FALL/WINTER SAMPLE MENU

FIRST

Broiled local oysters, lobster-citrus sabayon, MV smoked sea salt, scallions
Tuna Poke, Truffle-ponzu sauce, avocado, miso caramel, yucca chip, cilantro
Bibb, Pancetta, port soaked cranberries, candied hazelnuts, shallot-Dijon vinaigrette
Endive, ricotta salata, shaved fennel, honey-truffle dressing, citrus, fines herbs

​

SECOND

Beet Root Gnocchi, Parmesan, Goat cheese, Pine nuts, pickled scallions
Prufrock and late summer corn agnolotti, speck, Parmesan
Potato Gnocchi, spicy lamb sausage, broccoli rabe pesto, slow roasted tomato, marjoram

 

THIRD

14 oz Ribeye, confit potato, garlicky-tamari glazed green beans
Slow Roasted, Chermoula rubbed Monkfish, braised baby artichokes, Barigoule vinaigrette
Pan seared halibut, ginger & lemongrass “chowder”, smoked bacon ailoli,
littleneck clam escabeche
Local Chicken, pan seared breast, confit leg ravioli, hen of the woods, Brussel sprouts
Soy-ginger Kurobuta pork chop, fingerling potatoes, braised escarole, pan drippings
Long Island duck breast, “dirty duck leg rice”, cabbage

 

FOURTH

Chocolate flourless cake, marinated strawberries, raspberry sorbet
Traditional Spanish flan, coffee caramel sauce, blackberries, whipped cream
Chocolate hazelnut mousse, candied hazelnut and oat crumble
Almond and coconut milk panna cotta, toasted coconut flakes, candied citrus
Warm ginger bread, vanilla yogurt, caramelized pears, date syrup