Back to it after a month of R&R, we reopened March 1st ready for the gear up to the busy season. I will likely be changing my menu once a month, so hopefully I will be posting with some regularity. Hopefully. Right now we are spending time staffing and interviewing in the hope of building a team that will make for a successful season. As of now, I will be the restaurant chef, but I am taking the duties of the Beach Chef until we hire them. So, heres some food...
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| Ban Seared Branzino Shellfish risotto, mussels, braised artichokes & fennel salad |
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| Lamb Navarin Lamb stew, Turnips, Carrots, Fava Beans and Confit Potatoes |
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| Potato Crusted Salmon Sauce Vin Blanc, Spring vegetables and Micro Greens |
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| Salumi Platter Marinated Olives, Roasted Pepper Salad, Pickled Cipplolini Onions |
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