Arrows Restaurant Carta

Menu

• “Herbal-Teani”
  House infused chamomile-lemon gin, elderflower liquor, lemon juice, sugar & orange bitters, garnished w/ candied lavender

• Dover Sole

  58.00
  With mustard sauce & shoestring fries
• 24 Oz Prime New York

  58.00
  With roasted bone marrow, herb & shallot glaze, & shoestring fries
• Wild Spoonbill Caviar

  48.00
  With toasted brioche & two house infused vodkas, meyer lemon, anis-hyssop
• Lobster Tower

  62.00
  In three preparations: lobster parfait w/ mango & scallion, brochette of chilled lobster w/ green curry vinaigrette, chilled lobster w/ classic cocktail sauce

• Fried w/ Green Goddess Sauce
• Chilled w/ Green Garlic & Chive Vinaigrette
• Creamy Corn Chowder
  With corn, bacon, yam ragout, & ancho chili puree
• Roasted Garlic Fondue
• Garden Herb Flan
• Poached in Cream w/ Spinach & Shallots
• Garden Shrimp Cocktail
  With herbs,‏ lemon horseradish sauce & a spicy dipping sauce
• Roasted Herb Dijon Egg
• Three Lettuces & Three Vinaigrettes

• Pizza
  With goat cheese & tomato cream
• Salad
  With blue cheese & balsamic vinaigrette
• Gratin
  With a quail egg, pesto & gruyere
• Garden Greens
  With vintage 2010 house cured prosciutto

• Lightly Smoked Rhubarb Glazed Salmon
  Cooked on a rock w/ strawberry tea & a rhubarb, green papaya & carrot salad
• Olive Oil Poached Swordfish
  With romesco‏ sauce, littleneck clam ragout & potato galette
• “Duck, Strawberry & Rhubarb”
  Grilled duck breast w/ duck cracklings, rhubarb chips & a ruby streaks-mizzuna salad. Served w/ sparkling sake & strawberry mimosa
• Duck Saussion
  With pickled rhubarb w/ strawberry-tarragon mustard & potato pancake
• Lamb
  Fried belly w/ tarragon vinegar. Braised shank w/ fennel puree & fennel salad. Grilled lamb w/ huckleberry gastrique
• Plancha Seared Day Boat Scallops
  With housemade burrata, bing & ranier cherries, prosciutto & mustard greens
• Apple Wood Roasted Squab Breast
  With ham & squab pate, grits, chanterelle mushrooms, & truffle sauce
• Duck Confit “Cube”
  With strawberry-rhubarb gelee & port wine sauce
• Wood Fired Goat
  With harissa,‏ grilled baby eggplant, root vegetables, falafel & yogurt

• Oysters
• Swordfish
• Lamb
• Prosciutto
• Duck
• Dessert Box

• Chocolate & Bread

  16.00
  Toasted brioche dusted w/ chocolate, cocoa nib chocolate bar, dark chocolate cremeaux, roasted dark fruit plum w/ european barley wine granita
• Cherry & Tea Mousse Cake

  16.00
  Dark chocolate & cherry mousse cake, green tea mousse, pistachio nougatine, white chocolate cage, toasted pistachios & green tea infused caramel sauce
• Maine Berry Doughnuts & Frappe

  16.00
  Raspberry yeast raised doughnut, strawberry glazed old fashioned doughnut, blueberry fritter & black pepper spiced frozen yogurt frappe
• Thai Dessert Box

  16.00
  Pandanus & coconut gelee, banana fritters, coconut ash pudding & tamarind paste

Friday Night Bistro

• Cucumber & Tomato Gazpacho
  With grilled eggpland salad.

• Grilled Flank Steak
  With spoonbread, pinto beans, corn relish & garden napa cabbage.

• Blueberry Tart
  With duck egg-vanilla ice cream