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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
Menu for Waterfront Kitchen provided by Allmenus.com
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