Dinner

FIRST COURSE

Red Snapper Bisque
9

 Blue Hubbard Squash Soup
9

Tuna Tartare with Mountain Potato and Crispy Shallots
13

 Smoked Salmon with a Potato-Thyme Sauce
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

Peppered Rare Big Eye Tuna with Coconut Rice and Hijiki
30

Roast and Confit Pennsylvania Chicken with   Maitake Mushrooms
27

Crispy Black Sea Bass   with   Jerusalem Artichoke   Veloute
32

Charcoal Grilled  Pork Loin with Brussel Sprouts and Bacon
27

Local Lamb Loin   with Garlic Creamed Spinach and Shallot Jus
39

Chef’s Surprise Five Course Tasting Menu
70