Menus

This is an example of menu designed by Chef Nick Ronan. Every menu is unique and created for the needs and desire of each guest.

First Course

Hog Island Oyster Rockefeller

Béchamel, spinach, Parmesan cheese

Second Course

Rainbow Cherry Tomato Tartine

Toasted country bread, fresh heirloom tomato, garlic, Pedro Ximenez reduction, extra virgin olive oil

Vegetarian

Vegan

Third Course

Alaskan Halibut

Fennel and garlic confit, sautéed pea, crushed new England potato, smoked guindilla pepper, paprika beurre blanc

Fourth Course

Truffle Pappardelle Pasta

Mushroom, black truffle oil, egg yolk, rosemary Manchego

Vegetarian

Fifth Course

Filet Mignon Wellington

Puff pastry wrapped filet mignon and wild mixed mushrooms tapenade, potatoes gratin, sage sauce

Dessert

Chocolate Caramel Soufflé