May Menu

AMUSE-BOUCHE

Seared Atlantic Blue Tuna with Crispy Potato, Roasted Cherry Tomato and Bacon

 

FIRST COURSE

Chilled Pistou Soup

with Garden Zucchini, Tomatoes, Pine Nuts, and Fried Ricotta

 

SECOND COURSE

Duck Confit Empanada

with Fresh Farm Greens, Pickled Serrano and Orange Liaison

 

THIRD COURSE

Digby Bay Scallops

with Bacon Arancini, Fresh Peas, and Beurre Noisette

 

INTERMEZZO

Rhubarb and Strawberry Sorbet

 

FOURTH COURSE

Spring Mushroom Lasagna

with Cantal Cheese, Green Tomato Coulis, and Béchamel

 

FIFTH COURSE

Chateaubriand

with Petite Vegetables, Truffles, and Yorkshire Pudding

 

SIXTH COURSE

Salted Caramel Pot de Crème

with Milk Chocolate Tuille

 

SEVENTH COURSE

Select Cheeses

with Norton Wine Gelée and Pecan Cluster