Mother’s Day Menu


Crab and Sunchoke Bisque

Theresa’s Organic Greens Salad
Aged Goat Cheese, Kumquat, Marigold,
Thyme Vinaigrette

Chilled Steamed Asparagus
Warm Goat Cheese, Pickled Ramps,
Brioche Breadcrumbs, Carrot Coulis

Local Hothouse Tomatoes

Frisée aux Lardons
Curly Endive Salad,Warm Bacon, Poached Egg,
Sherry Dijon Vinaigrette, Croutons

F&P House Smoked Salmon
Sunchoke Tartare, Caperberry, Pumpernickel,
Crème Fraiche

Cremini Mushroom Risotto
Braised Oxtail, Peas, Pecorino Romano

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth


Semolina Cavatelli
Smoked Ricotta, Sun Haven Hothouse Pomodoro,
Calabrian Chilies 

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

Steamed Ōra King Salmon
English Peas, Morel Mushrooms, Green Garlic,
Sorrel, Pinot Noir Sauce

Jerk Grouper
Stewed Plantains, Sofrito, Mango Emulsion

Pan Roasted Griggstown Chicken
Truffled Matzo Balls, Parsnip Dill Puree,
Baby Spring Vegetables, Chicken Consommé

Spinach Crusted Lamb Loin
Crushed New Potato, Spring Onion, Amaranth,
Black Olive Vinaigrette 

7oz. Bone-In Beef Tenderloin
Chive Dauphine Potato, Braised Escarole,
Horseradish Béarnaise ($8 supplement)


Valrhona Chocolate Molten Cake
Mint Chocolate Chip Ice Cream 

Classic Crème Brûlée

Trio of Sorbet

Black Tea Genoise
Chamomile Sherbet, Whipped Honey, Meyer Lemon

Rice Pudding Panna Cotta
Strawberries, White Chocolate, Hoja Santa

Le Chevrot
French Goat Cheese
Sunchoke, Potato, Dill, Pumpernickel 


SIDES  |  8

Sautéed Spinach with Miso and Sesame • Mashed New Potatoes with Spring Onion • Sweet Potato Fries • Almond Cauliflower Puree • Baked Macaroni and Aged Gouda • Charred Romano Beans with Bacon • Grilled Asparagus with Mustard Spring Onion