Cape Sea Grille Menu

with ginger-scallion rice and a saute of wild mushrooms, napa cabbage, grilled peaches & edamame beans, finished with basil- lime vinaigrette & lotus chips

with grilled pineapple couscous and a salad of watercress, grilled tomatoes, andouille, grilled red onion, cucumber & toasted pecans, tossed in cape cod lavander farm vinaigrette

atop brandade in velvety corn broth with littleneck clams, sea beans, smoked bacon, snap peas & roasted sunburst squash with microgreens in lemon vinaigrettette

with pancetta, potatoes, grilled asparagus & calvados-saffron reduction

with olives, capers, tomatoes, cucumbers, grilled asparagus, seared potatoes & roasted garlic beurre blanc

tossed with fresh pasta, peas, asparagus, caramelized fennel & carrots in sweet chili cream sauce

with fingerling potatoes, snap peas, orange segments, caramelized onions, orange-honey butter sauce& chili oil

with herbed pomme frites, a salad of baby arugula, pickled peaches, red peppers, jicama & grilled corn tossed in lemon vinaigrette, finished with raspberry-chipotle cream sauce

with an heirloom tomato & foie gras tart and a saute of grilled vidalia onions, zucchini, summer squash & mache, finished with bing cherry demi-glace

with arugula risotto cake, saute of chanterelle mushrooms, poblano peppers, roasted beets & spinach, finished with demi-glace & kalamata olive creme fraiche

served with a toasted almond-blue cheese compound butter, seared potato cake, sauteed spinach & oven roasted tomato-caramelized onion pan sauce

in carrot and roasted garlic broth with cheeseless basil pesto & truffle oil.(vegan)

with tuile

with almond crust & poached peaches

with fresh strawberries, vanilla bean mascarpone cream & strawberry-rhubarb puree

layered with espresso mousse and covered with dark chocolate ganache

tuille with key lime curd, fresh berries lavender honey

with chantilly cream

(seasonal sorbets, chocolate, french vanilla & seasonal flavor ice cream)