What's my problem? Not a a thing.
Today, I had another fantastic day. I woke up early, went into town, got a coffee and a crumb cake, ran some errands and was back in time to prep for the menu change. This had to be the easiest menu change that I have ever been through. It was incredibly smooth. So, here, I'll just lay out the new menu and show you pics.
Apps
Foie gras tasting: American Season foie gras creme brulee, foie gras & duck confit terrine & house cured foie gras with a plum & ginger compote $18
Pan roasted octopus with a warm fingerlin potato & orange salad & a chorizo emulsion $16.50
Seared day boat scallop with a shortrib & Nantucket mushroom ragout, corn veloute & arugala puree $16.50
Bartlett Farm tomatoes with baby beets, lemon peppered ricotta & basil in a chick pea dressing $14
Summer Squash bisque with a zucchini fritter, lobster & cilantro relish & chipotle crema $13.50
Salad of Bartlett Farm petite mixed greens, goat cheese, candied pecans & dates in a sherry vinaigrette $14
Cornmeal crusted oyster with avocado & grapefruit, petite mustard greens in a tomato & bacon dressing $16
Entrees
Grilled Wolfe Neck's Farm flat iron steak with potato puree, roasted bone marrow, pickled chanterelle mushrooms, point reyes blue cheese & watercress $37.50
Black vinegar braised pork cheek & miso glazed shrimp with a peach and cashew slaw & gingered shrimp essence $36.50
Nantucket flounder with spaghetti squash, pancetta & pine nuts & artichoke & tomato relish $33.50
"American Seasons fish & chips" potato wrapped rare yellow fin tuna with crushed English peas, tartare sauce vinaigrette & lemon confit $36.50
Creamed spinach & leek tart with black olive & a melange of summer vegetables $27.50
Chili glazed organic salmon with fried green tomatoes in a smokey crayfish butter $31.50
Crispy buttermilk breast of guinea hen with a corn bread cheddar pudding, vidalia onion soubise, black cherry & almond relish $33.50
And now some pics...
The octopus dish
The oyster dish
The scallop dish
The bisque
The tomato salad
The foie tasting
The tuna dish
The flounder dish
The salmon dish
The guinea hen dish
The spinach tart
The shrimp dish
The steak dish
Chef explaining the dishes for the tasting
Servers studying the menu during the tasting
Jo-jo, Seany sous sous & Pies during the tasting
The vultures dig in
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