- August Dinner Menu -

Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca

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Room Temperature Heirloom Tomato Soup with
Burrata Cheese, Olive Oil, Cilantro, Croutons
and Dungeness Crab

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The Kitchen's Maine Lobster and Giant Rock Shrimp Roll
with Live Forni Browns Greens
Sifted Quail Egg and Crispy Brioche

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Sushi ~ Sashimi ~ Crudo

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Pasture Raised Local Chicken with Crispy Hearts,
'Dirty' Lardo Corn and Pan Juices
Crispy Green Beans

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Buffalo 'Cooked Backwards' with Béarnaise,
Red Wine, Porcini Mushrooms and
Summer Truffles

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Bittersweet Chocolate-Caramel Tart with
Summer Berries and Sorbets

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