Chef’s Tasting Menu

$65
($30 supplemental wine pairing)

First Course

Tonight's Fish Tartare
Cucumber, Ginger & Avocado, Sweet & Spicy Soy-Sesame Vinaigrette*
~
Louis Bouillot, "Perle de Vigne," Brut, Bourgogne NV

Second Course

Seared Barnegat Light Sea Scallop
Heirloom Tomato Gazpacho & Toasted Almonds*
~
Triennes, Cinsault, Rosé, Provence 2009

Third Course

Raincrow Ranch Dry Aged Grass Fed Beef Rib Steak
Dedham Puffball Mushrooms & Balsamic Vinegar Sauce*
~
Rock & Vine, Cabernet Sauvignon, California 2007

Cheese

Hillman Farm Fresh Chevre
Roasted Figs, Carlisle Honey & Aged Balsamic Vinegar
~
Lustau, "Emilin" Moscatel Sherry

Dessert

Local Nectarine &, Raspberry Shortcake
Chantilly Cream & Brown Sugar-Muscat Sauce
~
Château Bel Air, St. Croix du Mont 2007