CAULIFLOWER RAGU
pappardelle pasta, stewed tomatoes & fine herbs, sweet cream, olive oil roasted cauliflower grana padano
SUMMER VEGETABLE RISOTTO
heirloom tomatoes, roasted asparagus & cherry tomatoes, baby shiitake mushroom
GRILLED VEGETABLE PLATE
sea salt zucchini, heirloom carrots, royal trumpet mushrooms, vine ripe tomatoes, garlic citrus oil
CREME BRULEÉ
vanilla custard made with eggs from our own Cinnamon Queen chickens finished with a thin layer of caramelized cane sugar
SALTED CARAMEL CHEESECAKE SHOOTER
vanilla bean cheesecake, salted caramel drizzle, cookie crumble
ENTREES: FROM THE COOP
CHICKEN BREAST | dry-brined and pan-seared, SPATCHCOCK CHICKEN | whole, deboned chicken (buffet & family-style only), AIRLINE CHICKEN BREAST | skin-on chicken breast with drumette attached, PETITE ROTISSERIE CHICKEN | bone-in, charcoal-fired spring chicken
ENTREES: FROM THE STEAKHOUSE
SIRLOIN | slow-cooked until tender and sliced thin to order (buffet only), NEW YORK STRIP | well-marbled and rich in flavor, SHORT RIB | slow braised in thyme, rosemary, and mirepoix, dressed in demi-glace, FILET | the most elegant and tender cut
ENTREES: FROM THE SEA
PAN-SEARED FISH | choice of sustainably-sourced market fish or Atlantic farmed salmon, BANANA LEAF FISH | choice of sustainably-sourced market fish or Atlantic farmed salmon wrapped in banana leaf and steamed to perfection with orange, cilantro, and thyme, KEY WEST PINK SHRIMP | irresistibly sweet (family-style & plated only), PAN-SEARED SCALLOPS | U10 dry Atlantic scallops (family-style & plated only)