Lunch: Fresh chicken sautéed with mushrooms, garlic, Marsala wine and demi-glace with sautéed fresh vegetables.
Appetizer: Farm-raised squash blossoms stuffed with roasted sweet corn and Blue Jacket Dairy Silverlake chevre. Served with clover honey.
Pasta: Fresh lemon-basil linguine with pan-seared colossal George’s Bank scallops, jumbo shrimp, house-made Italian sausage, heirloom cherry tomatoes, fresh herbs and micro greens.
Catch of the Day: Wood-fired Kitty Mitchell grouper served with balsamic glazed Brussels sprouts with pancetta and sautéed Costada Romanesco zucchini, heirloom cherry tomatoes, hand-torn fresh basil, Parmigiano-Reggiano and micro greens.
Dessert: Strawberry shortcake- white sponge cake layered with vanilla-rum Mascarpone and fresh strawberries. Topped with house-made strawberry puree.