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