Starters

Baby carrot gazpacho, split English peas and lemon oil   8

Young Arugula, Bulgarian feta, blueberry and walnut vinaigrette    9

Agnolotti (meat stuffed pasta dumpling) with toasted butter and sage     12

Line-caught Blue fin tuna tartar, avocado, early radish and ginger broth   14

Gorgonzola panna cotta, roasted heirloom beets, pickled ramps, and Sicilian pistachios    12

House smoked salmon, crispy potatoes and a deep fried egg   14

Scallop carpaccio, tomato sorbet, preserved lemon oil, and spring herbs    12

Entrees

Roasted Scottish Salmon, roasted cauliflower, caperberries and golden raisin emulsion     27

Bouillabaisse (Local fish poached in a saffron broth, crusty bread and rouille)    31

Cape May Skate wing, white beech mushrooms, garden fennel, and sesame      26

Line-caught Dorado, wild rice, young asparagus and curry emulsion   29

“Surf and Turf”, seared day boat scallops with glazed beef short ribs and parsnip puree    28

Free-range Chicken supreme, morel mushrooms, white asparagus and ramps     28

Roasted Rack of Lamb, lemon puree, garbanzo beans and lamb jus      36