Dinner

Three Courses 38-

first course

Chopped Salad
Bibb, cucumber, melon

Summer Squash Soup
Mussels, basil, peppers

Fried Bass Terrine
Corn, pickled scapes, puslane

Heirloom Tomato Salad
Arpeggio gougeres, zucchini, basil aioli

Salad of Baby Lettuces
Tomatoes, herbs, lemon thyme vinaigrette

main course

Pan Roasted Hake
Clam broth, mushrooms, corn

Summer Lasagna
Braised pork, cabbage, cloumage

Grilled Bluefish
Roasted peppers, lentils, eggplant

Roasted & Braised Chicken
Eggplant, fregola, cherry tomatoes

Grilled Beef
Squash, truffled slaw, morel butter