petite egg white clouds, confit egg yolk, pickle aioli, paprika, Glendale Farms chives
AT THE TABLE
POACHED SHRIMP & POLENTA
Uberti’s white shrimp poached in Stappa Vineyard Pinot Grigio on a bed of creamy lemon polenta. Partnered with a vibrant pea puree, garnished with parmesan touille and Glendale Farms pea greens.
COMPRESSED WATERMELON SALAD
Maine blueberry balsamic vinaigrette compressed watermelon, summer microgreens with cubed feta, pickled red onion and a mint oil, miniature sesame grissini.
BRICK CORNISH HENS
Crispy oven roasted Cornish hen halves with lemon caper sauce, mushroom medley risotto and River Crest asparagus.
DOUBLE CREAM CHEESECAKE
Marcona almond graham cracker crust with macerated strawberries accompanied with vanilla and burnt caramel swirl ice cream.
