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Special Occasions

Dinner Menu

Lunch Menu

Bayview Terrace & Deck Menu

Brunch Menu

Islander Diner Card

TOPPER'S by Water

Dinner Menu

Indulgences

Golden Osetra
Russian Osetra
American Sturgeon

Chef's Tasting Menu

Chilled Island Creek Oysters
Pearls of Hibiscus and its Mignonette, American Caviar

Roasted Day Boat Scallops
Meunière Basted, Kyle's Lardo, Fontina Val D'Aosta

Sauteed Nantucket Striper
Tempura of Modern "Corn Dogs," White Hominy PurŽe

Piggly Wiggly
Four Story Hill Farms Suckling Pig
Ravioli of Yolk, Black Fig Puree, Emulsions of Corn

Artisinal Cheese Tasting
Chabichou du Poitou

Layers of Raspberry and Chocolate
Dark Chocolate Napoleon, Raspberry Black Fig Composition

Cellar Master Wine Pairings

First Courses

Toro Toro Toro
Spicy Tuna Roll, Emulsions of Edamame and Black Truffle

Chilled Island Creek Oysters
Pearls of Hibiscus and its Mignonette, American Caviar

Roasted Day Boat Scallops
Meunière 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 Gruyère, Gouda, Pouligny Chèvre Fondue

Lobster and Crab Cakes
Smoked Corn, Mustard Sauce, Jalapeño Olives

Creamy Lobster and Summer Onion Soup
Fizzy Citrus Dust, Truffled Lobster Salad

Hudson Valley Foie Au Torchon
Encapsulated Bananas in Caramel, Vanilla French Toast

Main Courses

Butter Basted Nantucket Lobster
Carrots, Carrots, Carrots
Carrot Truffle Dumplings, Vanilla Lillet Nage, Glazed French Butter

Pan Roasted Lemon Snapper
Flavors of Coconut and Galangal, Dim Sum of Spiced Pork

SautŽed Nantucket Striper
Tempura of Modern "Corn Dogs," White Hominy Purée, Summer Succotash

Skillet Roasted Sankaty Fluke
Spring Pea Tendrils, Cipollini Onions, Duck Fat Fries, Melted Leek Fondue

Tenderloin of Beef Wellington
Spring Pea Purée, Cassia Madeira Jus, Sous Vide Brisket, Tempura Romaine

Wagyu Beef Short Ribs
Four Hour Sous Vide, White Mushroom Purée,
Spring English Pea Purée, Risottos of Each

Veal Veal Veal
Veal Osso Bucco, Veal Porterhouse, Veal Short Rib Ricotta Ravioli,
Abalone Mushrooms, Bordelaise Froth

Wood Creek Farms Sirloin Steak
"Progressive Steakhouse Flavors"
Truffled Spinach, Roasted Maitake Mushrooms, Horseradish Pommes Subric

Enhancements

Spring Vegetables
Pommes Purée
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

Hand Made Ice Cream and Sorbet
Vanilla and Chocolate Cones

Candied Cherry Tomatoes
Conversation Matchsticks, Lite Thyme, Lemon Cream, Vanilla Ice Cream

Selection of Artisan Cheeses
Fig Jam, Warm Toast

Prix Fixe Dinner

Executive Chef David Daniels
Sous Chef Kyle McClelland
Pastry Chef Serge Torres