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
Endive & arugula-  ricotta salata, shaved fennel, honey-truffle dressing, citrus, fines herbs

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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