June menu-July menu begins the first Tuesday in July
Just Getting Started
Housemade Ricotta with fresh sorrel and arugula, extra virgin olive oil, and pickled and fried anchovies. Risotto “croutons.”
Savory Pound Cake with Bay Butter Poached Shrimp, pink peppercorns and micro cucumber greens.
Buttermilk Panna Cotta, housemade seeded crackers, watermelon, Parmesan and mint.
White Gazpacho~ chilled soup of cucumber, yogurt and sour cream, garnished with grapes and toasted almonds. §§
cup 3.75 bowl 6.5
cup 3.75 bowl 6.5
Greenery and Other Salads
Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ Balsamic Vinaigrette §§ Basil PestoVinaigrette §§ Creamy Oregano §§ Agrodolce §§
Shaved Vegetables all’Agrodolce~ carrots, fennel, radishes, beets and cabbage tossed in a sweet and sour dressing with fresh herbs. Walnut, boiled egg and gorgonzola garnish. §§
True Cod Salad~ Romaine lettuce tossed in creamy oregano dressing with sautéed fresh true cod, chickpeas and roasted piquillo peppers. §§
Next to Your Dinner
Saag Paneer~ house-made cumin-spiced cheese in a sauce of fresh spinach and mustard greens. §§
Porcini Powder Fried Artichoke Hearts and Lovage with malt vinegar aioli.
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Fried Oyster BLT ~ Fried fresh Gulf oysters with bacon, lettuce, tomatoes and roasted garlic aioli on a French roll.
Reuben Sandwich~ Classic sandwich of house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye. Served with mixed greens.
The Main Thing
Grilled and Fried Paillards of Chicken with smashed new potatoes, braised shallots, candied lemon and Castelvetrano olives. Served with sautéed spinach and brown chicken jus. §§
Braised Short Ribs of Beef with potato cream, fried artichoke hearts and lovage. Tarragon-Syrah glaze.§§
Battered Cauliflower with onion-stuffed Swiss chard, sauce Romescu and toasted almonds. §§
Fresh Alaskan Halibut, rubbed with turmeric, orange and charnushka. Served with red lentil cakes and housemade saag paneer. §§
Savory Tart of Braised Pork, rhubarb and chicken liver mousse, served with sautéed Swiss chard and lemon demiglace.
House-made Fettucine with swordfish meatballs, Niçoise olives, spinach, orange zest and chervil.
Exploradora~Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Verrine of rice pudding, golden raisins, pistachio custard, fresh raspberries and cookie crisp. §§
Lemon Shortcake~Housemade shortcake with candied lemon and lemon-saffron whipped mascarpone. Pine nut garnish.
Black Bottom, Black Top Coconut Bavarois~ chocolate custard, coconut milk gelee and chocolate ganache. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
This Week’s Requests
Each week through the summer, we honor five of six of our guests’ requests for dishes they’ve enjoyed with us in the past, or dishes they’d like to see us prepare. We’ll be changing this portion of the menu each week throughout the summer.
Week 2- June 13th through June 19th:
Wild Mushroom Sformato with roast garlic-goat cheese cream and crisps. §§
Black Bean Salad with cinnamon, cumin, peppers and onions, served over mixed greens in an orange dressing. §§
Mashed Potato Eggrolls with scallions and sweet chili sauce.
Steak Sandwich~Thin-sliced Angus Beef Ribeye steak on French bread with Cambozola creamed spinach.
Lobster Agnolotti ~ two large ravioli filled with Maine lobster, burrata cheese and truffled honey. Served over sautéed spinach with saffron beurre blanc and toasted pine nuts.
Feast Garden Basil Ice Cream