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SAMPLE MENU
We support the Monterey Bay Aquarium "Seafood Watch"
OPTIONAL TO STARTS
Traditional caviar service 95.00
Our vintage 2009 house cured prosciutto with first of the season greens 25.00
Wood roasted Maine oysters with smoked green pepper relish, bacon bits, and fried sage 24.00
Terrine of foie gras 50.00
SEED AND SOIL
First of the season English peas in five preparations:
Pea terrine with parsley sauce, pea soup with crème
fraîche, pea flan with bell pepper vinaigrette, peas in a tuille with yogurt and turmeric, and pea popsicle
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Spring risotto with olive oil, Myer lemon olive oil, and mascarpone mousse
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Our first of the year arugula with rhubarb and basil
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Reggiano Parmesan soufflé with a gratin of fiddlehead ferns
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House made Burrata with oil cured olives, pickled celery hearts and seeded crackers
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Dessert "dim sum"; Rhubarb steamed bun with five spice chocolate fondue, banana lemongrass spring roll with passion fruit compote, tangerine bombe with coconut cream
Eighty Five Dollars
FORAGE AND FARM
Three Spring Soups
Morel mushroom soup with toasted walnuts and red wine cream, Pea soup with crème fraîche & Asparagus soup with cheese puffs
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Our first of the year arugula with rhubarb and basil
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Pan fried Maine lemon sole with Maine Mahogany clam stuffy and green garlic tartar sauce
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Pineland Farms beef loin with "the kitchen cabinet", ketchup, mustard, spices, salt, steak sauce, mayonnaise, onion relish and mashed potatoes
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House made Burrata with oil cured olives, pickled celery hearts and seeded crackers
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Mini angel food cake with blueberry compote and strawberry ice cream, Amarena cherry turnover with fondant and candied almonds, chocolate and peanut butter fudge
Ninety Five Dollars
LAND OF LUXURY
Crispy tofu with fresh soybeans, miso butter and dashi
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Hominy fritter with fiddlehead ferns, brown butter, maple whipped cream, and spiced boiling onions
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Our first of the year arugula with rhubarb and basil
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Fluke sashimi with cucumber dumplings, "Maple Radish", and sweet and sour soy glaze
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Lobster with Xiao Xing mousseline sauce, a broken egg white sauce and crispy scallions
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Butter poached monkfish with oxtail ravioli, sunny side quail egg, warm spinach and red wine olive oil vinaigrette
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Crispy buckwheat crepes with ham, herbs, shallots, Emanthaler cheese, rhubarb brown butter and garden greens
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Wood braised pork cheeks with cabbage and onion pie, bread and lardo sausage, and red grape marmalade
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House made Burrata with oil cured olives, pickled celery hearts and seeded crackers
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Ten ice creams and Ten confections
One Hundred Thirty Five Dollars
OPTIONAL DESSERT
Bittersweet chocolate fondue with fun condiments 18.00
OPTIONAL WINE PAIRINGS AVAILABLE
Six Courses
Ten Courses
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Chefs/Owners:
Clark Frasier & Mark Gaier
Executive Chef:
Justin Walker
Ron Manville Photography
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