Alison at the Maidstone Arms - East Hampton, New York

Appetizers

Chilled Spring Pea Soup	14
rosemary cream, toasted spiced almonds

Lobster and Spring Vegetable Salad	18
fava beans, fennel, haricot verts, cherry tomatoes herb aioli

Sauteed Sea Scallops	16
caper-raisin sauce, herb oil, cauliflower puree, chervil

Grilled Cavendish Quail	16
fine herb risotto, fava beans, parmesan, quail jus

Sauteed Foie Gras	29
baby beets “vichy”, 50 year old balsamic vinegar, warm frisee salad

Chilled North Fork Asparagus	15
shaved parmesan, pear tomatoes, arugula & lemon vinaigrette

Spring Lettuces	13
shaved radish, fresh herbs and sherry vinaigrette

Crayfish Fricasee	16
morels, peas, ramps and creme fraiche

Chef, Robert Gurvich

Entrees

Sauteed Black Bass	32
cockles, chorizo, sweet peppers, parsley

Braised Halibut	33
pickled pearl onions, cherry tomatoes, fennel, zucchini and herb fumet

Slow Roasted Scottish Salmon	34
American caviar vin blanc, haricot vert, baby carrots, ramps

“Crispy Skin” Murray Farms Chicken	29
potato puree, broccoli rabe, baby artichokes, meyer lemon-rosemary jus

Aged “Prime” Sirloin	44
spinach, white asparagus, bordelaise sauce

Celery Seed Crusted Veal Loin	37
zucchini, marinated pear tomatoes, sauce verjus

Roasted Pork Chop	30
Granny Smith and Vidallia onion compote, wilted greens and roast garlic jus

Pasta Puttanesca	17
Anchovy, caper,tomato, olive & parsley

Sides	7
Spinach
Frites
Haricots Verts

* Consuming raw or undercooked meats, fish, shellfish or fresh eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.