amuse

foie gras torchon
 homemade concord grape syrup, toasted hallah

 
first course

sweet maine shrimp cerviche
 caviar, yuzu salt, meyer lemon, asian pear slaw, lotus root chips
-or-
roasted beets & fresh burrata cheese
 pistachio, blood orange, micro greens, fried shallots

 
second course

pan-seared scallops
 chorizo, hominy grits with manchego, hen of the woods mushrooms

 
third course

panko & mint encrusted rack of lamb
 cous cous with oven roasted tomatoes, feta, olives, herbs, lamb sauce
-or-
duo of berkshire pork
 grilled loin and braised cheek, red quinoa, pineapple horseradish gremolata, fried kale

 
desserts

strawberry shortcake
 fresh whipped cream
-or-
chocolate pot de cream

 
wine pairings available
vegetarian and pescetarian options available upon request

 
© The Good Fork