with Goat Cheese Toasted Pepitas and Cara Cara Oranges Segments
Meyer Farms Natural Sirloin
Sauce Au Poivre with Roasted Jumbo Asparagus and Sun Choke Gnocchi
Mascarpone &Tahitian Vanilla Cheesecake
with Sweet/Tart Rhubarb Soup
SPRING MENU 2
Orecchiette Pasta
Tossed with our House Smoked Mozzarella, Asparagus, and Baby Artichokes
Salad of Spring Greens and Golden Apples
with Candied Pecans, and a Truffle Honey, Red Wine Vinaigrette
Pan-Seared Halibut
with a Saffron Bouillabaisse, New Potatoes, and Grilled Sea Beans
Warm Molten Chocolate Soufflé Cake
with a Fresh Raspberry Sauce
SUMMER MENU 1
ONE
| Lobster Bisque with Sweet Sherry and Fresh Thyme
TWO
| Roasted Lobster Mushroom and Baby Arugula Salad with a White Truffle Vinaigrette
THREE & FOUR
| Steamed and Grilled Half Four Pound Lobster with Two Sauces (Ginger Mustard & Tarragon Butter) Warm New Potato Salad and Grilled Summer Squash | Summer Trifle with Fresh Berries
SUMMER MENU 2
Pan Seared Rock Shrimp with Potato Gnocchi
with a Concasse of FarmTomatoes and Dan's Basil-Arugula Pesto.
Grilled Rack of Lamb
Marinated in Olive Oil, Garlic & Fresh Rosemary with MintTabbouleh and Farm Beans
Fresh Fruit Tart
with a Citrus Zabaglione
FALL MENU 1
Delicata Squash Risotto
with Lobster and Leeks
Salad of Arugula, Black Plums and a Crumble of Feta Cheese
with a Champagne Vinaigrette
Wood Fired Kobe Beef Flat Iron
with Fresh Horseradish Spiked Whipped Potatoes, and a Pinot Noir Jus
Pecan and Chocolate Lace Tart
FALL MENU 2
Jumbo Lump Crab Cake
Served in a Roasted Farm Corn Chowder with Leeks and Bacon
Bartlett Farm Field Greens
with Lemon, Saffron Poached Cherry Tomatoes
Wild Atlantic Striped Bass Roasted in Parchment Paper
Served with a Champagne & Rose Pepper Beurre Blanc