다크워스 그로스터

with crabmeat, and roasted red pepper

tuna seared rare then chilled; with haricot vert, boiled potatoes, cherry tomatoes, frisee, hard cooked egg, olives; basil vinaigrette

with duck confit hash

with asparagus, leek and prosciutto salad; buttermilk vinaigrette

with sauteed wild mushrooms

with herb creme fraiche and croutons

frisee with farm fresh poached egg; all natural bacon, whole grain mustard vinaigrette

with red onion, herbs and feta

with grilled apricots, avocado, cucumbers, radishes, pistachios and cilantro vinaigrette

with orange segments, local baby arugula, shallots and olive oil

with romaine parmesan croutons

with spring pea risotto, roasted carrots, and carrot sauce

with grilled asparagus, fingerling potatoes and almond brown butter

with baby artichoke, fiddleheads, charred red onion and olive relish

with braised fennel, roasted red potatoes and fennel sauce

fried eggplant layered with roasted tomatoes, oregano, basil and parmesan on a grilled baguette; local arugula and roasted garlic

with grilled portabella, spinach, and mushroom sauce

with fennel sauce and cherry tomatoes

six raw on the half shell with two sauces: traditional mignonette, and a bloody mary sauce

with honey braised turnips, local beet greens and grapefruit; honey grapefruit beurre blanc

shrimp, scallops, clams, fish and lobster and vegetables in a rich seafood broth; croutons with rouille

with sauteed greens

with english pea risotto, local arugula, sauteed mushrooms; pea sauce

with asparagus, spinach, yukon gold potatoes, fava beans, garlic scapes; lemon dill beurre blanc

with local chard and seafood sauce

with broccoli rabe, mashed potatoes, braised shallots; red wine sauce

with mashed potato, local kohlrabi, sauteed greens and cognac demi glace

with sauteed apples, fennel; sweet and sour cider sauce

with local broccoli florets, sauteed sweet potatoand oregano goat cheese mousse

with sauteed potatoes, carrots, mushrooms and bordelaise

with local chard, yukon gold potatoes, shiitake mushrooms, mushroom demi-glace

with cold salad of chickpeas, cucumber, peas, oranges, olives and mint; cucumber yogurt sauce

rich chocolate cake layered with milk chocolate filling and finished with semisweet chocolate ganache

creamy vanilla bean custard in a pool of caramel

in a toasted pecan crust with raspberry sauce

pastry puffs filled with vanilla ice cream and drizzled with chocolate sauce8

with whipped cream cheese frosting and sauteed bananas

maybe something with great local berries or a fun frozen dessert; ask your server what nicole created for today