May 2nd/3rd Dinner Menu

This is the only menu scheduled for these evenings. It is reservation only and we have seatings at 5:30pm and 7:30pm each day. Please let us know if you have dietary restrictions at least 48 hours in advance. Call the restaurant to make your reservations. Thanks guys!

Amuse Bouche – Lake Seminole Shiitake Consume

1st Course – Bourbon BBQ Moore Pigs Pork, Sweet Potato

Biscuit, House Slaw, Pickled Egg, Fried Shallots

Unity, Fisher Vineyard, Rosé, Napa Valley, CA. 12′

2nd Course – THF Spinach, Local Heirloom Tomatoes,

Sweet Bells, Shaved Onion, Champagne Mustard

Vinaigrette, Toasted Almonds

Groundwork, Grenache Blanc, Paso Robles, Ca. 12′

3rd Course – Shiitake Dusted–n-Crusted Orchard Pond Rib eye,

Russet and Rutabaga Mousse, FL Pole Beans,

Red Wine Mushroom Demi glaze

Field Recordings, Petite Sirah, Huerhuero Vineyard, Paso Robles, Ca. 12′

4th Course – Balsamic Macerated Strawberries, Vanilla Thyme

Sponge cake, Lavender Whipped Cream,

Petite Sirah Reduction

Shramsberg, Blanc de Blanc, Sparkling Chardonnay, Napa Valley, Ca. 

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