Summer Menu

Meats, Cheeses, Accompaniments, Local Snacks and Homemade Dips

Local Shrimp, Oysters, Fresh Catch Crudo, Accompaniments

Brioche Crouton, Herb Aioli

Peach Habanero Jam, Goat Cheese

Flaky Pastry layered with Tomatoes, Basil and Homemade Ricotta

On Toasted Cornbread with Watermelon Rind Chow Chow

Tomatoes, Cucumber, Herb Oil

Chorizo, Cajun Shrimp

Butterbeans, Basil, Red Wine Vinaigrette, Smoked Almonds

Charred Corn, Shishito Peppers, Basil, Mozzarella Pearls, Sourdough Croutons

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 Crispy Pancetta and Parmigiano Reggiano

Local Shellfish served over Saffron-Laced Tagliatelle 

Served with Blue Crab or Seared Scallops (depending on availability), Summer Squash, Fresh Oregano, Sourdough Pangrattato

Seasonal Vegetables, Simple and Delicious Tomato Sauce, Buratta

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

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 

Cinnamon Crumble, Goat Cheese Gelato

"Naked" Buttercream Icing, Fresh Fruit, Edible Flowers

Lightly Sweetened Ricotta, Almond Brittle

Fresh Whipped Cream, Cookie Crust

Whipped Cream, Brown Butter Graham Crust

Seasonal Rotating Selection