Dinner

FIRST COURSE

Red Snapper Bisque
9

Chilled Pea Soup
9

Tuna Tartare with Mountain Potato and Crispy Shallots
13

Crispy Crab Blintz with Chayote Slaw
14

Rocket, Radish, and Pistachio Salad
10

Charcoal Grilled Quail with Shiitake Mushroom
14

Local Baby Kale Salad with Anchovy Dressing
10

Carpaccio of Lobster with Drawn Butter
15

SECOND COURSE

Crispy Soft Shell Crabs with Wilted Greens and Verjus

34

Peppered Rare Big Eye Tuna with Coconut Rice and Hijiki
30

Roast and Confit Pennsylvania Chicken with   Maitake Mushrooms
27

Wild Nova Scotia Halibut with a Saffron Fennel Veloute

32

Charcoal Grilled  Pork Loin with Roasted Ishtar Squash
27

Local Lamb Loin with Garlic Creamed Spinach
39

Chef’s Surprise Five Course Tasting Menu
70