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Sample Summer 2018

menu changes weekly

Native Rabbit Terrine, Pickled Mustard Seeds

Spanish Octopus, Shishito Peppers, Avocado Crema

Cece Panisse, Herbs, Yogurt

Folly “for the table” Tossed Salad

Lobster Ravioli, Lemon Fondue

Spicy Brazilian Bourride, Cilantro Aïoli, Charred Croutes

Duck Egg Cavetelli, Pork Belly Sujuk Bolognese

Vt Quail, Polenta, Rocket Greens, Salsa Verde

Maine Halibut, Plancha Vegetables

Veal Cheeks, Pommes Maxine

Maple Crème Brülée, Biscotti

Folly Guinness Sundae

Almond Joy