Restaurant Week Dinner Menu

August 15-20 & 22-27

 

STARTERS

CHILLED MELON SOUP
with fresh goat cheese (Blue Ledge Farm) and extra virgin oil

HEIRLOOM TOMATOES
with mozzarella pearls and opal basil (Eva's Garden)

SOFT-BOILED EGG YOLK
with heirloom beans (Rancho Gordo) and toasted brioche

 

MAINS

RICOTTA GNUDI
with summer squash, mint butter and pecorino

LOCAL STRIPED BASS
with summer beans and herb pistou broth

BERSHIRE PORK LOIN
with stone ground grits (Anson Mills), cippolinis and dijon mustard

 

DESSERTS

SALTED CARAMEL ICE CREAM SUNDAE

STONE FRUIT AND BLUEBERRY COBBLER
with brown butter ice cream

CHILI AND CHOCOLATE (TAZA CHOCOLATES) PANNA COTTA
with shortbreads

 

Joseph Margate, Executive Chef

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