Mother’s Day Weekend

Friday and Saturday Dinner

Per person | $75



Rock Shrimp, Shaved Celery, Bloody Mary Gastrique



Local Burrata
Variations of Strawberry, Basil, Pignoli, 25 Year Balsamic Vinegar

Scallop and Crab Mousseline
Asparagus, little gem lettuce, tarragon vinaigrette

Black Truffle Gnocchi
Broccoli and ramp pesto, shaved pecorino, truffle oil

Cured Tuna Sashimi
Cucumber, tobiko, lemongrass broth

Braised Spanish Rabbit Croqueta
Shaved Iberico Ham, Local Greens, Almond-Sherry Emulsion

Half Dozen East Coast Oysters | $5 supplement
Champagne and cucumber mignonette 



Roasted Cauliflower Steak
Hazelnut and almond romesco, confit pearl onions, micro arugula, crispy capers (vegan option)

Local Dayboat Sea Scallops
Lentils, edamame, gooseberries, grilled spring onion puree

Filet of Sole
Toasted Almond Rice Pilaf, Sorrel Tomato Beurre Blanc

Griggstown Chicken Breast
English pea risotto, hearts of palm, warm bacon vinaigrette

Dijon Marinated Hanger Steak
Haricot verts, roasted squash, basil aioli, red wine jus
Option: 7 oz Beef Tenderloin | $10 supplement

Pan-Roasted Rack of Lamb
Rosemary Confit Potatoes, Red Endive Salad, Orange Lamb Jus



Classic Crème Brulee

Meyer Lemon Semifreddo

Valrhona Molten Lava Cake
Rose, Pistachio, Whipped Mascarpone

Lavender Honey Cheesecake
Lavender Popcorn, Sugar Plums, Earl Grey-Citrus Syrup

Ice Cream and Sorbet Trio
Raspberry-Almond Sorbet, White chocolate Sorbet, Strawberry Ice Cream

Cheese Board | $5 supplement
Cracked Wheat Crostini, Garnishes, and Accompaniments