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Commencement Weekend
Four-Course Menu $ 75
Appetizer
Pea Veloute
purée of fresh English peas with cippolini onion, mint and tarragon
Burrata
served with grilled trumpet royale mushrooms,
oregano and grilled toast
Fluke Crudo
with shaved green asparagus, meyer lemon
and extra virgin olive oil
Pasta
Tagliatelle
fresh egg-yolk ribbon pasta with ramp pistachio pesto
and parmigiano
Shrimp Ravioli
served with calabrian chili, mint and shrimp sugo
Entrée
Boneless Lamb Rib Loin
roasted fingerling potatoes, grilled spring onions,
fava beans and lamb jus
Pan Seared Branzino
(subject to availability)
white and green asparagus, beet purée and béarnaise créma
Vegetable Barigoule
french style stew of roasted fennel, artichoke, carrots, chick peas,
fava beans, black trumpet mushrooms, meyer lemon and hazelnuts
Dessert
Chocolate Semifreddo
with strawberry compote and white chocolate feuilletine
Pine Nut and Rosemary Torte
with buttermilk gelato
Meyer Lemon Tart
with homemade marshmallows
Apricot Sorbet
*
Executive Chef: Avi Szapiro
Thoroughly cooking meats, fish, poultry and dairy products reduces the risk of food-borne illnesses