Trios & Small Plates
(sample menu) | ||
| Crab Club Sandwich with Applewood Smoked Bacon | ||
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| Sweet Potato Chips | ||
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| Avocado and Grapefruit Salad Riesling Plumped Currants and Coriander Vinaigrette |
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Roasted Organic Chicken
with Porcini Butter | ||
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| Double Baked Roasted Fingerling Potatoes Devonshire Cream, Sea Salt and Chives | ||
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| Chilled Asparagus with Mimosa |
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| Grilled Blossom Bluff Peaches with Wild Arugula, Almonds, and Spring Hill Jersey Dry Jack Cheese | ||
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| Star Anise Marinated Marshall's Honey-Glazed Grilled Quail with Hamada Farms Peach Compote | ||
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| Chilled Frog Hollow Peach Soup with Tarragon Cream |
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| Wild Fennel Pollen Dusted Baby Lamb Chops with Lavender Fleur De Sel | ||
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| Shaved Summer Squash Salad with Parsley Mint Green Olives and Aged Pecorino | ||
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| Individual Corn & Parmesan Spoon Bread 'Souffle' |
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| Crispy Calamari with Classic Aioli | ||
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| Trattoria Salad Arugula, Turkey Figs, Green Olives, Walnuts and Grana Padano |
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Housemade Beet Ravioli
Arugula and Shaved Asiago | ||
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| Grissini Bread Sticks | ||
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| Carrot-Ginger Soup |
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| Pancetta-wrapped Petit Filet Mignon with Mustard Tarragon Mousseline | ||
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| Twice-baked Yukon Gold Potatoes with Horseradish Crème Fraiche and Smoked Sea Salt | ||
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| Mini Caesar Salad with Tiny Garlic Croutons in a Tiny Parmesan Tuile Cup |
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"Soup & Sandwich" Warm Baia Nicchia "Taste" Tomato & Fennel Soup Tomato Crostini with Laura Chenel Chevre and Singer Olive Oil |
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Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary. |
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Trios