Private Dining Menu
1st Course
Eva's Organic Greens Salad
Maytag Blue cheese, red onion, Yukon potato crisp, soy sherry vinaigrette
Heirloom Tomato Salad
tomato gazpacho, nasturtium greens & flowers from The Rooftop Garden, Narragansett Creamery whole milk ricotta
House Made Potato Gnocchi
truffled English peas & parmesan butter, pine nuts, Eva's pea tendrils
George's Bank Scallops
native sweet corn, crisp bacon, sweet red pepper
Artisan Cheese Tasting
With seasonal accoutrements
2nd Course
Scottish King Salmon
mustard & honey reduction, butter braised potatoes, roasted asparagus
Carolina Brook Trout
watercress & pickled red onion salad, crisp fingerling potatoes, roasted grapes, lemon beurre blanc
Filet of Beef Tenderloin
pommes puree, parmesan & pine nut creamed spinach, red onion marmalade, Banylus black pepper bordelaise
Gracie's Rigatoni Campanaro
sweet & spicy sausage, plum tomato, ricotta salata
Air Cooled Statler Chicken Breast
Yukon potatoes, bouquet of young vegetables, tarragon pan jus
Maple Leaf Farms Duck Breast
oyster mushrooms, citrus duck jus, summer vegetable cous-cous
3rd Course
Gracie's Brulee
Madagascar vanilla
Local Fruit & Citrus Biscuits
macerated stone fruits, berries, & citrus sabayon
Banana Mascarpone Layer Cake
pistachio, cocoa nibs & vanilla anglaise
Chef's Dessert Trio
to be expirenced by the entire party
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