Menu 1

Five - Course Tasting Menu


$159.00 per person


First Course

Burrata Caprese

Heirloom tomato, golden fig, pistachio, aged balsamic, arugula, basil oil


Bison Baby Back Slider

Tamarind glaze, pistachio

Duck Confit Corn Crepes

Coffee chipotle bbq, creme fraiche

Zucchini Citrus Cake

Tarragon, cauliflower puree

Spicy Miso Caesar

Romaine, kale, black vinegar, kelp, sesame

Jumbo Lump Crab Cake

Citrus, zucchini, pea puree

Iberico ham, fried quail egg, truffled Manchego, butter toast



Tuna tiradito,  market radish, aji Amarillo, pineapple granita

Italian white sturgeon caviar, Norwegian salmon, whipped crème fraiche, Persian cucumber, herbs

Hamachi ceviche, market radishes, house-made vinaigrette



Handcrafted filled pasta, pea, morels, sunflower butter, sorrel



Poached Chilean sea bass, fennel, carrot ginger brodo



Bison short rib, potato puree, haricot vert



Sweet confection




Chef Michael Scipione


Second Course

(Hand Crafted Pastas)

Wild Mushroom Tagliatelle

Creme fraiche, pecorino, tarragon

 Sweet Potato Gnocchi

citrus prawn, kale-pistachio pesto, sundried tomato, pepato

Clams and Ricotta Gnocchi

Fennel, leeks, pomodoro, pinot grigio seafood stock

Spicy Blue Crab Pomodoro

Pork Sausage and rapini filled ravioli, tomato/cucumber cruda

Lamb or Beef, Pork & veal Bolognese

Fettuccine, Pinot Grigio-root vegetable Stock, rosemary

Berkshire pork osso bucco

Ribbon pasta, Santa Margherita-vegetable stock

Additions

Chilled Seafood Tower

Oyster Trio

(3 Dozen)

Kumamoto

Yuzu Rice Wine, scallion, shishito


Sex on the Bay

Champagne, pineapple, sambal


Drunken Kiss

Limoncello, red fresno, lime


Italian White Sturgeon Caviar

Buckwheat blini, Daikan Crème Fraiche, chive


Seared Togarashi Ahi-Tuna

Yuzu Granita, tamari


Hamachi Ceviche

Mango,cucumber, sambal, lime


Jumbo Lump Crab Dip

Horseradish Crème Fraiche, chive, fried pita


Polenta Grazing Table

(Offering five selections served over a bed of pepato cheese polenta)

Whole Braised Leg of Lamb

Rosemary, dijon, aged balsamic

Citrus Wild Caught U-10 Shrimp

Sundried tomato oil

Veal Meatballs

Basil pomodoro, sweet balsamic

Sausage and peppers

Botto's Spicy pork sausage, oven roasted bell peppers, vidalia, fresh oregano

Veal Scallopini

tender veal medallions, Morel mushrooms, butter, white wine, parsley

Sauteed Wild Mushrooms

Shiitake, Porcini, Morel

Non-traditional chicken cacciatore

bell peppers, cherry peppers, lemon-white wine stock, rosemary, sage

Pan roasted diver scallops

blood orange, smoked paprika

 Organic Turkey Meatballs

basil pomodoro, sweet balsamic

(Seafood tower and grazing table cost not included in the course menu)

Share by: