Under the culinary leadership of Chef de Cuisine Andrew Simonich, nine offers French cuisine with unique influences from surrounding European countries. Guests can choose to experience Chef Andrew's seasonally-driven tasting menu or create their own journey with á la carte offerings. In addition to luscious pasta, made fresh daily, the menu includes shareable dishes that guests can experience together. The ever-changing menus convey New England’s distinct seasons through the bold flavors and ingredients showcased on each plate
dining & drinks
Á La Carte
Raw Bar
East Coast Oyster* 3ea
cava mignonette, lemon
Shellfish Platter* 52
east coast oyster, shrimp cocktail, salmon tartare
Caviar
9gr 1oz
Baerii 55 155
Osetra Gold 85 195
Osetra Prestige 65 175
Caviar Flights
selection of 3 caviars 9gr 190
selections of 3 caviars 1oz 500
Appetizers
Tuna Crudo* 28
beet, black garlic, shallot, citrus
Moules Provençal 22
PEI mussels in a white wine and herb sauce
Mixed Green Salad 20
marcona almond, persian cucumber, pistachio vinaigrette
Maplebrook Burrata 24
baby arugula, pickled shallot, charred scallion and white balsamic vinaigrette
Steak Tartare* 26
marinated mushroom, cranberry sauce
Shaved Fennel & Brussels Sprout Salad 20
celery, fig, concord grape, pomegranate molasses vinaigrette
Spanish Octopus 28
kalamata olive sauce, citrus
Cauliflower Soup 21
crispy leek, vadouvan oil, rosemary country loaf crouton
French Onion Soup 29
slow braised oxtail, gruyère
bone marrow supplement | 9
Mid Course
Duck Confit Agnolotti 36
sauce l'orange, kale, chestnut mushroom, golden beet gremolata
Carrot Cavatelli 28
broccoli rabe pesto, sicilian pistachio, ricotta salata
Carnaroli Risotto 38
langoustine, shellfish fumet, cumin
Tagliatelle Arrabbiata 24
'nduja, san marzano tomato, parmigiano reggiano
Tagliatelle Bolognese 38
sage, parmesan
Spaghetti Carbonara* 30
egg yolk, pecorino, confit pork belly
Spaghetti Carbonara (VG) 24
egg yolk, pecorino, mushroom
Seared Hudson Valley Foie Gras* 44
pistachio crumble, poached persimmon, blood orange
White Alba Truffle
5 grams | 125
Main Course
Butternut Squash & Apple Mille Feuille 36
honeynut chermoula, romanesco cauliflower
Day Boat Scallop 62
turnip purée, purple asparagus, perigeaux sauce
Lamb Chops* 73
baby fennel, calabrian chili, feta, fregola sarda
Nine Burger* 29
bacon jam, boursin, garlic chip, hand cut fries
Vermont Quail* 42
delicata squash, mushroom, soubise
Sirloin* 65
8z Piedmont steak, fingerling potato, brussels sprouts, charred scallion relish
A5 Japanese Wagyu 4oz* 150
pattypan squash, trumpet mushroom, celeriac
Rohan Duck Breast* 54
roasted leek, oyster mushroom, sunchoke purée
Hake* 42
potato fondant, pil pil sauce, artichokes
Whole Roasted Branzino MKT
roasted nori beurre blanc, chili crisp, lemongrass broccolini
Giannone Chicken 38
polenta, chantenay carrot, cipollini onion
Steak Frites* 56
8oz Piedmont steak, jus
For the Table
Butter Bean Cacio e Pepe 14
pecorino, sorrel, black peppercorn
Frites 12
malt vinegar aioli, ketchup
Broccolini 14
calabrian chili
Roasted Arrowhead Cabbage 14
chilli crisp, citrus labneh
Tempura-Fried Mushroom 16
caramelized onion aioli
Dessert
Cranberry & Ginger Vacherin 17
matcha, cranberry & vanilla ice cream
Pear Mousse 17
prickly pear, maple, feta
Banana Crème Brûlée 18
chocolate, frangelico, guava
S'mores Soufflé 25
malted milk anglaise, kahlúa ice cream
Chocolate & Espresso Crémeux 17
hazelnut, espresso, orange
Affogato 12
vanilla, kahlua, caramelized white chocolate, biscotti
*Items may be served raw or undercooked. Consuming raw or undercooked meats, poultry , seafood, shellfish, or
eggs may increase your risk of food borne illness. Before placing your order, please inform your server if anyone in your party has a food allergy.
