AMUSE BOUCHE
Asparagus flan with crispy prosciutto

TO START
Six Pemaquid Point oysters with ‘ham and peas", shallots, chervil, tarragon,
clotted cream and brioche croutons  25.00

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

Sautéed foie gras with escarole with hazelnut butter, honey poached onions,cinnamon cap mushrooms,
garlic confit and puff pastry  22.00

Blini and Bling; Wild sturgeon caviar with condiments, Fin and Haddie with crispy shallots, Vodka cured salmon with lemon onions, Smoked trout with horseradish jam, Deep fried Maine shrimp with aioli  19.00

Cream poached rabbit saddle with white corn grits, Morel mushrooms, ramps, and a rich rabbit stock "French Press"   21.00

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

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

Arrows 2007 vintage prosciutto with All Star lettuce, a crispy potato "surprise," shaved red onion
and a Xeres vinegar vinaigrette  15.00

 MAIN COURSES
Chicken and Sake; Smoked chicken in broth with noodle bundles, braised radish and spring onions, and Shabu Shabu sauce, Deep fried stuffed chicken leg with shiitake mushrooms and scallions, ponzu butter sauce and fried daikon, Terrine of chicken with field greens, enoki mushrooms and mustard vinaigrette
Served with a trio of Sake  42.00

Pan roasted halibut T-bone with steak sauce, tomato brulee, 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 white yam puree, sesame oil and gingered long beans, Pork Shumai with mushroom soy and radish salad  41.00

"Arrows Surf and Turf;" Wood roasted eye of the ribeye "au Poivre" with spring leeks and green garlic sizzler, Chilled lobster cocktail with Meyer lemon-tomato cocktail sauce  44.00

Iron charred yellowfin tuna with brown butter, littleneck clam ravioli with spring herbs, extra virgin olive oil,
peas, and shaved vegetable salad  43.00

GARDEN TASTING MENU
Cream poached rabbit
Arrows proscuitto
Yellow fin tuna
"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

(sample menu)