June Menu

AMUSE BOUCHE

Seared Sea Scallop with Jalapeño, Roasted Corn and Crispy Potato

 

FIRST COURSE

Chilled Cucumber Bisque

with King Crab Salad, Dill, and Petite Duchess Potato

 

SECOND COURSE

Wiese Farm Salad

with Sweet Basil Vinaigrette, Fried Green Tomatoes, and Ricotta Cheese Flan

 

THIRD COURSE

Tuna à la Provençale

with Tomatoes, Zucchini, and Niçoise Olives,

finished with Parisian Gnocchi and Smoked Pork Belly

 

INTERMEZZO

Cherry Sorbet with Champagne

 

FOURTH COURSE

Ravioli al Mezzogiorno

with Fennel Sausage, Hot Peppers, Consommé, and Pecorino Romano

 

FIFTH COURSE

Pan Roasted Capon

with Chanterelles, White Wine, and a Buttermilk Biscuit

 

SIXTH COURSE

Strawberry Soufflé

with Malted Vanilla Gelato

 

SEVENTH COURSE

Select Cheeses

with Black Fig Gelée and Cashew Cluster