Dinner

FIRST COURSE

Snapper Bisque
9

Kabocha Squash Sou
9

Tuna Tartare with Mountain Potato
13

Terrine of Smoked Salmon Homage á Michel Richard
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

Pan Seared Fluke with Jerusalem Artichoke Chowder
32

Charcoal Grilled  Pork Loin with Brussel Sprouts
27

Local Lamb Loin  with Garlic Mashed Potatoes and Shallot Jus
39

 

Chef’s Surprise Five Course Tasting Menu
70