Menu

OPENERS
Chilled Yellow Tomato Gazpacho 8
Seared Blue Crab Cake – Chive Oill
Simple Greens
7
Dried Apricots – Spiced Pecans – Orange Vincotto Dressing
Limoncello-Steamed Blue Hill Mussels
10
Oven-Dried Tomato – Lemon – Thyme Cream
Warm Mexican Lobster Sope
12
Mango Relish – Smoked Chili Lime Lobster Cream
Grilled Asparagus Salad
9
Burrata – Toasted Spanish Almonds – Tiny Greens – Sherry Vinaigrette
Pan-Seared New York Foie Gras
14
Black Pepper Waffle – Maple-Glazed Grilled Peaches – Crispy Pancetta
Chopped Hearts of Romaine
7
Parmesan Cheese – Herb Garlic Crouton – “Chi-Chi” Dressing
Cornmeal Fried Oysters
11
Fennel Celery Root Slaw – Gorgonzola – “Buffalo” Aioli
Carnaroli Risotto
10
Crispy Rock Shrimp – Ruby Red Grapefruit – Sweet Garlic – Aged Pecorino Romano
FILLERS
Lemon & Pine Nut-Crusted Alaskan Halibut
24
Wilted Baby Arugula – Black Olive & Sun-Dried Tomato Vinaigrette
Grilled Salmon
20
Sautéed Collard Greens – Apple Wood Smoked Bacon – Roasted Corn Black Pepper Broth – Tobacco Onions
Wood-Grilled Free Range Chicken Breast
19
Soft Polenta – Oyster Mushrooms – Roasted Red Bell Pepper Salsa
24 Hour-Marinated Short Ribs and do my math homework
23
Olive Oil Parsnip Purée – Watercress Artichoke Salad – Cider Barbeque Glaze
Cast Iron-Seared Day Boat Scallops
24
Cactus Relish – Truffle Squash – Mole Vinaigrette
Star Anise & Coriander-Dusted Big Eye Tuna
24
Wok Seared Bok Choy – Foie Gras Ginger Pot Stickers – Green Curry Sauce
16 oz Bone-In Ribeye Chop
34
Anson Mills Jalapeño Cheese Grits – Golden Raisins & Garlic Sautéed Rapini – Rosemary Zinfandel Sauce
CHEF’S FIVE COURSE TASTING MENU 55
with wine pairing 85
Featuring Chef’s signature dishes and creations designed from seasonal ingredients
SIDES 5
Sautéed Collard Greens Wok Seared Bok Choy
Soft Polenta Olive Oil Parsnip Purée
Anson Mills Jalapeño Cheese Grits Truffle Squash
REWARDS    7
Cornmeal Buttermilk Roasted Apple Buckle
Maple Walnut Gelato
Chocolate Chip Brownie
Roasted Banana Gelato – Peanut Butter Peanut Brittle – Chocolate and Caramel Sauce
Grilled Lemon Pound Cake
Marinated Local Fresh Berries – Lemon Ginger Granita
Ancho Chile Chocolate Cupcake
Honey Vanilla Bean Gelato – Cinnamon Anglaise
Coffee Pot de Crème
Almond Orange Biscotti
CHEESE PLATE    12
Selection of Local Handmade Cheeses – Toasted Nut and Fruit Bread – Seasonal Chutney
Availability & Pricing, Subject to Change