Annual Spring Menus

 
3 Course Lunch Tasting
April 2 to April 17
 
FIRST COURSE
Tuscan Kale and Arugula Salad
Avocado, Crispy Chickpeas, Cara Cara Orange,
Poppy Seed Dressing
 
Roasted Local Organic Carrots
Macadamia, Coconut, Pineapple
 
Porcini Ricotta Gnocchi
Peas, Parmesan, Lemon, Black Garlic Broth
 
SECOND COURSE
Day Boat Sea Scallops
Squid Ink Risotto, Sesame-Snow Pea Salad,
Ginger Beurre Blanc
 
Balsamic Marinated Hanger Steak
 Jerusalem Artichoke Puree, Haricot Vert,
Green Peppercorn Cognac Sauce
 
Spring Vegetable and Shiitake Spring Roll
Green Papaya-Peanut Dressing, Soy Mustard Sauce
 
THIRD COURSE
Trio of Sorbet
Blueberry, Cucumber, Raspberry, Pizelle Cookie
 
Strawbery Rhubarb Cobbler
 
 
$19
Beverages, Tax, Gratuity Not Included

 
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3 Course Dinner Tasting
March 27 to April 10
 
FIRST COURSE
Tuscan Kale and Arugula Salad
Avocado, Crispy Chickpeas, Cara Cara Orange,
Poppy Seed Dressing
 
Roasted Local Organic Carrots
Macadamia, Coconut, Pineapple
 
Porcini Ricotta Gnocchi
Peas, Parmesan, Lemon, Black Garlic Broth
 
SECOND COURSE
Line Caught Swordfish
Squid Ink Risotto, Sesame-Snow Pea Salad,
Ginger Beurre Blanc
 
Bacon Wrapped Griggstown Chicken
Crispy New Potato, Asparagus, Greens,
Roasted Garlic Mustard Jus
 
Spring Vegetable and Shiitake Spring Roll
Green Papaya-Peanut Dressing, Soy Mustard Sauce
 
THIRD COURSE
Trio of Sorbet
Blueberry, Cucumber, Raspberry, Pizelle Cookie
 
Strawbery Rhubarb Cobbler
 
 
$39
Beverages, Tax, Gratuity Not Included