First Course
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Foie-li-Pop 16
Hudson Valley foie gras, brulee banana, espresso pop rocks, biscotti, chocolate
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Duck Confit 17
tarragon gremolata, Champagne poached pear, roasted fennel, black cherry
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Summer Salad 14
patty pan squash, baby zucchini, frisee, asparagus, confit cherry tomato, lemon-parmesan vinaigrette
Second Course
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Coconut Shrimp 22
grilled shrimp, shredded coconut, shishito peppers, apricot, lime caviar
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Merguez Potsticker 17
lamb sausage, zucchini, coriander yogurt, pickled vegetables, fried chick peas
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Mushroom Tart 20
wild mushroom ragu, chive crepes, roasted shallot cream, mushroom reduction, Swiss
Third Course
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Low Country Boil 42
smoked sausage, mussels, clams, shrimp, corn, red potato, corn fritter, sea foam
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Spring Picnic 36
fried chicken ballotine, potato salad, pickled celery, mustard seed, dill, hot sauce
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Char Siu Beef Short Rib 44
8-hour braised, ginger basmati rice, green bean bundles
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CHEFS Jason Okurowski, Raul Lopez & Olav
Fourth Course
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Earthfall 16
vanilla-whiskey mousse, milk chocolate pastry cream, double chocolate brownie, toasted walnuts, Swiss-merengue
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Decadence by Design 16
white chocolate ganache, mocha mousse, black onyx cake, seasonal ice cream
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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