Summer Menu
(July - September)
Appetizers
OYSTERS ON THE HALFSHELL*
Choice of mignonette: sherry-shallot, blueberry-fennel, or cucumber
SUMMER VEGETABLE CRUITES
assortment of raw and pickled vegetables with white bean-garlic dip
GLAZED PORK BELLY
nasturtium leaf wrap, toasted sesame, pickled pepper
CHEESE AND CHARCUTERIE BOARD
house crostini, seasonal accompaniments
First Course
CHILLED SUMMER GAZPACHO
with heirloom tomatoes or cantaloupe
LOBSTER ROLLS
with tarragon aioli and lemon on a brioche roll
HEIRLOOM TOMATO SALAD
with basil oil, pine nuts, and mizuna greens
ROASTED GARLIC FOCACCIA BREAD
served warm with fresh herbs and flake salt
Main Course
SEAFOOD GALLIMAUFRY
an array of lobster, clams, and mussels in a slightly spicy seafood broth
TIDE MILL FARMS CHICKEN
roasted with fresh herbs and served with sherry jus and grilled corn
SCALLOP RISOTTO
seared Baylady scallops, saffron rice, white wine, fresh herbs
Dessert
FLOURLESS CHOCOLATE CAKE
with fresh berries and whipped cream
BASQUE STYLE CHEESECAKE
with raspberry coulis
BAYLEAF PANNA COTTA
with honey nut brittle