PRIVATE DINNER MENU


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Summer 5 Course Tasting Dinner

 

Heirloom Tomato Gazpacho

coriander grilled shrimp

Tagliolini

corn crema and eggplant

Heritage Kurobuta Pork Chop

grilled peaches and farro

Pantaleo Goat’s Milk Cheese

Elephant Heart plums

Tahitian Vanilla Bean Souffle

summer berries

Summer: 11 Course Chef’s Tasting Dinner

 

Squash Blossom Tempura

burrata and basil

Amberjack Crudo

avocado, oranges, and extra virgin olive oil

Roasted Chanterelle Mushrooms

sorrel and sauce Hollandaise

Delaware Corn Tortelli

crispy pancetta and artichokes

Coal Roasted Chesapeake Bay Crab

lemon risotto

Watermelon & Feta

cherries, English cucumbers, and a lemon verbena vinaigrette

Parpardelle

red wine braised duck and balsamico

Blackberry Sorbetto

rosemary sea salt

Four Story Hill Farm Veal

heirloom tomatoes and wild arugula

Cowgirl Creamery Redhawk Cheese

pluots and granola

Dark Chocolate & Cappuccino Gateaux

almond croquant

New Years Eve Champagne Dinner

 

Meyer Lemon Poached Shrimp

Champagne gelee

Blood Oranges & Belgian Endive

hazelnuts and a Prosecco vinaigrette

Gnocchi & Caviar

Yukon gold potato gnocchi, Osetra caviar, crème fraiche

Filet Mignon

foie gras, asparagus, and black winter truffles

Quartet of Champagne Inspired Desserts