Chef’s Sample Tasting Menu

1st
Kona Kampachi Sashimi
Cucumber & Carrot Vinegar Salad, Ice Wine Vinaigrette

Berkshire Pork Belly & Tuna
“All Day” Braised Fresh Bacon, Ahi Tuna Tartar, Pine Nut Wonton Crackers, Roasted Tomato Bruschetta

Tenderloin of Buffalo Carpaccio
Crispy Polenta & Chipotle Foam

2nd
Apple & Arugula
Wild Grouper, Candied Hazelnut, Roaring 40’s Bleu Cheese & Buttermilk

Ugly Tomato
Grilled Herb Oil Ciabatta, Local Shepard’s Dairy Goat’s Cheese,
Black Olive & Basil Vinaigrettes

BLT Salad
Arugula, Double Smoked Bacon, Heirloom Tomato, Sourdough Toast Points & Garlic Aioli

3rd
Roasted Pumpkin Soup
Truffle Honey, Pancetta Crisp & Micro Greens

Pan Seared Diver Scallops
Roasted Cauliflower & Chorizo Mousseline, Tomato Beurre Blanc

Jonah Crab Cake
Frisee & Fennel Salad, Prosciutto, Pistachio Oil

4th
Roasted American Lamb Rack
Quinoa, Chickpea-Cherry Tomato & Frisee Saute, Orange Blossum Honey Gastrique

Pan Roasted Chicken
Shrimp Gnocchi, Fava-French & Rattlesnake Bean, Vin Rouge

Grilled Bone-In Angus Rib-Eye
Pan Roasted Cauliflower, Potato 2 Way’s- Red Pepper Gratinee & Truffled Yukon Gold Strands, Olorosso Sherry Veal Glace

Pan Roasted Utah Trout
Blue Crab-Basil & Red Pepper Linguini, Brandy Butter

5th
Sweet Lemon Cheesecake
Preserved Lemon “Brulee”, Rosemary-Lemon Ice

Gingered Orange & Strawberry Sabayon

Warm Milk Chocolate Soup
Fruits of Bali Satay, Cardamom Cream