Slow-Roasted Whole Garlic in Extra Virgin Olive Oil
with Greek Feta & Dill Purée, Toast Points

Grilled, Hand-Harvested Diver Sea Scallops
with Caramelized Nectarine & Red Wine Verjus Syrup

Warm Short Stack of Buckwheat Blinis
with Butter-Poached Spiny Lobster, Arrowhead Spinach & American Caviar

Roasted Wild Mushroom & Ricotta Tortellini
with Hand-Poured Parmesan Broth & Summer Black Truffles

Crisp Atlantic Coast Oysters & Hijiki Seaweed
with Watermelon-Mint Garnish & Avocado Slivers

Carpaccio of Local Yellowtail Snapper
with Mandarin Oranges, Pickled Ruby Radishes & 18 Karat Gold Leaf Garnish

Chocolate-Espresso New York Striploin Tataki
with Papaya Kimichi Salad & Micro Coriander Spouts

Quartet of Chef's Summer Amuse Bouche

Soups

Hot/Cold Soup of the Day

Salads

Square One House Salad
Fresh Greens with Champagne Vinaigrette

Classic Caesar Salad
with Garlic Croutons & Imported Anchovies

Hydro Boston Bibb Lettuce Salad
with Crisp Pancetta & Roquefort Bleu Cheese Dressing

Pastas

Butternut Squash, Empire Apple & Forelle Pear Ravioli
with Dolce Gorgonzola, Beurre Noisette & Crisp Sage Leaves

Farfalle Pasta
with Heirloom Tear Drop Tomato, Garlic Confit, Sweet Basil & Imported Extra Virgin Olive Oil

"Custom" Entrees
Executive Chef Andrew Nguyen & Chef de Cuisine John Ingelsby
would like to introduce you to a new Fine Dining Experience where you select the details
and compose your meal to you liking or ask our wait staff for a recommendation.

Long Island Pekin Breast of Duckling & Leg Confit

Australian Spring Rack of Lamb Encrusted with Sicilian Pistachios

Certified USDA Prime New York Strip Loin

Grass-Fed Black Angus Beef Tenderloin

Classic Bearnaise Sauce - Aged Balsamic/Red Wine Reduction
Roasted Garlic-Herb Maitre d' Hotel Butter - Black Truffle Au Poivre Sauce
Spiced Empire Apple & Cinnamon Jam - Black Raspberry-Port Gastique

Roasted Local Black Grouper

Crisp-Skin Yellowtail Snapper

Caribbean Spiny Lobster

Hand-Harvested Diver Sea Scallops

Saffron/Vanilla Reduction - Raspberry Teriyaki Glaze - Sun-Dried Tomato Pesto
Dijon/Champagne Creme - Lemongrass/Mango Vinaigrette
Sauce Escabeche (Garlic, Capers, Fine Herbs & Spanish Sherry Vinegar)

Selection of Garnishes
Roasted Baby Mushroom with Rosemary & Lavender - Braised Spring Artichoke & Nicoise Olives
Baked Yukon Gold Potato Gratin in a Cast Iron Skillet - Caramelized Brussel Sprouts & Pancetta
Hearts of Palm & Roasted Sweet Peppers - Honey-Scented Fingerling Potatoes
Baby Spinach & Ricotta Ravioli - Roasted Candy-Striped Baby Beets & Ricotta Salatta
Sautéed Haricot Verts & Marcona Almonds
Spring Asparagus & Candied Walnuts with Shaved Pecorino Romano Cheese
Sautéed Brocoli Rabe with Shaved Young Garlic & Grilled Lemon

Square One's Surf & Turf