Arethusa al tavolo Bantam menu

Six fresh Wellfleet oysters served with a honeydew-fennel mignonette, a dollop of Arethusa sour cream, and topped with Kaluga caviar.

A chilled soup made from purple Cherokee heirloom tomatoes, served with creamy whole milk ricotta, toasted corn bread, and a delicate basil gelée.

Tender grilled octopus served with cannellini beans, smoky chorizo, olives, sweet peppers, leeks, and a sherry vinegar dressing.

These tender braised duck dumplings are served with napa cabbage, kumquats, green onions, and cashews in a spicy orange-chili sauce.

Crispy, tempura-battered squash blossoms stuffed with basil-infused ricotta and pine nuts, served with a sweet pepper relish, local greens, and a savory olive crisp.

This flatbread is topped with prosciutto, creamy ricotta cheese, fresh figs, walnuts, arugula, blue cheese, and a drizzle of truffle honey.

This refreshing salad features lobster and avocado served with red grapefruit, hearts of palm, and crispy masa harina, finished with a savory miso dressing.

This salad features roasted beets and crisp endive served with warm Camembert cheese, poached pear, roasted nuts, and a pistachio vinaigrette.

A slice of black bread topped with avocado, creamy wasabi, sea urchin, furikake seasoning, green onion, and jalapeño.

This fresh kale salad features grapes, green beans, assorted seeds, roasted beets, and crisp apple, finished with a truffle vinaigrette and Mt. Tom cheese.

Fresh yellowtail served with cucumber, radish, avocado, and tobiko in a yuzu marinade, accompanied by salt-and-vinegar crisps.

Roasted duck breast served with braised duck leg gnocchi, endive, pickled cherries, salsify, and a tart cherry sauce.

This dish features tender, olive oil-poached tuna served with a summer vegetable ratatouille, sweet corn fritters, fresh fennel, and a savory olive tapenade.

This savory tart features caramelized Vidalia onions and creamy Arethusa Camembert, served with a pickled bean salad, toasted seeds, and a ramp vinaigrette.

• Small$23.
• Large$32.

Pan-seared sea bass served with a savory chickpea cake, eggplant caponata, sautéed broccoli rabe, and a bright citrus and herb salsa.

This pork tenderloin is stuffed with braised leeks and caraflex cabbage, served with mustard spaetzle, roasted beets, bourbon-glazed peaches, and a savory pork jus.

Pan-seared scallops served over a creamy summer vegetable risotto with chanterelle mushrooms, asparagus, pickled ramps, and a sweet corn broth.

Tender lamb loin crusted with figs and pistachios, served with broccolini, fingerling potatoes, a mint gelée, and a tamarind-infused lamb reduction.

This butter-poached Atlantic halibut is served over creamy polenta with a savory medley of rock shrimp, chorizo, olives, fennel, tomato, and seabeans.

These delicate pasta pockets are filled with sweet corn and ricotta, served with cherry tomatoes, sugar snap peas, blistered corn, and fresh basil in a light, smoked tomato broth.

• Small$23.
• Large$42.

Organic Scottish salmon glazed with tahini, served with tabbouleh, seeds, radish, and Arethusa sour cream.

This prime hanger steak is topped with a garlic scape crust and served with an award-winning potato croquette, asparagus, buttered radishes, and a red wine sauce.

A rich, flourless chocolate cake served with mascarpone custard, espresso mousse, hazelnut crunch, and coffee ice cream.

A light vanilla sponge cake layered with strawberry-balsamic ganache, basil-infused shortcrust, and white chocolate mousse.

A layered dessert featuring passionfruit cheesecake and milk chocolate mousse, served with carrot caramel, toasted coconut, and almond ice cream.

A small peach pastry featuring lemon curd, thyme-infused chocolate, almond crumble, and a scoop of raspberry ice cream.

A curated selection of artisan cheeses from Arethusa Farm Dairy, served with cherry fruit jelly, roasted nuts, fresh honeycomb, a fig bar, and rye-sourdough crackers.

A selection of premium, farm-fresh ice creams available in a variety of classic and specialty flavors.