First Course

  • Foie-li-Pop  16 

    Hudson Valley foie gras, brulee banana, espresso pop rocks, biscotti, chocolate

  • Duck Confit  17

    tarragon gremolata, Champagne poached pear, roasted fennel, black cherry

  • Summer Salad  14

    patty pan squash, baby zucchini, frisee, asparagus, confit cherry tomato, lemon-parmesan vinaigrette

Second Course

  • Coconut Shrimp  22

    grilled shrimp, shredded coconut, shishito peppers, apricot, lime caviar

  • Merguez Potsticker 17 

    lamb sausage, zucchini, coriander yogurt, pickled vegetables, fried chick peas

  • Mushroom Tart  20

    wild mushroom ragu, chive crepes, roasted shallot cream, mushroom reduction, Swiss

Third Course

  • Low Country Boil  42

    smoked sausage, mussels, clams, shrimp, corn, red potato, corn fritter, sea foam

  • Spring Picnic 36 

    fried chicken ballotine, potato salad, pickled celery, mustard seed, dill, hot sauce

  • Char Siu Beef Short Rib  44

    8-hour braised, ginger basmati rice, green bean bundles 

  • CHEFS Jason Okurowski, Raul Lopez & Olav

Fourth Course

  • Earthfall  16

    vanilla-whiskey mousse, milk chocolate pastry cream, double chocolate brownie, toasted walnuts, Swiss-merengue

  • Decadence by Design  16

    white chocolate ganache, mocha mousse, black onyx cake, seasonal ice cream

  • Shirley Temple  16

    mascarpone cream cheesecake, ginger cherries, citrus cake, whip cream, glazed black cherries

    Pastry & Dessert by Samantha Shocks

$80 per person ... Choose one from each course

$60 Wine Paring

Menu items may be ordered a la carte as well