David Seawell – Farm to Table Menu

Appetizer

Fennel confit, kumquat, Bellwether farms feta, Calabrian chili and oregano

Braised matsutake mushrooms, delicata squash, tomatillo and pumpkin seeds

Roasted beets, avocado and sunflower seeds

Citrus cured diver scallops, chilled fennel bisque and almond oil

Entree

Artichoke paella with saffron scented Lundberg farms arborio, zucchini, onion, garlic, tomatoes, peas and red bell peppers

Jerk spiced wild halibut with spring pea risotto, radish slaw and
pineapple-pepita relish

Liberty duck breast with vadouvan cauliflower stuffed dolmas, braised radish, dates, apples, mandarins and radish tops

Schmidt’s Ranch Rib eye steak with potato and turnip tortilla, chili lemon chard and chimichurri butter

Herbed-crusted heritage pork loin with triple corn polenta and brussels sprouts

Desserts

Cider poached pear – ginger, anise and cardamom with
Pistachio ice cream

S’more tart – chocolate bark with puffed rice, sea salt and
Piment d’espelette

Edison Grain Oat milk pudding – rose water caramel and figs

Book Chef

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Book Chef
2018-08-21T19:17:07+00:00