The Point Dinner Menu - Sample
Starters
Crispy Skinned Rouget
Artichoke, fennel, saffron 13.
Bluefin Tuna Tartare
White anchovy, capers, cognac, quail’s egg 13.
Kampachi Crudo
Lime, radish, piparra pepper 13.
Maine Peeky Toe Crabmeat
Avocado, aged sherry vinegar, tobiko, sesame 13.
Salt Roasted Sardine
Tunisian olive oil, harissa, lemon 10.
Country Game Pate and Rabbit Rillettes
Red onion confit, cornichons, grain mustard 10.
Hudson Valley Foie Gras
Brioche toast, zante grapes, balsamic 13.
House Made Chowders
New England clam 9. Lobster & corn 12.
Second
Moorebrook Farm Lettuces
Sweet and salty pecans, stilton, shallot vinaigrette 9.
Romaine Lettuce Salad
Tomato garlic dressing, grana padano, white anchovy, croutons, 9.
Watermelon & Cucumber Salad
Roquette, radish, curry 9.
Chilled Local Beets
Oranges, walnuts, chevre 9.
Mains
Grilled Game Hen
Mustard rub, black trumpets, peas & carrots 24.
Local Farm Chicken
Pan roasted breast, confit and potato hash, pan sauce 24.
Brace of Quail
Semolina gnocchi, maple glaze, apple smoked bacon, crispy shallots 24.
Grilled Yellowtail Snapper
Shrimp salpicon, lime butter sauce, tomato confit 27.
Royal Daurade
Mussels, Cabernet butter sauce 27.
Butter Poached Lobster
Lemon saffron risotto, English peas 38.
Maine Lobster
Local potatoes& corn, butter 38.
Grilled Beef Tenderloin
Horseradish beets, stilton, baby spinach 36.
Grilled New York Strip
Yellow foot chanterelles, red wine sauce 36.
Trap Landry, Executive Chef Eben Pickells, Sous Chef Karl Deuben, Sous Chef
