FATHER’S DAY DINNER
Sunday, June 16th 4:30-8:30pm
POUR COMMENCER
SEAFOOD ON ICE
2 wellfleet oysters, 2 kumamoto oysters, 2 jumbo shrimp
CHILLED CUCUMBER VELOUTÉ
peekytoe crabmeat, preserved lemon
GEORGETTE’S SALAD
baby kale, frisee, wheatberry, quinoa, avocado, asparagus
sweet pea, radish, almond, dill dressing
MAINE LOBSTER MOSAIC
asparagus, avocado, grapefruit, baby kale, evoo, calamansi essence
CHICKORY AND DUCK CONFIT SALAD
warm duck confit, green & marcona almonds, mission fig-blood orange vinaigrette
PARMA HAM & BURRATA
butter lettuce, baby artichokes, cherry tomato, sauce gribiche
ENTRÉE
GOAT GOUDA CRUSTED HALIBUT
heirloom summer squash, corn, favas, sauce vierge
JUMBO SCALLOPS
morel mushrooms, sweet pea purée, asparagus
stinging nettle & ramp salsa verde
SPINACH, WALNUT & RICOTTA RAVIOLI
foraged mushrooms, sage, pecorino cheese, brown butter sauce
AMISH CHICKEN “A LA FACON GRAND MERE”
fingerlings, champignon, pearl onion, lardons, fresh herb au jus
ROASTED RACK OF LAMB
chanterelles, artichokes barigoule, peewee potatoes, spigarello, harrisa infuse jus
PRIME “ON THE BONE” NY STRIP STEAK
bluefoot mushroom, roquefort creamed spinach, pommes dauphines, green peppercorn sauce
DESSERT
CITRUS CREME BRULEE
chocolate dipped madeleine
TRES LECHES CAKE
rum & mixed berries
CRUSTLESS CHEESECAKE
poached peach
MOLTEN CHOCOLATE CAKE
cherry compote, pistachio ice cream
3 course prix fixe – $125 per person
EXECUTIVE CHEF FREDERIC KIEFFER — CHEF DE CUISINE ANGUS MCLEOD — PASTRY CHEF ISELLA ROJAS