Amuse-Bouches at The Counter
Wellfleet Oyster Apple Cider Mignotte Toasted Bread Point
Grilled Japanese Eggplant Stuffed with Oven Dried Tomatoes, Yogurt and Sage
First Course
Fisherman’s Soup
Crouton, Rouille and FiddleHead Tomme
Second Course
Brioche Stuffed Farm Fresh Egg
Chanterelle, Grilled Scallion and Frissee Relish
Entree Course
Butter Poached Gloucester Lobster
Caviar Beurre Blanc Ginger and Carrot Reduction,
Saffron Roasted Turnip and Brussel Sprouts
Petit Pommes Anna, and Chervil Salad
Dessert
Madeline with Balsamic Caramel,Hot Taza Chocolate and Sea Salt
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