SUMMER Menu 2021

Our prefixed dinner includes 3 courses, intermezzo, bread service and coffee service. 
A raw bar menu is also available. We offer a wine list, beer list and fine cordials.

FIRST COURSE

SPRING GREENS

jicama, mango, avocado, puffed sorghum, coriander verjus vinaigrette

SCALLOP CRUDO

cucumber, coconut lemongrass pureé, chili condiment

Sweet Pea Soup

roasted harissa carrot, mint crème fraîche, lemon confit

Lobster Dumplings

consommé, ginger, scallion, enoki mushroom

CRISPY GOAT CHEESE

watermelon, tomato, cured olive, lemon balm

SECOND COURSE

LOCAL FLUKE

edamame, blistered cherry tomato, pearl onion, snap pea, miso mustard butter

Roast Lamb Saddle

fava, charred leek, pickled rhubarb

Prime Ribeye

crispy potato pressé, trumpet mushroom, caramelized onion

MONK FISH

Boston brown bread crust, asparagus, morel mushroom, vin jaune

ROASTED Whole Maitake

 red lentil, garden vegetable, whipped almond

DESSERT

CHOUX AUX CRAQUELIN

mascarpone, toffee cream, praline & banana

DARK SALTED TATRLETTE

carmel salted ice cream

LEMON MERINGE

lemon curd, raspberry swirl, crème Chantilly, fresh berries

BLACK SESAME PANNA COTTA

cornflake crusted banana, caramelized cashews, black licorice

CHEESE PLATE

EXECUTIVE CHEF | Scott Grewe
SOUS CHEF | Kevin Boylan
ENTREMETE | Liz Anderson
CHEF de PARTIE | Connor Murtagh
GARDE MANGER | Cat Hawkins
PASTRY | Jamie Sparks