Chef Josiah's Sample Menu
Day Break
Fresh Pastries and seasonal Fruits
Smoked Salmon Tart-
Puff pastry, herbed cream cheese, capers, pickled onion, smoked salmon
Lobster Parfait-
Poached lobster, avocado, cucumber, pickles, buttermilk dressing, brioche toast points
Whole wheat oatmeal pancakes-
Maple syrup, fruit, creme frâiche
Eggs Benedict-
Fresh poached eggs, local ham, hollandaise, English muffin or fresh buttermilk biscuit, green salad or breakfast potato
Quiche-
Rich egg custard with seasonal vegetables and cheese in a buttery crust, arugula salad dijon vinaigrette
Shrimp Kedgeree-
Local Shrimp with garam marsala. Peppers, peas, soft boiled egg, rice, sumac aioli
Mushroom Toast-
Sautéed mushrooms, soft scrambled eggs, brioche, fresh herbs
Croissant BLT-
Toasted croissant, aioli, fresh lettuce, local smoked bacon, tomato
Midday
Shrimp Beignets
Pepper tomato chutney
Boat made Flatbread
Roasted vegetables, pesto
Fish dumplings
in white miso broth, shoyu (japanese soy sauce), green onion
Crab and Romaine Caesar Salad
Fresh crab, romaine lettuce, white anchovy, boat made caesar dressing, shaved parmesan
bread crumb
Ceviche de leche de tigre
Peruvian style ceviche with fresh fish lime and chili, cancha, sweet potato
White Bean hummus
Vegetable crudités, olive oil, toasted pine nuts, Za’atar
Smash Burger Sliders
Thin ground beef patties, caramelized onion, mustard, cheddar cheese, oven fries
Curry Chicken Salad Wraps
Roast chicken in a yellow curry mayonnaise dressing, peppers, pickled onion, shaved lettuce, tortilla
Roast Pork Subs
Roast pork, broccoli raab, pickled Italian peppers, provolone cheese
Hors d’œuvres
Fresh Burrata Cheese
Chili crisp and baguette
Nordic Deviled Eggs
Classic deviled egg with cornichon, shallot, potato, smoked salmon, salmon roe
Ricotta stuffed peppers
Boat made ricotta, pickled and confit peppers, pistou, local honey
Salad De Saison
Seasonal greens and vegetables, charred gruyere cheese, smoked brioche crouton, vinaigrette piquant
Spinach and Artichoke dip
Cream cheese, fresh spinach, marinated artichoke hearts, fried shallot, baguette
Salt Cod Croquettes
Salt cod and potato, fried, with pickles and tartar sauce
Radishes with Butter
Red and watermelon radish, boat made cultured butter and sea salt
Local Fish Crudo
Lightly pickled cucumber, lime, sesame, olive oil, fish sauce
Cast iron Seared Shrimp in XO sauce
Shaved Squash Salad
Fennel, honey, buttermilk dressing
Mains
Cast iron seared Ribeye
Creamy mashed potato, charred onion, boat made steak sauce
Fish en Papillote
Daily fish steamed in parchment with Bouillabaisse butter(saffron enriched butter), seasonal
vegetables
Grouper en Brioche
Local grouper seared with a brioche crust, mushroom sauce suprême
Grilled Pork Chop
Herb and caper green sauce, lentil salad, grilled cucumber
Roasted Chicken Breast
White beans and buerre printinier(fresh herb and spring onion butter), zucchini
Lyonaisse Style Scallop Quenelle
Scallop Dumpling baked in a lobster bisque with chunks of fresh lobster
Roasted Salmon Steaks
Wilted napa cabbage, rice vinegar, parsley cream, bottarga
Creamy Tucson Pasta
Imported Italian pasta, basil, spinach, red onion, parmesan cheese, tomato
Dessert
Turkish coffee and cardamon pot au creme and chantilly
Pear Gallette with vanilla bean ice cream and salted caramel
Tiramisu
Creme Anglais tart with macerated berries and cream
Fruit sorbet with Almond Tuille
