TO START
- ROSEMARY FOCACCIA
FIRST COURSE
Choice of:
- HAMACHI CRUDO (GF)
- Passion Fruit Essence, Marinated Wong Family Farms Mango, Basil Oil, Micro Basil
- HOUSE-MADE CAVATELLI ARRABBIATA PASTA (V)
- Whipped Italian Ricotta, Tuscan Olive Oil, Garlic, Chili Flakes
- BIGEYE TUNA TARTARE
- Lemon Crème Fraîche, Marinated Yuzu Cucumber, Golden Ossetra Caviar, Chives, Crispy Taro and Potato Crisps
- CRISPY FRITTO MISTO
- Prawns, Calamari, Artichokes, Parsley, Capers, Lemon Aioli
- SUMMER WHITE CORN SOUP
- Maine Lobster, Eggplant, Tomato Caponata, Caramelized Corn
- CAVAILLON MELON AND BURRATA SALAD (V)
- Wild Arugula Pesto, Provençale Olive Oil, Orange Blossom Honey, Toasted Pistachios, Micro Basil, Maldon Flake Salt
ENTRÉE
- PAN ROASTED PRIME 6 oz FILET MIGNON (GF)
- Red Wine Bordelaise Sauce, Porcini Marmalade, Crème Fraîche Potato Purée
- MEDITERRANEAN BRANZINO (GF)
- Confit Cherry Tomatoes, Zucchini Purée, Sauce Vierge, Marinated Quinoa, Parsley, Capers
- GRILLED JIDORI CHICKEN
- Confit Ragout of Local Cranberry Beans, Chanterelle Mushrooms, Rosemary Reduction, Local Olive Oil, Black Olive Crumbs
- HALF MAINE LOBSTER FRITES (GF)
- House-Made Sauce Américaine and Bearnaise, Herb Tarragon
- VEGAN SPINACH LASAGNA (VG)
- Pine Nut Pesto, Vegan Daiya Cheese, Braised Greens, Celery Root
DESSERT
- CHARLOTTE
- Raspberry Rose Bavarois, Vanilla Chiffon
- CHOCOLATE TIRAMISU
- Mascarpone Mousse, Espresso Savoiardi, Chocolate Crémeux
- BERRY LAVENDER
- Lavender Sponge, Mixed Berry Compote, Earl Grey Ice Cream
- STRAWBERRY HIBISCUS (V) (GF)
- Aquafaba Meringues, Macerated Strawberries
Gluten Free (GF), Vegetarian (V), Vegan (VG)