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Dinner Menu

Indulgences
Symphony of Caviar

Russian Osetra
American Sturgeon

Chef's Tasting Menu

Creamy Lobster Soup
Truffled Lobster Salad

Modern Frito Misto
Tasting of Crustaceans, Small Watercress Flavors, XO Mayo

Atlantic Halibut
Puree of Cornbread, Russian Dressing, Ipswich Fried Clams

Veal Osso Bucco
Flavors of Alium, Creamy Hominy Foam

Gratte Paille
Marcona Almonds, Warm Raisin Toast

Chocolate Macaroon Napoleon
Chunky Praline, Orange Jelly, Orange Supreme

First Course

Modern Frito Misto
Tasting of Crustaceans, Small Watercress Flavors, XO Mayo
22

Truffled Rigatoni and Cheeses
Cave-Aged Gruyère, Gouda, Puligny Fondue
23

Hand Selected Organic Greens
Creamy Truffled Ranch, Shaved Spring Vegetables
16

Collection of Small Beets
Bayley Hazen Powder, Candy of Pistachios, White Grape Juice and its Gelée
17

Carbonara "My Way"
Ricotta Cavetelli, Matteo's Lardo, English Peas, Sunnyside Quail Eggs
19

Lobster and Crab Cakes
Smoked Corn, Mustard Sauce, Jalapeño Olives
22

Carpaccio of Wagyu Beef
Composed Haricot Verts, Basil Pain Perdu, White Truffle Emulsion
21

Main Course

Atlantic Halibut
Puree of Cornbread, Russian Dressing, Ipswich Fried Clams
37

Yellow Fin Tuna á la Japanaise
Ocean-Laced Bèarnaise, Hon-Shimeji Mushrooms, Soy Glazed Foie Gras
36

Butter Poached Lobster
The Sauce of the Crustacean, "Thumbelina" Carrots, Artichoke Tortellini
45

Tenderloin of Beef Wellington
Spring Pea Purée, Cassia Madeira Jus, Sous Vide Brisket, Tempura Romaine
39

"Yankee Pot Roast"
Wagyu Short Ribs, Encapsulated Truffle Ravioli, Early Spring Flavors
32

Veal Veal Veal
Slow Cooked Osso-Bucco, St. Louis Sparerib, Ravioli of Cheeks Flavors of Alium, Hominy Foam
35

Whole Roasted Hudson Valley Foie Gras
'83 D'Yquem Caramel, Warm Brioche Toast
29pp

Enhancements

Spring Vegetables
10

Truffled Tator Tots
15

Dessert

Gianduja Chocolate, Banana and Passion Fruit Cremeux
Hazelnut Dacquoise, Coconut Malibu Sorbet
12

Strawberry and Tomato Compote
Vanilla Olive Oil and Candied Basil
10

Handmade Ice Cream and Sorbet
Vanilla and Chocolate Cones
11

Blackcurrant Financièr Cake
Spice Roasted Pineapple with Ginger Ice Cream, Fleur de Sel Tuile
10

Artisan Cheese Collection
Fig Jam, Warm Toast
18

Executive Chef David Daniels

Sous Chef Kyle McClelland

Pastry Chef Serge Torres