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Nantucket Restaurant Week 2010
3 COURSES FOR $35
Spring Pea Bisque
Crispy Smoked Pork Roulade, Spring Peas, Lemon Oil
21 Federal Caesar Salad
Parmesan Reggiano Crisp, Brioche Crouton, Anchovy
White and Green Asparagus Salad
Slow Poached Egg, Crispy Serrano Ham
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Confit of Chicken Thigh
Potato Gnocchi, Asparagus, Pan Jus
Fresh Pappardelle
Wild Mushroom Bolognese, Mascarpone, Sage
Sautéed Rainbow Trout
Yellow Wax Beans, Fingerling Potatoes, Chorizo Vinaigrette
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Molten Chocolate Cake
Vanilla Ice Cream, Caramel Crunch
Soufflé du Soir
Chilled sabayon sauce
Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki