Late Summer Chef's Tasting Menu

Five-Course $90
​Wine Pairing Available for Additional $70
Not available for carryout

First Course

Cherry Stone Clam Ceviche
cilantro, red onion, finger lime, sea trout caviar
or
California Grape Gazpacho  Ⓥ
persian cucumber, pickled clementime cherry tomatoes


Second Course

Scallops Stuffed Paccheri Pasta
sautéed rock shrimp, peppers, chorizo, pea shoots, saffron sauce
or
Cranberry Beans Hummus Ⓥ
zaatar, yellow squash, tahini, tiny radish


Third Course

Maryland Blue Crab “Thermidor “
spinach, crab sabayon, Vermont cheddar cheese
or
Heirloom Tomato Risotto Ⓥ
Parmesan, basil, marinated cherry heirloom tomato, peperoncino


Fourth Course

Lobster & Venison Chop
Grilled venison, poached lobster, Summer beans, lobster Bordelaise sauce
or
Zucchini Cacio E Pepe Ⓥ
chanterelles, pecorino Romano, truffle tapenade


Fifth course

Paris-Brest Ⓥ
pistachio, black mission fig, goat cheese ice cream
or
Woodford Bourbon Brownie Ⓥ
orange ganache, bourbon ice cream, caramel


Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye