Seasons Restaurant Menu and Prices

Red bliss home fried potatoes, toast.

With "seasons black pastrami hash," red bliss potatoes, toast.

With eggs any style, red bliss home fried potatoes, toast.

With fresh bagel and cream cheese.

With fresh berries.

With red bliss home fried potatoes and toast.

With red bliss home fried potatoes and toast.

With fresh roma tomato salsa and sauteed spinach, oven roasted tomato, sauteed portabella mushrooms, toast.

Fresh herbs, red bliss potato and sauteed spinach, oven roasted tomato, sauteed portabella mushrooms, toast.

Red bliss home fried potatoes, toast. Bacon, ham, pepper, onion, mushrooms, roasted tomato, fresh herbs, sausage, spinach, cheddar cheese, swiss cheese, red bliss potato.

With vermont maple syrup.

With vermont maple syrup.

With vermont maple syrup.

With vermont maple syrup.

Garnished with wellfleet littlenecks and fried baby leeks.

Garnished with maine crab, pancetta and roasted shallot confit.

Lunch only. Boston bibb lettuce in blackberry cilantro vinaigrette, serrano ham crisps, corn salsa and fresh vermont cheese crumbles.

Boston lettuce, poached quail eggs, virginia ham, black radish, new england cheddar and sage barley vinaigrette.

Coconut milk poached lobster knuckles, seared sweetbreads, watercress greens and curried coconut vinaigrette.

Dinner only. Thinly sliced Mcintosh apples and mizuna greens gently tossed in furnace brook cider and champagne vinaigrette, great hill blue cheese crumbles and apple infused maple syrup glaze.

Dinner only. Serrano ham crisps, west field farm goat cheese and ൖ carrot" ginger vinaigrette.

Fresh lobster sauteed in black truffle butter, gorgonzola and vermont cheddar cheeses, shallot confit and elbow macaroni noodles.

Clam, mussels, scallops and shrimp, pearl onions, wild rice risotto and white truffle infusion.

Barbecue honey glazed wild boar bacon, chive whipped potatoes and pan fried arugula.

Hearts of romaine with toasted pine nuts, asiago cheese and tuscan style croutons.

Griddled turkey on toasted wheat bread, with havarti cheese, arugula sauteed in garlic and pickled red onion, served with fries.

Grilled black angus beef with aged vermont cheddar, roasted onions, garlic aioli on a house made bun.

House smoked salmon on toasted white bread with cucumber sesame mayonnaise, micro greens, fruit wood smoked bacon, tomato and boston lettuce.

Garlic and basil pesto, kalamata olive aioli, oven roasted tomatoes, served with fries.

Conundrum berry compote.

Muinted berry compote and cinnamon dust.

Cappuccino glaze, white and dark chocolate biscotti.

Black pepper, and lavendar ice cream.

Raspberry sorbet in a pool of mango and caramel.

Merlot infused ganache.

Fontina cheese wrapped in basil and prosciutto, lightly grilled upon roasted bell pepper aioli.

Southwest harbor maine crab cake with upland cress mango hazlenut vinaigrette.

Slow cooked texas antelope ribs with pan juices.

With cranberry chutney and frisee.

Caper berry creme fresh.

Prepared traditionally with shallots, garlic, herbal butter, seasonal mushroom and garnished with puff pastry and fresh asiago cheese.

Plymouth autumn berry sea salt and molasses marinated hudson valley duck breast upon cranberry and rosemary risotto with white truffle honey glaze.

Oven roasted double pork chop with rosemary and sage jus, brown sugared fennel and onion upon celery root puree.

Free of its shell with shiitake mushroom risotto and gingered shellfish champagne nage.

Acorn squash puree, garlic mashed potato and a sautee of spinach with minted veal stock reduction.

Southern comfort and coffee bean marinated tenderloin of beef upon cheddar, chive and garlic potato cakes with lima bean ragout and salt pork infused with red eye gravy.

Shiitake and basil dusted local cod with parsnip and horseradish puree, sautee of winter greens and shellfish cream.

Slowly braised in port wine, served with roasted yukon gold potatoes and fresh herbs.

Roasted breast of chicken with lana inspired asparagus, herbed mascarpone bread pudding and sauce veloute.

Barbecue honey glazed wild boar bacon, chive whipped potatoes and pan fried arugula.