Menu

Chef’s Tasting Menu

June 2 to July 2, 2016

 

 

FIRST COURSE*

Chilled Tomato and Ginger Soup

with Crayfish Ceviche and Green Tomato Relish

 

 SECOND COURSE

Wiese Farm Salad

with Niçoise Olives, and Champagne Garlic Vinaigrette

Served with Garden Herbs and a Bayonne Ham Croquette

 

THIRD COURSE*

Aiguillette of Gulf Coast Red Snapper

with Spring Peas, Pecan Wood Smoked Bacon and Toasted Horseradish Beurre Blanc

 

INTERMEZZO

Elderberry Sorbet

Drizzled with Elderflowercello

 

FOURTH COURSE*

Mushroom Cannelloni

Locally Forged Wild Mushrooms with Housemade Ricotta, Brown Butter, Roasted Garlic and Asparagus

 

FIFTH COURSE*

Chateaubriand

 

SIXTH COURSE

Madeleines

with Local Strawberries and Lemon Thyme Gelato

 

 

$90.00 per person ~ Chef's Tasting Menu
*
Optional Wine Flight Pairings available for $55 per person additional

Prices Exclude Tax, Gratuity & Beverages Unless Noted

menu subject to change