First Courses

Appetizers

Tomato Pesto Tart, mozzarella, fresh basil

Bison Carpaccio, shaved Vidalia, upland cress, pecorino, black sea salt

Cherry Bomb Shrimp, tomato, arugula, blazing tomatoes, fennel

Braised Pork Belly, miso glaze, napa and carrot asian slaw

Seared Scallop, smoked cauliflower puree, enoki mushroom

Blackened Tenderloin “Scallop,” chipotle black bean cake, frizzled blue tortilla strips

Wild Mushroom Strudel, leek, artichoke crème, scallion flowers

Garden Vegetable Terrine, sweet peas, asparagus, carrot, and red pepper

Salads

Warm Spinach, grilled onion, feta and sun-dried tomato dressing

Butter Lettuce and Scented Herbs, roasted corn, goat cheese, roasted tomato “ice”

Salade de Provence, anjou pear, candied pecans, crumbled blue, dried cherries, herbs

Classic Caesar Salad, crisp romaine, shaved parmesan, grilled crouton

Iceberg Wedge, blue or French dressing, crumbled blue cheese, scallion, tomato dice

Field Greens, hearts of palm, grape tomatoes, carrot threads, tomato-goat cheese emulsion

Summer Mache, grilled pineapple, pancetta, strawberries, candied pecans, goat cheese

Caprese Salad, red and yellow tomato, fresh mozzarella, basil leaf, lemon gelee

Red and Yellow Beets, goat cheese crumble, micro greens, 10 yr balsamic

Beef Tenderloin with Arugula, warm goat cheese medallion, frizzled onion hay,

aged balsamic

Grilled Shrimp & Scallop, micro greens, red pepper, water chestnuts, won ton,

ginger emulsion

Irish Smoked Salmon, watercress, red onion, capers, sieved egg, lemon crème fraiche

Warm Lobster, red and yellow tomatoes, arugula, truffle oil, tarragon-tomato dressing

“Crazy” Lobster, late summer mache, papaya, foie gras terrine, balsamic honey emulsion

Grilled Fruit Salad, cantaloupe, watermelon, honeydew, pineapple, chili crème

Grilled Romaine, maytag blue, tomato, 10 year balsamic, raw olive oil

Green and White Apsargaus Ribbon, shaved fennel, tomato basil gelee, lemon powder