Appetizers
- East Coast Oysters – East Beach Blond | Rhode Island / Big Rock | Massachusetts / Little Shemogue | New Brunswick – Served with cucumber mignonette and lemon
- Fettuccini con Funghi – northern style dried porcini mushrooms braised in vegetable stock, cognac and a light cream – fresh pasta, aged sheep’s milk pecorino
- Mezza plate with house made hummus, grilled eggplant, red bell peppers, artichoke, heirloom tomatoes, truffle burrata, prosciutto, olives, and fig preserves
- Shrimp scampi – roasted pacific langoustines basted in garlic butter, roasted garlic, pinot grigio oregano, grilled black olive bruschetta
- Union Sq Market greens salad with baby gem lettuce, pickled Persian cucumber, brioche croutons, pan-fried goat cheese coins – Campari vinaigrette
- Roman flatbread – crushed tomatoes, burrata, fresh basil and arugula (half) and spicy pepperoni and burrata on the other half
- Caprese salad with heirloom yellow, red and green tomatoes, creamy burrata, opal basil – truffle tapenade – balsamic glaze and grilled bruschetta
- Hepburn House famous Maryland blue fin crab cakes with a spicy creole mayonnaise and a remoulade salad
- Fresh veal agnolotti raviolini with crushed San Marzano tomato sauce, burrata, torn basil and aged Parmesan cheese
- Warm Maine lobster with roasted beets, haricot verts salad, caviar butter and champagne
- Spaghetti with saffron, fresh Meyer lemon, aged parmesan Reggiano, toasted garlic breadcrumbs and torn opal basil
- Traditional Caesar salad with chilled red romaine, citrus anchovy Caesar dressing made tableside, grated parmesan, brioche croutons and fresh black pepper
Entrée Course
- Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini
- Steak au Poivre – with green peppercorn sauce
- Hanger Steak / Filet Mignon or New York Strip Steak – baked potato bar and asparagus
- Roasted organic free-range citrus and rosemary chicken roasted brussels sprouts, steamed asparagus, whipped garlic potatoes, roasted carrots, and turnips
- Grilled garlic crusted rack of Colorado lamb, roasted Yukon gold potatoes, steamed broccoli rabe, mustard sauce
- Seared scallops’ linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast
- Atlantic Swordfish – pistachio crusted, pan roasted over polenta with lemon and arugula butter
- Slow roasted pork shoulder with a honey balsamic glaze – family style with miso buttered corn, sugar snap peas and whipped Yukon gold potatoes
- Mediterranean Branzino – delicate white fish stuffed with lemon, herb and seasoning roasted and served with saffron Yukon potatoes and steamed lemon spinach
- Steakhouse sirloin and brisket burger with melted Havarti, on a Kaiser roll, special sauce, tempura onion rings and smoked bacon, lettuce, tomato and pickled jalapenos
- Farmers market peak of season vegetarian platter with crispy tofu, cous-cous, green lentils, roasted green beans, shaved fennel, toasted breadcrumbs, miso goat cheese dressing
- Dover Sole – lightly dredged in flour, pan sauteed meuniere style with caper butter, parsley, white wine, and shallots
- Steamed whole Maine lobster with drawn butter, lemon parsley potatoes, French green beans, ginger butter carrots and homemade garlic biscuits
- Steamed North Atlantic Cod – miso, ginger and soy marinated steamed codfish, flakey delicate and delicious served with steamed stir-fried rice and edamame – baby vegetables
- Chicken Milanese – a panko crusted thin cutlet of chicken, crispy fried and topped with fresh arugula, radicchio and Mache – gazpacho vinaigrette
Sides
- Heirloom Roasted Fingerlings
- Yukon whipped potatoes – truffle butter
- Broccolini steamed, lemon butter
- Yams – fall yams roasted maple butter
- Mushroom – roasted forest mushrooms
- Asparagus – grilled chive butter
Dessert Course
- Hepburn House famous dark chocolate souffles made to order with crème anglaise sauce
- Assorted lemon, chocolate or white cupcakes with vanilla ice cream and strawberries
- Six layer dark chocolate cake with French vanilla ice cream and sliced strawberries
- Ricotta vanilla cheese cake with homemade strawberry jam and toasted pecan
- House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries premium vanilla ice cream
- Grandma’s cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream
- Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce
- Trio of Sorbets with Italian cookies