Lento Restaurant Menu

Poached Wild Gulf Shrimp

Wild Littleneck Clams

on the half shell.

Variety Of Oysters

on the half shell.

Jonah Crab Claw

Lento Roasted Oyster

with shitake mushrooms, thyme butter, crispy shallots.

Lobster

Fruits De Mer—Six Shrimp

crab claws, oysters, clams, and one whole lobster.

Duck Fat Frites

with garlic aioli and fresh herbs.

Fried Calamari

piquillo peppers, chickpeas and garlic aioli.

Bolton Farms Mixed Greens

local radishes, cucumber and aged sherry vinaigrette.

Summer Squash Soup

with local scallions and radish micro greens.

Duck Liver Pate

baguette, sweet pickled onions.

Lento Poutine Of Zucchini Frites

roasted red pepper tomato “gravy” and first light creamery herbed cheese curds.

Lento Wedge Of Raindance

harvest farms heirloom iceberg lettuce with a balsamic and cayuga bleu cheese dressing, scallions and roasted red peppers.

Aberdeen Hill Farms Fennel

and chile de-arbol rubbed pork ribs, roasted over creamy cole slaw.

Raindance Harvest Farms

mixed red lettuces, with local heirloom beets, pistachios, lively run goat feta and honey mustard vinaigrette.

Lento Cheese Plate

with three cheeses, baguette, grilled fruit & nut bread.

House Cherry Wood Smoked Salmon

on buckwheat blinis with crème fraiche, scallions and bolton farms watercress with sambuca vinaigrette.

Chickpea Battered Squash Blossoms

stuffed with ricotta and morel mushrooms, fried over a summer bean and tomato salad with white balsamic vinaigrette and purple basil.

Smoked And Fried Quail, Arugula Salad

with roasted plum vinaigrette and grilled sweet onions.

Chilled Maine Lobster Salad

with bolton farms arugula, avocado, grapefruit and red onion.

Tomato Cavatelli

and local summer vegetables in a sweet basil pesto pistou topped with Bolton Farms basil and radish micro greens (vegan).

Cannellonis Stuffed

with house made buffalo milk ricotta, spinach, tomatoes and organic shiitake mushrooms over roasted eggplant garlic sauce.

Saturn Farms

white wine braised rabbit tossed with cavatelli, baby zucchini, speck and tomatoes with pecorino romano and bolton farms basil.

House Made Confit Of Gansz Farms

duck over savory bread pudding with cayuga bleu cheese and lento bacon, sauteed romano beans with tomato and rhubarb relish.

Crispy Gansz Farms

duck breast with a risotto of local peas, pancetta, organic shiitake mushrooms, and reggiano, braised bolton farms chard and village gate mulberry jus.

Wild Striped Bass

pan seared over a stew of littleneck clams, tomato, potatoes, picholine olives and baby leeks in sweet shrimp broth and topped with purple basil.

Seven Bridges Farm

grilled filet mignon with a sweet corn sformato, local broccoli sauteed with chanterelle mushrooms, garlic scape butter and crispy onions.

Whole Roasted Rhode

island black sea bass over creamy fennel sauce and french bulghur with local broccoli, sweet peppers, gulf shrimp and garden oregano, topped with cherry tomato salsa.