The Summer months are a time of abundance. Tomatoes, corn, peppers, squash, summer raspberries, peach … are all focal points during the most plentiful season. We strive to highlight peak flavors, sometimes in the most simple, but elegant ways, allowing all the elements of the menu to shine.
Summer
Baby Lettuces / Arugula / Butter Lettuce / Variety of Radishes / Sweet Corn / Heirloom Tomatoes / Zucchini and Summer Squash / Sweet Peppers / Eggplant / Fennel / Cucumber / Beets / Leeks / Green Garbanzo Beans / Thin French Beans / Heirloom Carrots / Apricots / Cherries / Raspberries /Blueberries / Summer Melons / Watermelon / Red Snapper / Rainbow Trout / Organic Salmon / New England Cod / Swordfish / Local Fluke / Big-Eye Tuna / Chicken / Pork / Duck / Lamb / Beef
Sample Summer Menu
Seasonal Cocktail
Sparkling Blackberry Royale
Passed Bites
Confit Cherry Tomato Tarte Tatin with Olive Dust
Mini Mexican Street Corn Skewer
Watermelon with Whipped Feta and Black Sesame
Wild Salmon Crudo on “Everything” Spice Crisp
Mini Lobster Rolls with Yuzu and Daikon
Poached Shrimp with Avocado and Lime
Mini Fish Tacos, Shredded Cabbage and Pickled Red Onion
Fried Chicken and Waffle, Maple Cream
Served First
Heirloom Tomatoes, Grilled Summer Peaches,
Burrata, Tomato Water, Shiso
Entrees
Roasted Red Snapper, Saffron Yogurt,
Marinated Cucumber-Coriander
Wood Grilled Beef Shortribs, Foraged Mushrooms,
Roasted Red Pearl Onions
Spice Roasted Eggplant, Herbed Ricotta,
Tangy Tomato Chutney
Accompaniments
Roasted Baby Zucchini, Baby Patty Pan Squash,
Sweet Corn “Polenta”
Dessert
Strawberry-Rhubarb, Blackberry,
and Chocolate Cream Pie Station
