Before

White wine/white cheddar steamed mussels

1/2 dozen fresh shucked “sinners in heaven” oysters

Dormaar smoked salmon with shallots, capers and confetti egg

Warm blue cheese dressed greens with toasted cashews

Lot 30 cioppino with seared salmon and haddock

Fennel vinaigrette dressed greens with kalamata olives and feta cheese

Lobster salad with citrus vanilla vinaigrette dressed greens

Mussel butter baked oysters

House cured pork with asiago cheese and aged balsamic

Seared foie gras with carmalized sea scallops and braised beef flank

Beef and mushroom filled gigantoni with goat cheese emulsion

Main

Organic Shepherds farm pork duo – seared loin and bbq pulled pork with pomme puree and natural reducton

Grilled 12 oz. artisan atlantic beef rib-eye with braised tomato and sweet potato pave

Organic Shepherds farm lamb duo – braised leg and featured cut with buttered fingerling potato and natural jus

Tender beef short-ribs with barley risotto and natural reduction

Grilled magret duck breast with yukon gold potato gnocchi and balsamic grape reduction

Butter poached covehead lobster with roasted fingerling potato and lemon beurre blanc

Bacon infused seared sea scallops with pomme puree and crimini mushrooms

Pan roasted salmon with thai black rice and citrus vinaigrette

Baked arctic char stuffed with leeks, endive and spinach with herb beurre blanc and potato bouquet

Vegetarian – a taste of locally harvested vegetables

5 course tasting menu (available for whole table only)

After

Berry creme brulee with white chocolate biscotti

Coffee crumb crusted chocolate tart with house made expresso ice cream

Lime panna-cotta with vanilla and honey citrus segments and fresh berries

Baked to order rhubarb and apple crumble with vanilla ice cream

Cool Duo; house made vanilla and anise ice cream with fresh berries

Chocolate and peanut butter mousse with espresso sauce, banana foam and vanilla ice cream

Chef Gordon Bailey changes the menu on a daily basis depending upon fresh product. The above dishes have been or are currently featured on Lot 30′s menu.