First Course
Soup
Chef’s creation of the evening
Romaine Salad
Bell Pepper Confit, Dry Jack Cheese, Sourdough Croutons, Summer Herb Vinaigrette
Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth
Grilled Kale and Endive Salad
Crisp Duck Confit, Monte Enebro, Dried Cherries,
Aged Sherry Dressing
Second Course
Pan Roasted Griggstown Chicken Breast
Ragout of Peas, Carrots, Country Ham and Buttermilk Biscuits, Cream Gravy
Crispy Local Jumbo Fluke
Soba Noodle, Lump Crab, Shiso, Brown Butter Mayonnaise
Balsamic Marinated Hanger Steak
Marble Potatoes, Braised Escarole, Bacon Veal Jus
Hand-Cut Whole Wheat Fazzoletti
Oven Dried Tomatoes, Pancetta, Chickpeas, Spinach, Black Truffle Butter
Dessert
Chocolate Banana Bread
Caramel, Hazelnut-Oat Praline, Rum ice Cream
Classic Crème Brûlée
Trio of Sorbet
Pizzele