Menu

FIRST COURSE

Le Puy Lentil  Soup     9

Red Snapper Bisque   9

Rocket, Radish, and Pistachio Salad       10

Local Baby Kale Salad with Anchovy Dressing     10

Smoked Salmon Terrine Homage a Michel Richard    14

Carpaccio of Lobster with Drawn Butter           15

Tuna Tartare with Crispy Shallots and Mountain Potato        13

SECOND COURSE 

Crispy  Red Snapper  with  Celery Root Chowder      32

Peppered Rare Big Eye Tuna with Coconut Rice and Hijiki    30

Roast and Confit Pennsylvania Chicken with  Maitake Mushrooms          27

Seared Barnegat Sea Scallops with Anson Mills Antebellum Grits    35

Local Lamb Loin with Garlic Creamed Spinach     39

Braised Beef Cheek Osso Bucco Style with Tarbais Beans   28

Charcoal Grilled Local Pork  Loin with Brussel Sprouts and Bacon     27

 

Chef’s Surprise Five Course Tasting Menu            70