Brett A. Smith

We are starting two new menus next week: new lunch on Monday and new dinner on Thursday.  Here is what the new dinner menu is going to look like:

Appetizer

Cheese

Selection of Domestic and Imported Cheeses with Changing Garnishes

14

Trout Pâté

Hickory Smoked Trout, Organic Sprouts, Lemon

10

Summer Roll

Marinated Yellowfin, Cucumber, Pickled Watermelon, Mint, Tangy Peach Coulis

11

Cured Salmon

Beet Cured Salmon, Carrot Chips, Potato-Chive Puree, Dill, Pine Nuts

12

Suckling Pig

Braised Suckling Pig Terrine, Pickles, Arugula, Bacon-Walnut Vinaigrette

12

Baked Brie

Brie, Yellow Tomato Jam, Friseé, Aged Balsamic, Pink Peppercorns

10

Crab Cakes

Corn Crust, Black Bean Salad, Avocado Mayonnaise, Bloody Mary Vinaigrette

12

Soup

Ever Changing Soup

4, 6

Lobster Bisque

Langoustine, Extra Virgin Olive Oil, Young Chives

5, 8

Salad

House

Selection of In House Dressings

4, 7

Beet

Roasted Beet, Gala Apple, Spanish Onion, Blue Cheese, Balsamic Vinaigrette

5, 8

Melon

Summer Melon, Prosciutto, Chevré, Blueberry-Pecan Dressing

5, 8

Capresé

Cold Smoked Cherry Tomatoes, Mozzerella, Basil Sorbet, Brioche

9

Entrée

Mac ‘n Cheese

Rigatoni, Asparagus, Caramelized Mirepoix, Spinach, White Cheddar-White Truffle Cream, Garlic Chips

18

Seared Scallops

Caramelized Diver Scallops, Coriander Split Pea Risotto, Confit Tomato, Bacon, Sweet Corn-Vanilla Bean Broth

24

Yellowfin Tuna

Coffee Rub, Daikon Fettucini, Summer Melon, Zucchini, Water Chestnuts, Wasabi-White Chocolate Ganache

23

Grilled King Salmon

Tequila Citrus Glaze, Israeli Couscous, Cherry Tomato, Pineapple-Black Pepper Coulis, Fried Basil, Lime

25

Pecan Chicken

Crushed Pecan Crust, Thyme Roasted Yukons, Seasonal Vegetable Sauté, Dijon Mustard Fondue

19

Crispy Duck

Duck Breast, Coconut-Yam Croquette, Poblano, Roasted Pineapple, Candy Orange Peel, Sour Cherry-Basil Gastrique

23

Pork Three Ways

Tenderloin Medallion, Braised Shoulder, Fried Belly, Sweet Potato Salad, Green Beans, Root Beer Syrup, Cilantro Coulis

24

Beef Tenderloin

Herb Crust, Thyme Roasted Yukons, Griled Tomato, Zucchini, Sweet Corn, Aged Sherry Demi Glace

28

Angus Ribeye

Chili Rub, Wild Mushroom-Goat Cheese Tamale, Black Bean Salsa, Farmhouse Cheddar Queso, Candied Jalapeño

28

Rack of Lamb

Falafel Crust, Lamb Sausage Spoon Bread, Beet-Carrot Salad, Medjool Dates, Basil Hummus, Grilled Lemon

29

crisp skin california sea bass, celeriac-goat cheese mash, organic scape, sweet corn, mushrooms, sweet corn chili puree

Our first ever beer dinner that we had in collaboration with Jason of Merchant du Vin, Doug from John’s Grocery, and Carl from Glazer’s was a tremendous success.  Keep your eyes peeled because I want to make a point to do more of them in the future.

Click each course to see what the dish was.

american kobe flat iron, sweet corn, green beans, confit farmer’s market tomato, yellow tomato jam

grilled escolar, white bean puree, asparagus, frisee, smoked tomato gremolata

duck and smoked pork burger, duck fat buttermilk biscuit, duck fat potatoes, watermelon bloody mary popsicle