Father’s Day

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

 

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