3 Course Dinner
Appetizers
East Coast Oyster Chowder
Leeks Tobiko, Creme Fraiche
Lump Crab Timbale
Hearts of Palm, Jam Grapes, Avocado
Grilled Haloumi
Smoked Eggplant Caviar, Gremolata, Crouton
Beef Carpaccio
Black Radish, Fennel, Feta, Fresh Herbs
Arugula & Pear
Toasted Hazelnuts, Pecorino, Fennel, Honey, Citrus Vinaigrette
Entrees
Local Monkfish
Buttered Clams, Fine Herbs, Capers
Beef Tenderloin
Potato Au Gratin with Blue Cheese, Leeks, and Thyme, Red Wine
Farm Raised Chicken
Wild Rice, Turnips, Water Spinach
Lobster and Shrimp Agnolotti
Carrot Lobster Emulsion, Vegetable Pearls
Vegan Casserole
Red Lentils, Miso, Oyster Mushroom, Yukon Gold Potatoes
Dessert
Double Chocolate Cake with Vanilla Gelato
Pistachio Profiteroles with Caramel Chocolate Sauce