Dinner [Early Summer]

Pacific Coast 

Foie Gras Tasting:  Foie Gras Crème Brulee, Duck Confit
& Foie Gras Terrine, Cured Foie Gras & Black Plum Compote
 
Bartlett’s Farm Mixed Greens with Buttermilk Blue Cheese, Dates & Hazelnuts in a Sherry Vinaigrette

Oven Roasted Breast of Duck With a Warm Wheat Berry
& Chanterelle Mushroom Salad & a Gingered Cherry Vinaigrette
 
Potato Wrapped Yellow-Fin Tuna with Zucchini Veloute,
Warm Mussel, Saffron & Chorizo Vinaigrette & Piperade
 
New England
 
Seared Maine Day Boat Scallops with Almond Veloute & a Rhubarb Brown Butter
 
Bartlett’s Farm Tomato Salad with Watermelon, Arugala
& Vermont “Crotin” Goats Cheese with a Chickpea Emulsion
 
Orange & Basil Marinated Chatham Lobster with a Baby Beet Salad,
Apricot Puree & Vanilla Vinaigrette

Nantucket Summer Flounder with a New England Succotash,
Smokey Bacon, Lemon Frito & a Buttered Lobster Broth

 Wolfe Neck Farm Bone in Sirloin of Beef with Olive Oil Potato Puree,
Nantucket Mushrooms & Smoked Corn relish
 
Tart Of Creamed Spinach & Ricotta with a Bartlett Farm Tomato Marmalade
& a Mélange of Summer Vegetables
 
Down South
 
American Seasons “Meatloaf Sandwich” with House Cured
Foie Gras a Smokey Tomato Ketchup & Vidalia Onion Marmalade

*Fried Butter Milk Petite Chicken with Pickled Peaches
& a Black Pepper, Honey & Pecan Butter
 
Summer Squash Veloute with Crispy New Orleans Gulf Shrimp.
Tomatillo & Chipolte Crema

Chili Glazed Organic Salmon with Fried Green Tomatoes
& a Smokey Crayfish Butter

Grilled Berkshire Pork Loin with Creamy Cheddar Cheese Grits,
Black Mission Figs in A Tasso Ham & Green onion Gravy