Chef Joshua Williams

Caramelized Onion and goat cheese crostini with balsamic reduction and thyme

Beetroot Salad with roasted and pickled beets, basil, and microgreens(GF, V, Veg, CF)

Cheese Board with local and specialty cheeses

Caramelized pear and Frisee Salad with gorgonzola, toasted walnuts and wild honey vinaigrette

Roasted Tomato Bisque with Parmesan Crisps

Vegetarian French Onion Soup with Aged Greyure

Roasted Butternut Squash Soup with Spiced Creme Fraiche

Tofu Tikka Masala with Spicy Tadka, White Basmati and Cilantro

Fried Chicken(mushroom) with a sweet and sour Vermouth reduction on buttery mash and roasted butternut squash

Black Garlic Seared Tofu with Crispy Rice, fried garlic chips and roasted chili puree

Thai Red Tofu Curry with basmati

Mushroom Diane with 2 different tree types of mushrooms on top of fragrant white basmati

Banana bread pudding with Salted Caramel Drizzle

Chocolate Mousse with coffee and sea salt, crispy and melted chocolate

Port Poached Pear with Cardamom Anglaise

Chocolate Ganache Cake with melted chocolate

Lemon cheesecake Mousse with poached Peaches and almond crumble

A5 Wagyu Beef Tartar on layered crispy fried potato topped with cured egg and osetra caviar

Bluefin Tuna Churro torched with sweet rice and fresh wasabi

Seaweed Salad

Miso Soup with soft tofu

Flame Torched Wagyu Onigiri on Sushi Rice

Japanese A5 Ribeye Wagyu seared bites with garlic chips, soy sauce, and green onions on the side served with red pepper and brocolli and a side of rice

A5 Hokkaido Strip Wagyu seared and cut in cubes to your liking

Banana bread pudding with Salted Caramel Drizzle

Chocolate Ganache Cake with melted chocolate

Port Poached Pear with Cardamom Creme Anglaise

Filet and Arugula Flatbread with white Bean Hummus and pickled red onion and pine nuts

Tuna Crudo sliced thin with capers, white balsamic reduction, superior evoo and bean sprouts

Pork Dumplings with salty, sour dipping sauce

Seared Large Bay Scallops with Cilantro Lime Gremolata and pickled radish

Fall Charcuterie with local cheeses and uncured meats

Honeynut Squash Raviolis with brown butter sage

Jumbo Shrimp Tempura with sweet and sour chili sauce

Tuna Tartar with Wakame Edamame Salad, avocado and Crispy wontons

Wagyu sliders caramelized onions, truffle cheese with a lemon aioli on a homemade bun

Roasted Tomato Bisque with Parmesan Crisps

Beetroot Salad with roasted and pickled beets, basil, goat cheese puree and microgreens

French Onion with Aged Greyure

Roasted Honeynut Squash Soup with Spiced Creme Fraiche

Prime Grade NY Strip Steak with black garlic vinaigrette , black garlic cream pomme puree

Hoisin Glazed Chilean Sea Bass with Thai Basil Gremolata and pickled radish with crispy rice

Branzino seared with a white wine reduction, pickled shallots on a bed of creamy risotto

Maine Lobster Risotto with aged Parmesan

Swordfish with roasted tomato chevre butter sauce on a bed of mushroom risotto

Rosemary Garlic Marinated Lamb chops, parmesan risotto and roasted sweet potato

Braised Short Ribs with a tomato red wine sauce, pomme puree and roasted brocolli

Black Garlic Marinated Tofu with peppers, crispy rice and fried garlic

Caramelized Croissant Banana bread pudding with Bourbon Salted Caramel

Chocolate Mousse with coffee and sea salt, crispy and melted chocolate

Lemon Cheesecake Mousse with Port Poached Pears and almond crumble

Apple Confit with Salted Caramel, anzac crisp and burnt butter ice cream

Jumbo Shrimp Tempura with sweet and sour chili sauce

Fall Charcuterie with local cheeses and cured meats

Caramelized Onion and goat cheese crostini with balsamic reduction and thyme

Lime Cured Salmon, avocado, pickled red onions on crispy rice

Asian Pork dumplings seared, fried or steamed

Tuna Tartare, wakame edamame salad, avocado and wonton chips

Tuna Crudo sliced thin with capers, white balsamic reduction, superior evoo and bean sprouts

Large Massachusettes Scallops with cilantro lime gremolata and pickled radish

Honeynut Squash Raviolis with brown butter sage and lemon

Wagyu Sliders caramelized onions, truffle pecorino and lemon aioli

Tradional Antipasta

Beetroot Salad with roasted and pickled beets, basil, goat cheese puree and microgreens

