Sample Menu
 
The Wright Place on 6^th
 
A la carte

Amuse Bouche
 
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Starters

Leek & potato velouté, white truffle, toasted brioche---7
Suggested wine: Novellum Chardonnay

Mapleleaf Farms smoked duck breast, foie gras, red cabbage, poached egg, English mustard---11
Suggested wine: Don Rodolfo Malbec

George’s Bank scallops, shallot & horseradish confit, apple, pearl barley, Uphoff Farms pork shoulder, bacon---12
Suggested wine: Reds For The People, Blend

“Raviolo” of spinach & parmesan, celery, morels, sweet potato, tomato fondue---10
Suggested wine: Simple Life Chardonnay

Quail, hazelnut, herb, endive, morels, egg yolk truffle vinaigrette---13
Suggested wine: Chartron Lafleur Sauvignon Blanc
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Salad

A salad of spring vegetables, Dunbarton blue, confit Meyer lemon, strawberries, balsamic, pecans, Paeleon olive oil---10
Suggested wine: Hooked Riesling

Roast Maine lobster, George’s Bank scallop, saffron potatoes, Thai beets, curried cauliflower puree, red pepper jus, squid ink---14
Suggested wine: Chartron Lafleur Sauvignon Blanc
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Mains

NewGrass Farms beef strip loin, ox shin, truffle dauphinoise, parsnip pureé, root vegetables,
red wine jus---33
Suggested wine: C&B Cabernet

Wild Pacific Rim Canary fish, clams, garlic puree, fennel, ramps, sofrito vegetables, crab, puy lentils, fennel veloute---34
Suggested wine: Chartron Sauvignon Blanc

Risotto verdé, parmesan tuile & foam---21
Suggested wine: Simple Life Chardonnay

Strauss Farms spring rump of lamb, aubergine puree, fondant potato, sweetbreads, “nicoise” vegetables, tapenade jus---31
Suggested wine: Tillia Merlot

Wild line caught New England Cod, Prince Edward Island mussels, chicken crackling, fingerling potatoes, fava beans, oyster mushroom, chicken jus---29
Suggested wine: Novellum chardonnay