First Course
Thai Inspired Chicken Soup
Lite coconut broth, curry poached chicken, lime and popped rice.
House Crafted Charcuterie
Ground mustard, grilled pocket bread.
Fried Rhode Island Calamari
XO orange glaze, cilantro leaves, crisp pancetta.
Hand Selected Mesculin Greens
Barrel aged cabernet vinaigrette.
Second Course
Chicken Sandwich on a Baguette
Sweet Basil tomato fondue, aged fontina cheese.
Spring Vegetable Club Sandwich
Thinly sliced roasted vegetables, warm chevre crust.
Traditional Handmade Pasta
Slow cooked, purple olives, pecorino romano cheese.
Spa Fish
Sophisticated Burger
Kobe Beef, Dijon mustard, capers caramelized onions, short ribs.
Enhancements and Sides
Sliders Mini Versions of Burgers
Maine crab, mustard, mayo Kobe, our signature lobster, truffle lobster salad.
Lobster Corn Dogs
Early corn, yuzu mayo, truffle foam.
Truffled Parmesan Fries
First Courses
Chilled Island Creek Oysters
Pearls of hibiscus and its mignonette, american caviar.
Baked Nantucket Bay Scallops
Meuniere basted, kyle's lardo, fontina val d'aosta.
Untraditional Caesar Salad
Ten hour yolk, hand selected greens, cheddar popcorn, spring garlic vinaigrette.
Truffled Rigatoni and Cheeses
Cave aged gruyere, gouda, pouligny chevre fondue.
Lobster and Crab Cakes
Smoked corn, mustard sauce, jalapenos olives.
Spring Pea Tortellini
Maine coast seaweed, tempura peas, mustard seed nage, crisp pork belly.
Creamy Lobster and Sea Urchin Soup
Spring dug parsnips, confit of lemon, sea urchin air.
Main Courses
Nantucket Butter Basted Lobster
Beans sea beans, fava beans, spring white beans, coconut green curry, dim sum of crab.
Dover Sole N' Chips
Spring pea tendrils, cipollini onions, duck fat fries, melted leek fondue.
Shoe String Potato Crusted Big Eye Tuna
Black truffle vinaigrette with its foam, foie au torchon, ultra baby bok choy.
Tenderloin of Beef Wellington
Spring pea puree, cassia madeira jus, sous vide brisket, tempura romaine.
Wagyu Beef Short Ribs
Twenty four sous vide, white mushroom puree, spring english pea puree, risottos of each.
Veal
Veal osso bucco, veal porterhouse, veal short rib ricotta ravioli, abalone mushrooms, bordelaise froth.
Colorado Spring Lamb Ribeye
Braised lamb cheeks, dried muscat grapes, black olive lamb jus, baby japanese eggplant.
Enhancements
Spring Vegetables
Camembert Potato
Truffled Tator Tots
Butter Poached Lobster Tails
Dessert Menu
Bananas in Napoleon
Peppercorn ice cream, caramelized bananas in passion fruit.
Chocolate Coconut Tart
Coconut yogurt sauce, cocoa nib tuile, coconut shell tart.
Fruits of Early Spring
Green tea sorbet, citrus consomme.
Hand Made Ice Cream and Sorbet
Vanilla and chocolate cones.
Candied Cherry Tomatoes
Conversation matchsticks, lite thyme, lemon cream, vanilla ice cream.
Pistachio Dacqoise
Roasted pink grapefruit, raspberry foam.
Sunday Brunch Menu
Seasonal Fruit and Berries
Cinnamon and Sugar Beignets
House Smoked Salmon
Toasted bagel, red onioin and tomato.
Lobster and Spring Onion Soup
Fizzy citrus dust, truffled lobster salad.
Hand Selected Mesculin Greens
Barrel aged cabernet vinaigrette, humbolt fog.
Traditional Eggs Benedict
Wauwinet Turkey Hash
Scrambled eggs.
Buttermilk Waffles
Served with composed berries Chantilly cream.
Chorizo and Eggs
Soft tortillas and queso fresco.
Spa Fish
Sophisticated Burger
Kobe beef, dijon mustard, capers caramelized onions, short ribs.
Mini Versions of Burgers
Maine crab, mustard, mayo.
Lobster Corn Dogs
Early corn, yuzu mayo, truffle foam.
Truffled Parmesan Fries
Menu for TOPPER'S Restaurant at The Wauwinet is provided by findrestaurantmenu.com
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