| Heirloom Tomato & Burrata |
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Black olive, basil sorbet, maldon sea salt, evoo |
| The Courtyard Steak Tartar |
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Fried hen egg, pickled carrots, fine herbs, crispy shallots truffle vinaigrette |
| Warm Zucchini Matchsticks |
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Toasted almonds, pecorino, evoo, add chicken, add shrimp |
| Calamari with Grilled Watermelon |
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Gazpacho, crème fraîche, mint, sardinian bottarga |
| Salad of Arugula & Caramelized Peach |
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| Vermont Chèvre, Pine Nuts, Bee Pollen |
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| Strawberry White Balsamic Vinaigrette |
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| Local Oysters on the Half Shell |
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| Yuzu Mignonette |
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| Soup & Sandwich |
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Chicken burger, welsh rarebit, corn chowder |
| Grilled Sirloin |
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Duck fat roasted potato, 5-10 egg , upland cress, sweet 100s, aged sherry vinaigrette |
| Striped Bass |
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Mango, cucumber, papadum sablé, mustard greens cardamom, yogurt |
| Ricotta Gnudi |
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Olive oil poached tomato, marinated artichokes aubergine caviar, elephant garlic chips |
| Roasted Chicken Breast |
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Sweet summer corn & crayfish risotto fricassée of porcini & peas |
| The Courtyard Cobb Salad |
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Herb grilled chicken, baby lettuces tomato, avocado, bacon, hard cooked egg, great hill blue buttermilk peppercorn dressing |
| Watermelon Soda Float |
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Lime frozen yogurt, summer fruit, cookie crisp |
| Rocky Road Chocolate Crémeux |
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Chocolate cake, roasted marshmallow ice cream candied walnuts |
| Almond Pistachio Olive Oil Cake |
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Espresso granita affogato, lemon almond cream |
| Summer Sorbet |
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Peach rose sorbet with fresh fruit |
| Currant Scones |
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| Four Fruit Marmalade |
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| Devonshire Double Cream |
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| Fresh Fruit Tartlet |
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With blueberries & mango ribbons |
| Assorted French Macarons |
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| Irish Coffee Bars |
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| Raspberry Thumbprints |
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| Chocolate Sinclaires |
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| Organic Darjeeling |
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A second flush darjeeling from the seeyok garden for darjeeling fans who prefer an organic version. |
| Ceylon & India |
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Also known as orange pekoe, this classic blend of strong assam and smooth liquoring ceylon, produces a mellow, satisfying cup. John drinks this traditional tea whenever he needs a comforting cup. |
| Peaches & Ginger |
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This blend combines the flavors of fresh peaches with ginger. It contains pieces of real peaches and ginger. |
| Earl Grey |
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This blend was a gift from china to the british prime minister, earl grey. Our blend uses teas from india and china, blended with natural oil of bergamot. |
| Bangkok |
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The rich flavors of thailand are the inspiration for this tasty blend. It is a combination of green tea, lemongrass, vanilla, coconut and ginger. |
| Japanese Sencha |
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Our sencha is a very fine one, which can be found in many homes in tokyo. It is a very approachable green tea. This is a fine choice for an everyday tea. |
| Matcha |
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This powdered tea has been the pride of uji for several centuries. |
| Wedding Tea |
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This elegant tea is a special blend created for that special event. Mutan white tea, with a touch of lemon vanilla to taste, pink rosebuds and petals. |
| Dragon Pearl Jasmine |
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This is a masterpiece from fuan, china. Beautiful little hand rolled pearls are gently infused with the floral essences from jasmine flowers. The tea is a delight to look at and its brew also deliver |
| Chamomile |
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Egypt provides us with the finest chamomile flowers of which we use only flower heads no extenders. This produces a tisane with definite body. |
| Lemon Herbal |
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The predominant aroma of this delightful infusion is lemongrass. The addition of lemon rind and lemon flavor make this a light and soothing bedtime tea |
| Raspberry Herbal |
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This tisane is a mixture of rosehips, hibiscus, raspberry leaves and raspberry flavor that produces a great tasting, great looking tea. |