Roasted Butternut Squash Soup with Creme Fraiche

Roasted Local Tomato Bisque with parmesan crisp

Exotic Mushroom Espuma Soup

Lobster, lemon butter foam, caviar, crostini

Turkey Ballentine with Cornbread dressing, cranberries, turkey reduction, pomme puree, carrots and seared onions

Wagyu Wellington with Beef Demi, pomme puree and carrots

Roasted Duck with cranberry puree, roasted fall vegetables and a sweet port wine reduction

Black Garlic Prime Ribeye with pomme puree, red wine caramelized onions

Apple Confit with Salted Caramel, anzac crisp and burnt butter ice cream

Chocolate Ganache Cake with vanilla bean whipped cream and mini chocolate truffle

Lemon Cheesecake Mousse with Port Poached Pears and almond crumble

Caramelized Croissant Banana bread pudding with Bourbon Salted Caramel

Custard Ice Cream with layers of salted caramel and biscoff cookie

Caramelized Onion and goat cheese crostini with balsamic reduction and thyme

Steak and shrimp enfolds with Smoky garlic butter

Fall Charcuterie board

Seared large bay scallops with brown butter, oregano and lemon

Wagyu Beef Sliders with aged cheddar and picked shallot

Beet Pickled Curry Deviled Eggs

Confit Pork Belly with crispy skin housemade BBQ sauce

BBQ glazed sweet potatoes with toasted walnuts

Parmesano Reggiano Stuffed Mushrooms with Thyme

Cranberry arugula salad with honey balsamic

Olive Oil Roasted Beet with apple and Feta salad with Balsamic Reduction and Thyme

Anchovy Caesar Salad

Olive oil toasted crouton wrapped with Procioutto and Parmeggiano Reggiano dipped in fig jam

Couscous Stuffed Eggplant with lemon Tahini

Butternut Squash Soup with Creme Fraiche

Procioutto wrapped figs, toasted walnuts and balsamic reduction

Red Wine Braised Short Ribs with Bacon and Mushrooms creamy mash roasted squash

Brown butter Lemon Swordfish with fried capers mushroom risotto and sweet carrots

Chicken Picatta with lemon butter and capers on a bed of vegetable risotto

Branzino seared with a Roasted Red Pepper Romesco and Pickled Red Onions on a bed of vegetable risotto

Prime Ribeye red wine gastriche and a dollop of seared Foie Gras with seasonal veg and parmesan risotto

Marinated Lamb Chops, mustard aioli on a bed of Parmesan risotto and roasted fall vegetables

Trout with a mushroom puree, crispy skin chips on fall veggies

Prime NY Strip with Black garlic on a bed of buttery mash

Lobster Risotto with fresh lobster

Banana bread pudding with Salted Caramel Drizzle

Chocolate Ganache Cake

Chocolate Stuffed Pear with puff pastry and and salted caramel,

Chocolate Mousse with coffee and sea salt, crispy and melted chocolate

Port Poached Pear with Cardamom Anglaise

Apple Crumble with Ameretto caramel and custard ice cream

Lemon cheesecake Mousse with poached Pears and almond crumble

Spring Charcuterie

Scallops Provencal with fresh herbs

Seared Large Bay Scallops with Cilantro lime Gremolata and pickled radish

Seared NY Duck Breast topped with lemon gremolata creamy fennel salad

Tuna Tartare, avocado, ponzu, homemade pickled ginger garnished with thai basil and crispy wonton

Sesame seared ahi tuna with pickled ginger and Sriracha on crostini

Ahi Tuna Salad with pickled ginger and peanut Asian dressing

Beetroot Salad with roasted and pickled beets, basil, goat cheese puree and microgreens

Anchovy Caesar Salad with crispy parmesan

Roasted Tomato and Basil Soup with Parmesan crisps

Crispy Fennel and pistachio salad with lemon lime vinaigrette and mint

Branzino seared with a Roasted Red Pepper Romesco and Pickled Red Onions on a bed of vegetable risotto

Chilean Sea Bass with Hoisin Glaze and crispy rice topped with Cilantro Gremolata

Butter Poached Halibut with a basil tomato onion jam and vegetable risotto

Australian Wagyu with vermouth sauce, lemon brocollini and parmesan risotto

Pineland Farms local Prime Ribeye with black garlic cream French style mashed potatoes and seasonal veg

Crispy Duck, blackberry gastriche, crispy wonton shreds with creamy risotto

Marinated Lamb Chops, mustard aioli on a bed of Parmesan risotto and roasted Summer vegetables

Caramelized Croissant Banana bread pudding with Bourbon Salted Caramel

Cashew Paris Brest Desert

Chocolate Ganache Cake

Chocolate Mousse Cake

Decadent dark chocolate mousse, crispy and melted chocolate

Lemon cheesecake Mousse with poached Pears and almond crumble

Lemon Raspberry pound cake with Raspberry sauce and lemon curd