Easter Menu 2018

APPETIZERS

Crab Bisque
Black Pepper Biscuits, Sorrel

Gem Lettuce and Arugula Salad
Gaeta Olive, Pignoli, Sun-Dried Tomato Powder, Dijon Vinaigrette

Crispy Calamari
Jalapeno Jelly, Frisee, Tomato Emulsion

Tuscarora Organic Carrots
Wild Rice, Orange, Basil and Pecan Pesto

F&P House Smoked Salmon
Truffled Egg Salad, Cornichons, Pumpernickel, Mustard Oil

Half Shell Oysters
Red Wine Mignonette Granita $6 supplement

Black Truffle Ricotta Gnocchi
Prosciutto Pomodoro, Shaved Caciocavallo 

Pork Rillons
Pea Greens, Cornichons, Apple Thyme Dressing

 

ENTREES 

Seared Day Boat Sea Scallops
Sesame Peanut Noodle Sushi, Pickled Vegetable Salad, Miso Vinaigrette

Grilled Shrimp Ragout
Cannellini Beans, House Made Italian Sausage, Herbs, Smoked Tomato

Cornmeal Crusted Day Boat Cod
Snow Cap Beans, Maitake and Sea Bean “Slaw”, Smoked Pork, Herb Buttermilk 

Pan Roasted Griggstown Chicken Breast
Mushroom Spelt Risotto, Shishito Peppers, Smoked Soy Molasses

7oz. Bone-In Beef Tenderloin
Kale, Red Onion Confit, “Salt and Vinegar” Fingerling Potatoes,
Chimichurri Sauce ($10 supplement)

Grilled Leg of Lamb
Goat Cheese Whipped Potato, Spicy Eggplant Confit, Rosemary Lamb Jus 

Hand Cut Egg Noodles
Artichokes, Preserved Lemon, Peas, Pecorino Romano Broth

 

DESSERT

 Meyer Lemon Bar
Berries, Lemon Thyme Buttermilk Ice Cream

Classic Crème Brûlée

Trio of Sorbet
Orange Cream, Piña Colada, Cherry Fennel

Blueberry Mascarpone Cheesecake
Honey Graham Cracker Crust

Valrhona Chocolate Coulant Cake
Dulce de Leche Mousse, Banana, Toasted Coconut Ice Cream

Three Cheese Board
Cracked Wheat Crostini, Garnishes ($6 supplement)

 

$59 Three Courses