2025 6 course tasting menu with complimentary "amuse bouche" 

we provide all plates and china needed, wine and other glassware available for an additional charge

Amuse Bouche

“Egg Cup” mushroom flan + ratatouille + oxtail jus 

 

First Course

Ahi Tuna Tartare  pickled cucumber + avocado mousseline + yuzu vinaigrette 
 

Second Course                                                                                                       
“Take on Chowder” potato foam + confit potatoes + cockle clam & prosciutto crostini + pea tendrils 
 

Third Course                                                                                               
Citrus Salad cara cara oranges + tête de moines + hazelnuts + nasturtium + pickled beets + shaved roscoff onion
 

Fourth Course                                                                                                    
Seared Barnegat Day Boat Scallop + corn & barley risotto + sweet green pea soup + micro mint
 

Fifth Course                                                                                                           
Sous Vide Beef Tenderloin ramps + foraged mushrooms + zucchini wrapped pommes anna + carrot puree + glace de viande  + onion brulee + parsley oil 

 

Sixth Course                                                                                                  
Lemon Thyme Roasted Peach + black pepper & creme fraiche ice cream + almond granola + micro basil

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Some other amazing ideas we have been working on for our 2025 course options

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First Course

Foie Gras "French Toast" / sautéed hudson valley foie gras / toasted brioche / peaches poached in banyuls with spices

 

Terrine of Duck Foie Gras / fig & onion chutney with cider vinegar / toasted crostini

Artichoke Tart of creamy leeks / artichokes à la grecque / puff pastry / chervil-tarragon vinaigrette / endive / roquette / microgreens

 

Asparagus Lyonnaise Risotto / shallots / white wine / asparagus tips / jambon de bayonne / parmigiano-reggiano

 

Potato, Mint and Pecorino Ravioli / joue de porc / pecorino fondue

 

Wild Garlic and Ricotta Ravioli / lamb soup / ramp butter 

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Salad Course

Roasted Beet Salad + shaved asparagus + toasted walnut + roquefort + candy cane beet + sherry walnut emulsion

 

Citrus Salad of cara cara oranges / tête de moines / hazelnuts / nasturtium / pickled beets / shaved roscoff onions

 

Duck Salad Niçoise of confit duck leg / soft boiled egg / cherry tomatoes / haricot verts / nicoise olives / purple potatoes / pickled mustard seeds / frisee / lemon vinaigrette + $9 upcharge 

 

Heirloom Salad of cucumbers / tomatoes / french breakfast radishes / mint / dill / tarragon / pickled shallots viola / pansies / dahlias / roquette / sweet pea tendrils / champagne vinaigrette

 

Beef Tenderloin Choices

Seared Beef Tenderloin / zucchini wrapped pommes anna / carrot puree / spring thyme & red wine demi glace / parsley oil 

 

Sous Vide Beef Tenderloin / ramps / foraged mushrooms / pommes puree / glace de viande / green sauce #5

 

Sliced Beef Tenderloin / röstis bernois / port wine & balsamic gastrique  / roasted colored carrots / asparagus 

 

Chicken Entree Choices

Pan Roast Chicken Breast / lemon honey / carrot puree / sauteed spinach / roasted celeriac / mushroom sauce     

 

Chicken Ballotine / corn puree / charred onion / caramelized mushrooms / potato pave / thyme infused chicken jus

 

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Dessert

Roasted Peaches / lemon-thyme / creme fraiche & vanilla bean ice cream / almond granola 

 

Country Biscuit Strawberry Shortcake / macerated local strawberries / whipped creme/  micro basil

 

Flourless Chocolate Cake / raspberry gel / hazelnut praline / warm chocolate sauce / micro mint

 

French Croissant Bread Pudding / tempura bananas / bourbon creme anglaise 

Trio of Creme Brulee - vanilla bean / espresso brandy / ginger nectarine tart brulee

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