| Heirloom Beets |
|
Marinated with olio verde, aceto balsamico and lynnhaven chevre frais |
| Big Eye Tuna |
|
Salad with mediterranean vegetables and duck prosciutto |
| Maine Diver Scallops |
|
Ceviche with lobster, watermelon, lime and basil |
| Elevages Perigord Farm Foie Gras |
|
Mille feuilles with bing cherries and pistachio, sour cherry brioche $15.00 supplement |
| La Ratte Potatoes |
|
Gnocchi with hawaiian prawns, calamari, celery and meyer lemon |
| Atlantic Halibut |
|
MiCuit with bok choy, madras curry and lemongrass nage |
| Loup De Mer |
|
Poached with canestrino tomato fondue, fennel confit and moules aux epices |
| Nova Scotia Lobster |
|
Lasagna with baby artichokes, summer flowers and verbena $15.00 supplement |
| Vermont Farm Suckling Pig |
|
Confit with cipollini onions, apricot chutney and cardamom jus |
| Dry Aged Black Angus Beef |
|
Seared with bone marrow, green asparagus, porcini and sauce bordelaise |
| Colorado Lamb |
|
Herb roasted with artichoke barigoule and petite silvetta arugula |
| Grimaud Farms Muscovy Duck |
|
Glazed with lavender honey and spices for two |
| Three Course |
$82.00 |
Two savory, one sweet |
| Four Courses |
$96.00 |
Three savory, one sweet |
| Hors d'oeuvres |
|
|
| Royal Sterling Caviar |
|
Vichyssoise of caraquet oysters |
| Insalata Caprese |
|
Buffala mozzarella, heirloom tomatoes and basil |
| Wild Scottish Langoustine |
|
En gelee de bouillabaisse with cape cod bay crab |
| Elevages Perigord Farm Foie Gras |
|
Mille feuilles with bing cherries and pistachio, sour cherry brioche |
| Chilean Turbot |
|
Sous vide with saffron fumet, ratatouille and tarragon |
| Nova Scotia Lobster |
|
Slow cooked with bacon custard and sweet corn |
| Four Story Hill Poussin |
|
Poached with hawaiian prawns and vin jaune |
| Jamison Farm Lamb |
|
Roasted loin, braised shoulder and sauteed sweetbread with artichokes |
| Lynnhaven Chevre Frais |
|
Heirloom beets, laudemio olive oil and fleur de sel |
| Green Market Strawberry |
|
Sorbet with champagne meringue and mint |
| Araguani Grand Cru Chocolate |
|
Symphony with caramel and maldon sea salt |
| Mignardises |
|
|
