Little Fern Dinner Menu
STARTERS
LOBSTER CHOWDER
Butter Poached Lobster – Red Potatoes – Herb Oil
HAMACHI SASHIMI
Blood Orange – English Cucumber – Pickled Fresno Chili – Ponzu
SCALLOPS
Sweet Corn – Roasted Poblano – Lime Crema – Chili Crunch
OCTOPUS
Shaved Fennel – Marinated Tomatoes – Fingerling Potato – Lemon – Tarragon
TEMPURA SHISHITO PEPPERS
Sesame Miso Aioli – Bonito Furikake – Ponzu
WATERMELON
Baby Arugula – Orange – Herbed Feta – Champagne
JONAH CRAB SALAD
Squid Ink Crisp – Avocado – Brown Butter Aioli – Fine Herbs
LOCAL BABY GREENS
Carrot Ribbons – Watermelon Radish – Heirloom Tomato – Cucumber Lime Vinaigrette
BURRATA
Garlic Scape Pesto – Compressed Peach – Bitter Greens – Lemon – Honey – EVOO
MAINS
PRIME NEW YORK STRIP
Pommes Aligot – Asparagus – Roasted Shallots – London Broil Demi-Glace
THAI SEAFOOD CURRY
Shrimp – Lobster – Scallops – Rice Noodles – Coconut Curry Broth
BERKSHIRE PORK CHOP
Scallion Grit Cake – Braised Leek – Maple Mustard Cream
MISO GLAZED SALMON
Forbidden Rice – Beech Mushroom – Charred Bok Choy
HALIBUT
Meyer Lemon Risotto – Baby Kale – Marinated Olives & Tomatoes
BEEF & “BUG”
Center Cut Filet – Poached Lobster – Celeriac Purée – Broccolini – Lobster Emulsion
RICOTTA GNOCCHI
Arugula – Sweet Peas – Preserved Lemon – Goat Cheese Foam
ROASTED MUSHROOM – V
Beluga Lentils – Cabbage Roulade – Chimichurri