The Beach Cafe
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
valutazione
Recensioni
fotografia
menù
Daily selection of chilled oysters on the half-shell
piquillo pepper cocktail sauce, lemon vinaigrette, celery leaf
lychee, jalapeño, sesame, cucumber, avocado, shrimp chips
classic accoutrements, toasted baguette, crispy capers, truffle garlic emulsion, quail egg yolk
shrimp cocktail, spiny tail lobster, chef’s oyster selection, tuna tartar, classic accoutrements
caramelized vidalia onions, brioche gruyère
toasted brioche, celery root purée, griottines cherries, pistachio crunch
seasonal varietal heirloom tomato, compressed arugula, Italian pistachio pesto, saba vinegar, sliced prosciutto, focaccia croutons
green pea soubise, pink peppercorn cracker, lemon dill miso drizzle
garlic, butter, puff pastry
fresh costa rican hearts of palm, valencia orange supreme, candied cracked pistachio, green goddess dressing, shaved radish
crushed purple fingerling potatoes, basil pesto, heirloom cherry tomato vinaigrette
sautéed fingerling potatoes, fennel pikliz, crab butter
yukon potato purée, sautéed oyster mushrooms, green pea sherry vinegar velouté
roasted garlic trumpet mushrooms, grosse frites lyonnais, bordelaise sauce
hickory grilled marinated lamb loin, slow braised neck, ratatouille cous cous, zucchini tzatziki, grilled flatbread
confit new-season potatoes with rosemary, violet artichokes, watercress salsa verde
roasted wild mushrooms, asparagus, parmesan broth
Enjoy our 6-course tasting menu prepared by our talented chef, Stuart Dove. Each course represents seasonal selections, highlighting premium ingredients recognized at a regional and national level. Please inquire with your server about today’s availability.
anejo tequila, mezcal, agave, black cherry, orange peel
vodka, cucumber, elderflower, lime, simple, prosecco
spiced wine, gin, raspberry, elderflower, egg white, lemon
bourbon, campari, sweet vermouth, simple syrup, bitters
mount gay triple cask XO, bourbon, simple, bitters
anejo tequila, mezcal, agave, black cherry, orange peel
vodka, cucumber, elderflower, lime, simple, prosecco
spiced wine, gin, raspberry, elderflower, egg white, lemon
bourbon, campari, sweet vermouth, simple syrup, bitters
mount gay triple cask XO, bourbon, simple, bitters
Daily selection of chilled oysters on the half-shell
piquillo pepper cocktail sauce, lemon vinaigrette, celery leaf
lychee, jalapeño, sesame, cucumber, avocado, shrimp chips
classic accoutrements, toasted baguette, crispy capers, truffle garlic emulsion, quail egg yolk
shrimp cocktail, spiny tail lobster, chef’s oyster selection, tuna tartar, classic accoutrements
caramelized vidalia onions, brioche & gruyère
toasted brioche, celery root purée, griottines cherries, pistachio crunch
seasonal varietal heirloom tomato, compressed arugula, Italian pistachio pesto, saba vinegar, sliced prosciutto, focaccia croutons
green pea soubise, pink peppercorn cracker, lemon & dill miso drizzle
garlic, butter, puff pastry
fresh costa rican hearts of palm, valencia orange supreme, candied cracked pistachio, green goddess dressing, shaved radish
crushed purple fingerling potatoes, basil pesto, heirloom cherry tomato vinaigrette
sautéed fingerling potatoes, fennel pikliz, crab butter
yukon potato purée, sautéed oyster mushrooms, green pea & sherry vinegar velouté
roasted garlic trumpet mushrooms, grosse frites lyonnais, bordelaise sauce
hickory grilled marinated lamb loin, slow braised neck, ratatouille cous cous, zucchini tzatziki, grilled flatbread
confit new-season potatoes with rosemary, violet artichokes, watercress salsa verde
roasted wild mushrooms, asparagus, parmesan broth
Enjoy our 6-course tasting menu prepared by our talented chef, Stuart Dove. Each course represents seasonal selections, highlighting premium ingredients recognized at a regional and national level. Please inquire with your server about today’s availability.