Pan-seared sea scallops with shiitake mushrooms, parsnip puree, and citrus
Seasonal gimlet with Bombay Sapphire Gin, lime, and cranberry
Platters of housemade petit fours: cake pops, tarts, and artisanal chocolates
Raw bar display: raw oysters and littleneck clams, chilled shrimp, lobster, and crab legs
Head bartender Andrzej Zabicki pouring an original cocktail
Open-faced BLT canapés
Housemade ricotta tortellini with brown butter and sage
Grilled Creekstone filet mignon with potato gratin, sautéed Brussels sprouts, and crispy onions
Coconut chocolate pie with chocolate pot de crème, coconut mousse, and baked coconut meringue
Original cocktails created for the spring menu
