Opening Courses
Seasonal Salad
Local Spring Mix & Frisee, Feta, Pickled Tomatoes, Sliced Cucumber, Garlic Butter Croutons, Raspberry Vinaigrette, Watermelon Radish
Crab & Corn Chowder
Tobiko Roe, Saffron Crème Fraiche
Australian Lamb Lollipops
Frisee, Colcannon Cake, Lamb Demi-glace
Ellen’s Heritage Crab Cake
Louisiana-Style Remoulade, Cabbage Slaw, Charred Lemon, Scallions
Beef Tartare
Ponzu, Sweet Peppers, Avocado, Fried Sesame Wonton, Cured Egg Yolk
Bone Marrow
Shallot, Pickled Fiddlehead Fern, Parsley, Grape Verjus, Crostini
Main Courses
Filet Mignon 6 oz
Whipped Pomme, Locally Sourced Seasonal Vegetables, Port Wine Reduction
Pan-Seared Rohan Duck Breast
Mushroom Risotto, Locally Sourced Seasonal Vegetables
Chilean Sea Bass
Southern Succotash, Charred Lemon, Green Onion
Pan-Seared Diver Scallops & Caviar
Potato & Celery Root Puree, Charred Cauliflower, Chili Oil, Caviar
Dessert
Bread Pudding
Spiced Dark Rum Sauce, Fresh Berries, Whipped Cream
Grand Marnier Crème Brulé
Whipped Cream, Raspberry
Chocolate Mousse
Whipped Cream, Crushed Heath
Italian Cheesecake
Raspberry Coulis, Whipped Cream