Menu

FIRST COURSE

Kabocha Squash Soup     9

Cauliflower Soup with Parmesan   9

Rocket, Radish, and Pistachio Salad       10

Noriko’s Shiso Salad    9

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  Madai with Sesame Green Beans and Ginger Sauce      32

Peppered Rare Big Eye Tuna with Coconut Rice and Hijiki    30

Roast and Confit Pennsylvania Chicken with  Egg Sauce          27

Seared Barnegat Sea Scallops with Anson Mills Antebellum Grits      35

Local Lamb Loin with Garlic Creamed Spinach     39

Charcoal Grilled Local Pork  Loin with Brussel Sprouts and Bacon     27

Chef’s Surprise Five Course Tasting Menu            70