Dinner Menu

Saturday, February 14^th, 2015

Valentine’s Day

Saturday 14^th, 2015

Tasting Menus

Three Course              55.

Four Course               65.

Five Course                75.

Sea

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

Plant

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

Land

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

Main

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

Desserts

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