Appetizers

Question 1

B.L.T. Soup

Answer 1

chilled heirloom tomato soup and house smoked bacon. topped with lightly mayonnaise brushed croutons and baby mâché, a small leafy green.

Question 2

Home Grown Salad

Answer 2

hydroponically grown mixed greens, with hazelnuts, baby beets, cherry and sungold tomatoes, goat cheese and a honey balsamic vinaigrette

Question 3

beef crudo

Answer 3

first way: finely chopped tenderloin with porcini mushroom confit and truffle oil mixed together with fresh herbs served with two croutons topped with a little of the mushroom confit.

second way: tenderloin carpaccio topped with a garlic shoot aioli, baby arugula, a carpaccio rose and shaved everona cheese.

Question 4

Peaches and Burrata

Answer 4

thinly cut white and gold peaches served with Italian Burrata, a water buffalo cheese, served with grilled bread and drizzled with aged balsamic

Question 5

Cauliflower Soup

Answer 5

creamy cauliflower soup with Yukon potatoes and curly scallions

Question 6

Duck Confit Strudel

Answer 6

mascarpone cheese and duck confit mixed together in a filo dough baked and served over a foie gras cream and topped with a cherry compote to meet a wonderful balance between sweet and savory.

Question 7

Diver Scallops

Answer 7

2 Point Pleasant scallops served over a sweet corn velouté, a sauce made of corn, and corn kernels, served with cherry tomatoes, watercress and a little of house smoked bacon.

Question 8

Francobolli

1/2 portion app/ full portion meal or for table share

Answer 8

Francobolli being a square shaped ravioli stuffed with slow roast lamb (protein may change) with chantrelle and maitake mushrooms and house made ricotta. topped with a few more mushrooms a natural jus and shaved Parmesan cheese

Question 9

Tagliatelle

1/2 portion app/ full portion meal or table share

Answer 9

black and white pasta, the black being made with squid ink to give it the color, made with duck eggs for a more flavorful pasta, tossed with house smoked bacon, Florida white shrimp and English peas, topped with little Maryland crab fritters with a cornmeal crust.

Question 10

Wild Mushroom Crepes

1/2 portion app/ full portion meal or table share

Answer 10

chanterelle and ______mushrooms and goat cheese rolled into a light house made crepe served over a light but creamy textured English pea sauce, called a velouté. and a drizzle of an aged sherry vinegar