Summer Garden Series Menu
July 23rd Menu
AMUSE
Razor Clam & Bitter Orange Mignonette
Served with Micro Green Salad & Summer Radish
Paired with: Ya Cuvee' 23 Cava, Spain
1st COURSE
Yellow Tomato Gazpacho
Served with Bay Scallop Ceviche
Paired with: Bodegas Fontana Mesta Rosado, Spain
2nd COURSE
Harissa Spiced Chicken Lollipops
Served with Whipped Labneh, Stone Fruit Relish, Za'atar & Pistachio
Paired with: Jules Taylor Sauvignon Blanc, Marlborough, New Zealand
3rd COURSE
Saffron & Citrus Poached Pear
Served with Thyme Honey Syrup, Speck Ham, Shaved Manchego & Salsa Macha
Paired with: Peninsula Vino de Montana, Sierra De Gredos y Gata, Spain
DESSERT
Lemon Blueberry Panna Cotta
Paired with: Italo Cescon Tralcetto Pinot Noir, Italy
DF - DAIRY FREE | TN - TREE NUT | GF - GLUTEN FREE | SY - SOY | E - EGG | F - FISH | V - VEGETARIAN | VG - VEGAN
✦ Cooking times, temperatures, and doneness may vary with method or preparation. Consuming raw or undercooked meats, seafood, shellfish, or eggs increases the risk of foodborne illness.
**Our Dinner Meal Plan consists of a starter or salad, entrée, and dessert of your choice.
Some menu items may include a surcharge. Gratuity is included on food only.