June Tasting Menu

  • Course # 1

    • Truffle Burrata Salad
      Baby Arugula. Pesto. Prosciutto.

    • Course # 2

      • Crispy Rice Coated Shrimp
        Garden Dill Mayonnaise. Malt Vinegar.

      • Course # 3

        • Savory Ham Gruyere
          Thyme. Goat Cheese. Fried Quail Egg.

        • Course # 4

          • Main Entree Choice
            Your choice among five entrees for your fourth course. All entrees served accompanying sides as listed. Exchanges can be made for dietary restrictions.
            • Braised Salmon. Fingerling Potato. Whole Grain Mustard Jus. Watercress.
            • Seared Scallops. Portobello Mushrooms. Fingerling Potato. White Wine. Garlic.
            • Duck Confit Cassoulet. Bacon. Smoked Sausage. White Beans.
            • Risotto. Shiitake & Portobello Mushroom. Caramelized Onions. Parmigiano-Reggiano.
            • 4 oz. Filet. Creme Fraiche Potatoes. Chive. Seasoned Crab. Peppercorn & Brandy Cream.

        • Course #5

          • Pecan Rocher
            Graham Cracker. Whipped Malted Milk. Maple.