Waterfront Kitchen

Heirloom radishes, champagne-honey vinaigrette

Smoked almonds, cave-aged bleu

Leek tuille, goat cheese truffle, salmon roe, dijon vinaigrette

Olive oil, brunoise shallots and capers, olive oil granita

Fresh local cresses, pecan shoofly pie, mascarpone mousse, port wine vinaigrette

Pea tendril and popcorn salad, peach chutney

With jumbo lump crab meat and spiced crab meat

Served with dried fruits, local honey, crostini

8 oz. of local beef, potato parsnip parmesan mousseline, grilled local asparagus, truffle bordelaise

Creamy dill-cucumber salad, old bay oil, summer corn paint

With carrots, fennel, black truffle, and firefly farms chevre goat cheese mousse

Buttermilk biscuit with chervil butter, bacon balsamic reduction

Pan-seared, with potato balls, caramelized cippolinis, white truffle beurre blanc, and parsley leaves

Basted with truffle thyme butter, served over saffron risotto, dressed creamed corn veloute sauce

Fava bean, sweet corn succotash, sauce espagnole, potato balls

Pan-roasted to medium, served with parsnip puree, roasted wild mushrooms, and black cherry jus

Dry-aging greatly enhances texture and flavor, producing unmatched complexity and tenderness. Served with wild rice pilaf and wild mushrooms

Roasted half-chicken with fresh herbs, roasted cauliflower, gooseberry gastrique

Grilled to temperature, served with smoked corn pudding, apple fennel cole slaw, & apple cider reduction

Head cheese' with tart pickles grain mustard and country bread

Foie gras torchon, toasted pancetta, meyer lemon marmalade

Corned bison tongue, pork cheek rillette

Chicken liver mousse with cabernet gelee, galantine, and spicy chicken quenelle