Saturday, February 14th, 2015
Saturday 14th, 2015
Three Course 55.
Four Course 65.
Five Course 75.
Katama Bay Oysters from Martha’s Vineyard, sweet pea, bacon, mint and cucumber or unadorned
Canadian Hard Shell Lobster Salad, mussels, ginger, tamarind, chilies, Asian aioli and coconut
Pickled Rock Shrimp “Cocktail”, horseradish, tomato jam, tobiko, dill, jimica
Winter Squash Fritters, toasted pecan, orange, Maggie’s Reserve and frisee
Grapefruit, shaved fennel, fennel pollen, golden beets, vanilla, radish
Delicate out of Season Lettuces, amaranth, basil, poppy, nigella
Veal and Parmesan Boudin Blanc, black truffle, chive, caper, artichoke
Seared Lamb “Tartare”, Moroccan flavors, chickpeas, eggplant confit, yogurt, cilantro, lime
Foie Gras Mousse, ice cider emulsion, peppered apples and candied shallots
La Belle Farm Duck Breast, parsnip, carrot, ginger, sweet potato, spiced white chocolate, spinach
Butter Rhode Island Fluke, celeriac caper broth, white beans, feta, buttered bread and parsley
Cauliflower “Open” Lasagna, slow poached egg, roasted mushrooms, arugula
Cornflakes Fried Banana, chocolate truffle, smoked walnut granola, maple, parsnip gelato
Lychee and Cava Granita, chamomile honey pearls, strawberry puree, grapes
Almond Cake, pumpkin spiced mascarpone, vanilla ice cream, espresso and Italian cherries
Chef de Cuisine – Raymond Stalker
Chef/Owner – Bjorn Somlo