
Starters
Chilled gazpacho, Spanish paprika, crushed avocado and micro basil
Young arugula, Bulgarian feta, local blueberries and walnut vinaigrette
Cape May salt oysters with carbonated Meyer lemon, watermelon and pink peppercorn
Line-caught blue fin tuna tartare, kimchee and sesame
Jonah crab, rose geranium, pickled cavillion melon and mustard oil
Agnolotti (meat stuffed pasta dumpling) with toasted butter and sage
Foie gras brulee, compressed strawberries and rhubarb
Entrees
Roasted black sea bass, early silver corn, soybeans and corn emulsion
Bouillabaisse (local fish poached in a saffron broth, crusty bread, and rouille)
Cape May skate wing, ratatouille of baby vegetables, tomato pesto
Line-caught mahi-mahi, wild rice, young asparagus and curry emulsion
“Surf and Turf”, seared day-boat scallops with glazed beef short ribs and parsnip puree
Za’atar-crusted tuna, house-cured tomatoes and Merguez vinaigrette
Dry-aged 14-ounce rib eye, parmesan and truffle french fries, Bearnaise sauce
Photo: blackfish
No comments:
Post a Comment