Seasonal SAMPLE MENUS
Summer LUNCHEON
Lavender-Blueberry Lemonade
Melon Gazpacho Shooter - mint, chili oil
Crudités - crisp garden vegetables, botanical yogurt
Chicken Breast - roasted vegetables & chimichurri
Gulf of Maine Niçoise - hake, potatoes, chicorium, citronette, fresh herbs
Lemon Tartlet - crimson coulis, fresh berries
Winter Supper
Chilled Seafood Tower - chef’s tequila mignonette, lemon
Maine Crab Fritter - pickled roots, sweet chili mojo, fresh herbs
Hasselback Potato - lobster, lemon, crema, daikon, caviar
Tender Hen Braised in Sake - roots, foraged mushrooms, miso-maple jus
Velvet Chocolate Mousse - midnight espresso, sweet cream
Getting hungry?
Connect with Chef Rebecca to design your perfect menu.