| Panko Crusted Lump Crabcakes |
$14.00 |
avocado puree, cucumber-peanut relish, sweet curry broth |
| Organic Mixed Greens |
$10.00 |
roasted beets, goat cheese peach, balsamic vinaigrette |
| Diver Scallops |
$15.00 |
duck confit ravioli, basil oil summer truffle, sweet corn consomme |
| Seared Foie Gras |
$20.00 |
local figs, crème fraiche, pistachio, brioche |
| Potato Gnocchi |
$10.00 |
prosciutto, asparagus, pearl onions, asiago, thyme broth |
| Chilled Fennel Soup |
$10.00 |
banana, walnuts, sweet onion-fennel confit |
| Carpaccio and Tartar of Beef |
$13.00 |
mustard, parmesan tuile, herb salad, fried capers |
| Heirloom Tomato Salad |
$12.00 |
petite mache, strawberry jam, pecans mascarpone, champagne vinaigrette |
| BBQ Glazed Pork Loin |
$28.00 |
creamed corn, heirloom squash, tarragon, pearl onions, candied tomato jam |
| Wild Salmon |
$27.00 |
ragout of ricotta gnocchi, lump crab, baby carrots, cumin emulsion |
| Two Preparations of Beef Ribeye |
$37.00 |
porcini dust, espresso scented potato zephyr squash, sherry reduction |
| Pinenut Crusted Rack of Lamb |
$35.00 |
onion confit, fava beans, kalamata olives, capers, brown butter |
| Breast of Muscovy Duck |
$27.00 |
vanilla spiced rutabaga puree, caramelized onions, haricots verts, blueberry-black muscat |
| Black Grouper |
$30.00 |
zucchini, eggplant, yellow wax beans, smoked tomatoes,chinese egg broth |
| Ashley Farms Breast of Chicken |
$25.00 |
pesto cous cous, miatakes, cippolini onion, aged balsamic |
| Grilled Hawaiian Ahi Tuna |
$32.00 |
curry scented basmati rice, english peas, cauliflower golden raisins chutney, basil |
| Carpaccio & Tartar of Heirloom Tomatoes |
|
Mozzarella Sheet, Pinenuts , Croutons, Mint N/V Avinyo Brut Cava, Penedes, Spain |
| Chilled Heirloom Tomato Gazpacho Consomme |
|
Peeky toe Crab Salad, Radish, Celery, Aged Sherry |
| Seared Hawai ian Ahi Tuna Nicoise |
|
Heirloom Cherry Tomatoes, Haricot Vert, Quail Egg, Lemon-Olive Jus |
| Deconstructed Organic Rabbit Stew |
|
Prosciutto wrapped Loin, Tiny Tomatoes , Carrots , Orange, Saffron Broth |
| Three Styles of Tomatoes and Strawberries |
|
Strawberry-Basil Shooter, Sorbet , Shortbread,Tomato-Strawberry Jam |
| Amuse Bouche |
|
Chefs Selection |
| Course One |
|
Sashimi of Hawai ian Ahi Tuna Pineapple, Kanzuri Mignotte |
| Course Two |
|
Tartar of Beef Cucumber, Lotus Root, Cashew Vinaigrette |
| Course Three |
|
Maine Diver Scallops Sweet Potato Puree, Melted Shal lots , Sherry Cream |
| Course Four |
|
Seared Atlantic Salmon Stir Fry of Vegetables , Miso Broth |
| Course Five |
|
Butternut Squash Soup Orange Honey Whipped Mascarpone |
| Course Six |
|
Seared Foie Gras Pistachios , Pomegranate, House Made Brioche |
| Course Seven |
|
Breast of Muscovy Duck Nishiki Rice Risotto, Kumquat Marmalade |
| Main Course |
|
Braised Beef Shortribs Beluga Lentils , Fennel Salad |
| Pre-Dessert |
|
Chefs Selection |
| Dessert |
|
Coffee & Doughnuts |
| Trio of Ice Creams & Sorbets |
$8.00 |
|
| Espresso Crème Brulee |
$8.00 |
chocolate biscotti |
| Goat Cheese Cheesecake |
$9.00 |
organic honey, candied walnuts, lavender ice cream |
| Chocolate 3 Ways |
$11.00 |
chocolate flourless cake, white chocolate mousse, milkshake |
| Coconut Parfait |
$8.00 |
lime & pineapple sorbet, tapioca, cashews, pineapple salad |
| Strawberry Shortcake |
$9.00 |
white pepper, basil, "fallen" strawberry yogurt |
| Chef's Selection of Cheeses |
$14.00 |
a selection of international & domestic cheeses |
