In my opinion, one of the best menus we have put together. I'm lucky too work with such talented individuals. Stop by anytime after April 30 for our new menu release. Enjoy our 5 course chefs tasting menu to get a sampling of some of our favorite new dishes. I've added some pictures to give you a glimpse of this years Spring delicacies.
Executive Sous Chef, Chris Kanaple
Butter Poached Native Lobster, Goat Cheese Stuffed Black Ravioli, Spring Vegetables Of The Moment, Vanilla Cream
Atlantic Pole Caught Yellowfin Tuna, Phytoplankton Foam, Togarashi Cracker
Executive Chef, Richard Garcia
Carrot Sponge, Goat's Milk Cream Cheese, Graham Cracker Streusel, Carrot Fluid Gel, Candied Carrot Top
Sous Chef, Tim Hixson
Tasting of Baby Pig, sous vide pork jowl, blood sausage, roasted butt, spicy pickled ramps, braised french breakfast radish, fava beans, pork jus