cindy’s steak sauce, bean puree, roasted peppers, radish A P P ET I Z E R S
SQUASH & PARSNIP SOUP 15
butternut aigre doux, curry, crispy parsnips, cilantro DE SSERTS ROMAN GNOCCHI 16 stracciatella, sweet peppers, tuscan kale, tomato vinaigrette S’MORES BAKED ALASKA 10 dark chocolate mousse, brown butter sable, chocolate ice cream, burnt meringue OYSTERS ON THE HALF SHELL 18/36 chef’s selection, traditional accoutrements STRAWBERRY DREAMSICLE 10 fromage blanc sorbet, roasted strawberry ice cream, graham cracker sable, preserved local strawberries
RUM VANILLA CANELÉ 10
rum soaked raisins, roasted banana ice cream, rum vanilla crème anglaise
executive chef: christian ragano
chef de cuisine: keith potter consuming raw or undercooked meats, poultry, seafood, pastry chef: jove hubbard shellfish or eggs may increase your risk of foodborne illness.