Menu

FIRST COURSE

Chilled Pea  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 Black Sea Bass 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

Crispy Soft Shell Crabs with Wilted Greens and Verjus     36

Charcoal Grilled Local Pork Loin with Roasted Summer Squash     27

Buffalo Striploin with Garlic Mashed  Potatoes     39

 

Chef’s Surprise Five Course Tasting Menu            70