The full menu is curated per event with the host, drawing from a working library of Coastal New England, Mediterranean, Italian, and Imperial Chinese repertoires. What follows is a handful of signatures, for sense of voice.
A small rotation of dishes Jack is cooking this season — moved on and off the menu with the calendar.
House-marinated sirloin tips, charred over hardwood. The dish that named the company.
Cream-based chowder with quahog clams, salt pork, potato, and fresh thyme. Never thickened with flour.
Florida stone crab claws, chilled, with traditional mustard-cream sauce. Strictly seasonal: October 15 to May 1.
Air-dried twenty-four hours, lacquered, roasted to mahogany. Carved tableside with house pancakes, scallion, cucumber, hoisin.
House pasta filled with Maine lobster and mascarpone, finished with brown butter, sage, lemon, twenty-four-month Parmigiano.
Florida stone crab claws, chilled, with traditional mustard-cream sauce. Strictly seasonal: October 15 to May 1.
Cantonese steamed dumplings with a whole-prawn filling and a translucent wheat-starch wrapper. Hand-pleated.
Three styles — classic, roasted red pepper, harissa — built from dried chickpeas, premium tahini, lemon, garlic. Served at room temperature with warm pita.
Cream-based chowder with quahog clams, salt pork, potato, and fresh thyme. Never thickened with flour.
House-marinated sirloin tips, charred over hardwood. The dish that named the company.
Air-dried twenty-four hours, lacquered, roasted to mahogany. Carved tableside with house pancakes, scallion, cucumber, hoisin.
Sichuan classic. Silken tofu in spicy douban-fermented bean sauce with Sichuan peppercorn, finished with chili oil.
Charcoal-grilled spiced lamb skewers, cucumber-yogurt tzatziki, warm pita, sumac.
Slow-braised lamb shoulder with dried apricots, toasted almonds, preserved lemon, ras el hanout. Served over couscous.
Cross-cut veal shank, braised in white wine and San Marzano tomato. Saffron risotto, gremolata at service, marrow spoon at the plate.
House pasta filled with Maine lobster and mascarpone, finished with brown butter, sage, lemon, twenty-four-month Parmigiano.
Classic Veneto recipe — espresso-soaked savoiardi, mascarpone-egg cream, Marsala, cocoa. Made the day before, rested overnight.
Plates are built to one to one-and-a-quarter pounds of food per guest for a dinner — protein, sides, and finish — with a ten- to fifteen-percent buffer so the table looks abundant and no one is rushed at the end of the line. We do not under-cater, and we do not over-cater. Cocktail receptions and stations are calibrated separately, by piece count per guest per hour.
Nothing on this page is a fixed package. Every menu is built with the host across one or two short conversations — your favorite dishes, the dishes the room will love, the dishes that match the room and the time of year. The library above is the starting place, not the destination.