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Three chef's selected cheeses, focaccia, white balsamic, fig jam and nuts, apple. Vegetarian.
Garlic, lemon butter. Gluten-free. For 3.
Sweet & spicy aioli, shaved brussel sprout and cabbage slaw.
Apple wood bacon, sage, shaved parmesan and brown butter.
Beef tenderloin tips, mushrooms, creme de brie and house focaccia.
Arugula, scallion, apricot, peking sauce, grilled asian beef and sesame seeds. Vegetarian.
Crumbled blue cheese, marcona almond and sweet soy glaze. Vegetarian.
Dried apricot, marcona almonds, red onion and honey mustard vinaigrette. Vegetarian.
Roasted beets, goat cheese, arugula and creamy maple dressing. Vegetarian gluten-free.
Roasted tomato, house dressing, parmesan and focaccia croutons.
Seared sushi rare atlantic yellow fin, sesame, ginger and citrus dipping sauce and asian succotash. Gluten-free.
Shelled maine lobster, gulf of maine scallops, sherry and lobster cream, sugar snaps, carrots, potatoes. Gluten-free.
Grass fed beef, roasted local mushrooms, potatoes & shallots, blue cheese butter, port wine glaze. Gluten-free.
North spore mushrooms, oven roasted tomato, arugula, parmesan, madeira, goat cheese, truffle oil. Vegetarian.
Roasted sweet potato, bourbon glazed carrots, spinach, spicy white balsamic glaze. Gluten-free.
Magret breast, buttermilk & scallion risotto braised greens, wild blueberry - ginger gastrique. Gluten-free.
Black angus, north country bacon, cheddar lto, a really good pickle, focaccia bun truffle fries and truffle ketchup.
Served with cinnamon ginger ice cream.
Served with vanilla ice cream.
Served with kentucky bourbon sauce and fresh whipped cream.
Topped with rum caramel sauce.
Menu for David's 388 provided by Allmenus.com
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