Three Course Prix-Fixe Menu – 65
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First Course
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Brined Watermelon, Heirloom Melons, Sheep’s Milk Feta, Toasted Pistachio, Jalapeno Infusion, Mint, Lime Basil
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Chula Seafood’s Fijian Big Eye Tuna Tataki, Roasted Pineapple, Avocado Puree, Banana Vinaigrette, Coriander Crust, Sesame Crisps *
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Heirloom Tomatoes, Apple Wood Smoked Bacon Jam, Tomato Tartare, Whipped Goat Cheese, “BLT” Vinaigrette, Romaine, Toast
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Hudson Valley Foie Gras Mousse, White Nectarine Gelee, Black Mission Fig, Forms of Cashews, Stone Fruit Vinegar * (Add $5)
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Second Course
Confit Zephyr Squash, Eggplant Crispies, Confit Tomato Vinaigrette, Squash Blossoms, African Blue Basil
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Fancy Potato Salad – Lemon Oil Poached Potato, Asparagus Tips, Lemon Sour Cream, Dill, Crispy Capers, Potato Chips
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“Chicken Nuggets” – Crispy Chicken Mousse, Sweet Potato, Forbidden Black Rice, White Curry, Lemongrass, Thai Basil *
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Slow & Low Braised Heluka Pork Shoulder, Corn Bread Pudding, Salsa Verde, Sweet Corn Puree, Tomatillo Jam *
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Third Course
Cast Iron Seared Tamale, Chayote Squash, King Richard Leek Rajas, Jack Cheese Foam, Radish, Shishito Pepper, Cilantro
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Iowa Berkshire Pork Tenderloin, Heirloom Baby Carrots, Almond Crumble, Spiced Carrot Puree, Medjool Date Jam, Pork Jus *
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Niman Ranch Prime Brisket, Roasted McClendon’s Beets, Mashed Horseradish Fennel Bulbs, Charred Onion, Sorrel, Demi-Glace *
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New Bedford Scallops, Potato Gnocchi, English Peas, Lemon Vin, Celery Root Puree, Maine Lobster Meat & Bisque Sauce * (Add $5)
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Dessert & Cheese
Cherry Biscuit, Sour Cream Mousse, Pistachio Brittle, Fresh Cherries, Bing Cherry Gel, Red Veined Sorrel – 9
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Strawberry Chantilly Cream, Pretzel Crust, Rhubarb Strawberry Gelee, Strawberry Gazpacho, Freeze Dried Strawberries – 9
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Almost Smores – Dark Chocolate Bar, Graham Cracker, Brulee Marshmallow Fluff, Pastry Crème, Candied Hazelnuts – 9
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Cheese Plate – Mild or Bold – Selections of Soft, Aged & Blue, Accoutrements, Nuts & Noble Toast – 16
