It's been a crazy couple of days, which explains why it's been so long since my last post. We just had our first public viewing of the newly renovated Inn and brand new restaurant concept Luce + Hawkins. The schedule for the evening included Hors d' Oeurvres and wine, followed by a five course meal. The twelve guests spending the evening at the Inn were greeted in the morning by a multi-course breakfast. Without getting too detailed, it's safe to say that the entire night was an incredible success! Considering the kitchen was working with only 1/8 of the needed equipment, and the restaurant is still three weeks from opening it couldn't have been a better experience for all. What follows is a description of the menu for that evening...
Hors d' Oeurves
-House Smoked Blue Fish
-House Cured Salmon, Citrus Creme Fraiche Aioli
-Tempura Fried Brandad
-Carolina BBQ Marinated Mussels skewered on Lavender
Dinner
-Amuse Bouche: Peconic Bay Scallop Ceviche, Citrus, Ginger, Pink Peppercorn, Salmon Roe
-First Course: Miso Soup, Kelp Noodles, Egg Custard, Steelhead Roe
-Second Course: Monkfish, Rum Caper Butter Sauce, Shaved Artichoke and Fennel
-Third Course: LI Duck Breast, Sour Cherries, Carrot and Celery Root, Faro in the style of a Risotto
-Fourth Course: 24 Hour Pork Belly, Duck Fat Potatoes, Braised Red Cabbage
-Fifth Course: Brioche Doughnuts, Hot Chocolate Sauce, Cinnamon Ice Cream
How good does that sound? Get your butt out to Luce + Hawkins this summer and you can have some too!
Also, here's a few pics from around the Inn this week...
All new Fortessa bone china.
Incredible new smoker. This thing rocks!
Newly designed dining room. No table clothes!
The chicks! Fresh eggs in about 7 months...
I fødevarer, vi har tillid til
Taylor
I love the pics! Keep 'em coming...how many of those chicks have you names??
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