Spring Menu

Loads of Colorful Spring Produce, Meats, Cheeses, Accompaniments, Local Snacks and Homemade Dips

Local Shrimp, Oysters, Fresh Catch Crudo, Accompaniments

Brioche Crouton, Herb Aioli

Strawberry Basil Jam, Goat Cheese

Flaky Pastry layered with Tarragon and Homemade Ricotta

With Gruyere and Thyme

Greek Yogurt, Red Onion, Herb Oil

Crispy Cured Ham, Three Cheese Croutons

Butterbeans, Basil, Arugula, Honey Vinaigrette, Smoked Almonds

Asparagus, Fava Beans, Colorful Radish, Avocado Dressing, Feta, Sourdough Croutons

Crispy Bacon, Bleu Cheese, Grated Farm Egg, Scallion, Tomatoes, Black-Eyed Peas, Green Goddess

Crisp Romaine with Mountains of Parmesan

"Little Ears" made from Semolina, with Bright Pistachio Pesto

Laminated with Herbs, Stuffed with Homemade Ricotta, Lemon Zest, and Amber Egg Yolk. Topped with Pancetta and Parmigiana Reggiano. 

Add Shaved Truffle When Available.

Local Shellfish served over Saffron-Laced Tagliatelle 

Served with Blue Crab or Seared Scallops (depending on availability), Garlic, Zucchini, Sourdough Pangrattato 

Seasonal Vegetables, Simple and Delicious Tomato Sauce, Buratta

Pork Shoulder Rolled with Onions, Herbs, Citrus, Garlic, and Slow Cooked and Crispy

Buttermilk Brined, Cooked until Crispy with Lemon and Thyme

Roasted Garlic, Compound Butter

Seared in Cast Iron, Basted with Butter and Thyme, Finished with Herbaceous Salsa Verde 

Cooked Slow in Cabernet Sauvignon, topped with Pistachio Pesto

Tahini Drizzle, Savory Maple Pine Nut Granola 

Elderflower Liqueur,  Crumble, Vanilla Gelato

"Naked" Buttercream Icing, Fresh Fruit, Edible Flowers

Lightly Sweetened Ricotta, Almond Brittle

Whipped Cream, Cookie Crust

Whipped Cream, Sea Salt and Brown Butter Graham Crust

Seasonal Rotating Selection