Chef's Table at the Edgewater

Roasted shallot cream, truffle salt.

Focaccia croutons, goat cheese, pesto white balsamic vinaigrette, crispy capers

Blueberry lavender gastrique, bliss maple reduction, toasted brioche

Avocado, cucumber, tropical fruit salsa

Summer succotash, lemon beurre blanc

Potato & cauliflower gratin, sauteed wax beans

Anson mills polenta, brown butter mustarda

Seared spatzle, sauteed sorrel & spring onion, sauce brigarde

Molasses ginger snap ice cream, bourbon caramel

Coffee Buttercream, chocolate ganache, hazelnut spongecake