Poultry Slider Trio
Duck Confit, Ah-So BBQ Chicken, Turkey & Cranberry
Orval Trappist Ale

*****  *****  *****

Vegetarian "Burger"
Grilled Abalone Mushroom
Parmesan "Bun", Oven Dried Tomato, Balsamic Aioli
Inlet Monk In The Trunk Organic Amber Ale

*****  *****  *****

Chicago "Deep Dish" Burger
House-Made Italian Sausage, Roasted Tomato Sauce, Brioche Bun
Native Lager

*****  *****  *****

"Classic Burger"
Creekstone Farms Ground Brisket, Braised Pork Belly
Watercress, Guava-Onion Ketchup
Terrapin Hop Karma Indian Brown Ale

*****  *****  *****

Sweet "Burger"
Sugar Cookies, Chocolate-Hazelnut Ice Cream
Cherry Reduction, Pistachio Crisp
Left Hand Milk Stout

$59 per person

Starters

Rock Shrimp "Mac & Cheese"
Shiitake Mushrooms, Tomatoes, Parmesan
16

Blue Crab Cakes
Celery Root Remoulade
15

Hearts of Romaine Salad
Caesar Dressing, Garlic Croutons, Anchovy
10

"The Wedge"
Applewood Smoked Bacon, Cherry Tomatoes, Maytag Blue
9

House Cured Salmon
Warm Focaccia, Pickled Shallots, Arugula, Preserved Orange Vinaigrette
14

Entrees

"Classic Burger"
House Made Bun, Artisan Pickles, Raclette Cheese, Applewood Bacon
Hand Cut Fries or Red Onion Rings
14

Pistachio Crusted Mahi Mahi
Rock Shrimp, Mango, Coconut, Leek Fricassee
26

Surf and Turf
Wood Grilled NY Strip and Head-On Shrimp
Roasted Beets, Caramelized Onions, Fingerling Potatoes
34

Black Angus Filet Mignon
Roasted Sunchokes, Onions, Asparagus, Red Wine Reduction
39

Pan Seared Kingklip
Spring Vegetables, Basil-Tomato Butter
27

Multi-Grain French Toast
Warm Maple Syrup, Whipped Cream, Fresh Fruit
12

Three Egg Omelet
Choice of: Bacon, Ham, Peppers, Red Onion, Tomatoes, Spinach
Raclette Cheese, Cheddar Cheese, Cream Cheese
14

Open Face Crab Cake "Sandwich"
Brioche, Havarti Cheese, Over-Easy Egg, Tomato, Watercress
18

Sides

The Traditional SEDER plate

Ashkenazi: Apple, Ginger, and Concord Grape Wine
Caribbean Sephardic: Coconut, Almonds and Dried Fruit
Yemenite: Dates, Apricot and Sesame
Venetian: Fig, Apricot and Sour Cherries

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Pan Roasted Mahi-Mahi Cake
Moroccan Carrot & Almond Relish, Horseradish-Beet Cream

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Baked Matzo Lasagna
Organic Spinach, Purple Eggplant, Tomato Salsa
or
Chicken Matzo Ball Soup
Parsnips, Heirloom Carrots, Green Onion

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Za'atar Grilled Lamb Chops
Zucchini and Eggplant Chutney, Grilled Asparagus, Fingerling Potatoes
or
Pan Roasted Kosher Chicken Breast
Farro, Haricot Verts, Roasted Red Pepper Puree
or
Pan Roasted Halibut
Root Vegetable Cholent, Haricot Verts, Tahini Pan Sauce

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Lemon Poppyseed Cake
Lemon Curd and Seasonal Berries
or
Chocolate Pecan Macaroon Brownie
Chocolate Cinnamon Sorbet

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• 12 Very Large Zucchini Blossoms
• 1 cup white bean hummus
• 12 fresh chives

Fill each of the blossoms, using a pastry bag, with enough hummus to fill the bulb well. Blanch the chives, and tie the head of the blossom closed. This will be served at room temperature.

• 1 1/2 cups dried White Beans, cooked until soft
• 2 cloves garlic, chopped
• 1/4 cup tahini
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 lemon, juiced
• 1/2 cup to 3/4 cup olive oil
• Salt and freshly ground pepper
• 3 tablespoons chopped parsley leaves
• 1 tablespoon minced chives

Put the white beans, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, oregano, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and chives - pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 sprig fresh thyme
• 1/4 teaspoon fennel seeds
• 1/2 teaspoon crushed coriander seeds
• 1 garlic clove, thinly sliced
• 1/4 cup minced celery
• 2 teaspoons black peppercorns
• 1 bay leaf
• 1/4 cup water
• 1 pound Chanterelles
• ¼ pound micro watercress

Combine all ingredients except mushrooms, lemon and parsley in a saucepan and bring to a boil, cover, and simmer for 5 minutes. Add the mushrooms to mixture in saucepan and simmer another 5 minutes. With a slotted spoon remove mushrooms to a bowl. Boil the cooking liquid until reduced and thickened. Pour sauce over mushrooms and chill. For service, sprinkle with micro watercress and additional extra virgin olive oil.

• 1 teaspoon cumin seed
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon caraway seeds
• 2 hot red dried arbol chiles, stemmed but not seeded (about 2 inches in length)
• 2 garlic cloves
• 1/2 teaspoon coarse salt
• 1 medium red bell pepper, roasted, coarsely chopped
• 1 tablespoon olive oil

To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar and pestle, add chiles, garlic, and salt and pound, to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste.

• 1/2 cup packed fresh mint leaves
• 3/4 cup extra-virgin olive oil

Bring a saucepan of water to a boil. Prepare and ice bath. Plunge the mint leaves into the boiling water for 30 seconds, then remove to the ice bath. Squeeze out the excess liquid and puree in a blender for 1 minute with the olive oil. Makes 1 cup.