Sample menu

Amuse Bouche
Ginger limeaid

TO START
Six lightly smoked Pemaquid Point oysters in lettuce "cups" with a garlic chive relish, garden turnip and lime 25.00
Transmontanus Rex Caviar 100.00 Siberian Baerii
 American Sturgeon Caviar 75.00 ~ Golden Israeli Osetra Caviar 165.00

APPETIZER
Roasted quail "in the nest" with fried noodles, smoked baby pearl onions, poached quail egg and a stinging nettle sauce 19.00

Arrows wintered over parsnip; savory parsnip crème brulée with mustard jam and purple mizuna; parsnip "sour kraut" with foie gras pastrami and melba toast; parsnip Dauphine potatoes with sel gris and thyme 22.00

Blini and Bling; wild sturgeon caviar with condiments, salt cod brandade with crispy shallots, vodka cured salmon with lemon onions, smoked trout with horseradish jam, deep fried Maine shrimp with aioli 19.00

Escargot with summer herb butter, cheese twists, garden greens salad with bacon lardons, and Justin's lavender mustard 19.00

Marinated pork grilled tableside over a hibachi, with an almond-black pepper sauce and a platter of condiments 18.00

SALAD
"A walk through the early summer garden" with a spiced vinaigrette, garbanzo fritters and tender greens 17.00

First of the season bianca and mizuna with Arrows Farmer's cheese ravioli, toasted walnuts, fried red onions and lemon-walnut vinaigrette 16.00

House made tofu with rhubarb ponzu, garden radish and turnip salad,  lettuce rolls with creamy rhubarb dressing and dried rhubarb 15.00

MAIN COURSES
Roasted chicken with sourdough-foie gras stuffing, preserved lemon puree, a spring leek sauce, and oven dried tomatoes 42.00

Pan roasted halibut T-bone with steak sauce, tomato brulée, roasted asparagus with Meyer lemon and Reggiano parmesan, and truffled potato puree 42.00

Lacquered pork belly with hoison, cucumbers and scallions, roasted tenderloin of pork with yam purée, sesame oil and gingered baby carrots, pork Shumai with mushroom soy and radish salad 41.00

"Arrows Surf and Turf;" wood roasted eye of the ribeye "au poivre" with leeks and garlic chive sizzler, chilled lobster cocktail with  Meyer lemon-tomato cocktail sauce 44.00

Diver select sea scallops with three corns and three herbs, rhubarb-red wine glaze and house cured bacon;
 Quinoa and corn terrine with chilled english peas
Mom's corn custard and pickled beet brunoise
Corn flan and Yankee corn relish 43.00

Maine Sole "Downtown;" coleslaw, French fries and house made tartar sauce "Uptown;" in papillotte with champagne glacage, truffle roasted  pearl onions and Dauphinoise potatoes 41.00

GARDEN TASTING MENU
Roasted quail
Garden salad
Halibut
"Eye" of the ribeye
Cheese
Dessert
95.00 per person

INDULGENCE MENU
Ten course tasting menu prepared at the whim of the chef
135.00 per person