At The Table with Toscanini's

After an epic menu planning session with Mimi and Andy of Tocanini's, a menu is born. Let me tell you folks, incorporating ice cream in to a six course dinner is very challenging...alas we have tempted fate and we think the results will be extraordinary. Check out the menu below:

Amuse Duet

Wellfleet Oyster, Vermont Cider Mignonette Granita

Pulled Pork Sandwich, Coleslaw Ice Cream

Grappa Bloody Mary, Celery Sorbet Straw, Dixie Cup

Just Beet it

Roasted Golden Beet

Red Beet and Goat Cheese, and Thyme Ice Cream

Seared beet tops and Candy stem

Three

Butter Poached Lobster, Red Carrot Foam

Eva’s Tempura Edible Flower, Locally foraged Mushrooms

Four

Roasted Cavendish Quail Brulee, Sunny Side up Egg,

 African Blue Basil Mascarpone Farcir

Country Pate Stuffed Delacata Squash Ring

 Burnt Caramel Sauce Seared Bronze Fennel

Five

House Brined Lamb Ham, Butternut Puree Sauce, Seared Brussels Sprout Leaves

Mint and Pine Nut Pesto Sorbet, Garlic Dust

Dessert

Cheddar and Honey Crisp Apple Soufflé with

Ice Wine Disk, Dried Apple Chip