Week of September 13th summer is cruising along
Halibut, lemon, EVOO and local tomatoes
Beautiful shrimp sautéed in butter, infused with saffron, garnish of fresh Campari tomatoes
grilled corn, tomato salad with avocado vinaigrette
Pan seared fish rubbed with spicy smoked paprika mix, flour tortillas, slaw with radish and Savoy cabbage , drizzled with cilantro scallion crème and Cotijas fresco crumbles
House-cured "bacon", hand-sliced chicken breast, extra sharp cheddar with sliced local tomato, house made pickles over julienned lettuce Accompanied with 10-grain bread (on the side) and special sauce.
Loin chops rubbed with toasted spice mix served with tzatziki, green onion and lemon
Butterflied chicken rubbed with honey herbs and mustard seeds, with rich pan juice reduction
Grilled chicken leg quarters with lemon, scallion marinade served with green peppercorn honey mustard( two leg quarters)
House toasted spices, Shiitake and Maitake mushroom sauce, miso, leeks, orange
Atlantic salmon topped with focaccia crumbles, roast garlic, herbs and EVOO
Pasta with eggplant, zucchini, peppers, tomato served in a spinach-roast tomato veloute
Beautiful shrimp lightly tossed with lemon, parsley, Old Bay mayonnaise
Grilled chicken breast, oregano, EVOO, parsley roasted peppers and mozzarella
Brushed with EVOO and spices 4 oz portion
Marinated with Dijon, wine and fresh herbs
Sweet and Yukon potatoes bound with a rich custard with Gruyere cheese Vidalia onion
Green beans, carrots, peas and leeks,
sauteed with butter and fresh thyme
romaine and radicchio with roast garlic, pecorino Romano dressing and spicy croutons( chicken and salmon available as add on SIDE)
Last of summer tomatoes, Persian cucumbers with EVOO and a touch of balsamic fig syrup
Roasted beets, with goat cheese, granola crumbles drizzled with balsamic fig syrup
Local cucumber, Vidalia onions, lemon, thyme, Labne yogurt dressing (Labne is a strained, rich Lebanese yogurt)
Roasted Kabocha soup blended with Vidalia onion , topped with maple crème
coriander pink peppercorn rub, cured with Bombay Sapphire gin, brown sugar, sea salt
assorted nuts, dried fruit, spicy mustard, crostini (serves two)
Blondies with Italian rainbow cake, almonds, dark chocolate, caramel chunks
assorted nuts, apricot and golden raisins
Assorted berries macerated with Grand Marnier served over buttery pound cake with vanilla bean whipped cream