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Home Menu Small Plates
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Butlered Hors D’oeuvres
Tempura Poached New England Lobster Roll
Lemon aioli
Merlot Maple Syrup & Hibiscus Cured Wild Salmon
Micro chervil crème fraiche, toasted rye crostini
Crab Ravigotte on Asian Spoon
Capers, tarragon, lemon mayonnaise
Chicken Bisteeya
Phyllo dough, cinnamon & confectioners sugar
Barbecue Shortrib
Anson Mills Grit Cake
Eggplant Caponata, Burrata on Toasted Ficelle
sushi cube plate
Bar Snack
Candied Bacon Twists
Petite Cones of Pecans with Spanish Smoked Paprika, Chili & Lime
breakfast plate
Small Plates
Grilled Creekstone Tenderloin
Yukon Gold Mashed Potato Tart with Humboldt Fog Cloud
Horseradish shavings
Brussels Sprouts Leaves
Toasted Rye Ficelle
British Fish & Chips with Indian Twist
Spiced Icelandic Cod, caper, kachumber, Tandoori fries
Braised Local Free Range Chicken with Romanesco Cauliflower, Button Mushrooms & Riesling
Pickled green and red seedless grapes, red shiso leaf
Southern Buttermilk Honey Biscuit
Plant Based option available:
Eggplant Cannelloni, Vegan Mozzarella & Leeks
Broccoli Rabe
Great Northern Beans, Olive Oil, Parsley, Sage
oyster with cheese
Dessert
Apricot & Candied Ginger Pie Pops
Bourbon Chocolate Truffle with Smoked Sea Salt
Pear & Frangipane Tartlets
Brioche & Butter Pudding with Fuji Apple
Dulce de Leche Bite
Coffee Bar
half and half, 2% milk, oat milk, sugar, Sweet and Low, Splenda
Chocolate Dipped Shortbread, Grahams, Almost Everything
Chef Attended Crème Brulee Cart
Classic, Hazelnut Chocolate, Almond, Dark Chocolate
coffee bar
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