vegetables.

Classic rum-soaked savarin with citrus and cream. Complimentary mint tea follows.

Farm-direct vegetables prepared simply — roasted, dressed, or raw — according to the day's harvest.

Whole quail over dressed greens with pan sauce.

House-made pasta with market herbs and sauce — changes with the season.

Crisp biscuit shell with passion fruit curd. Served with complimentary orange peel and chocolate-covered almonds.