COMMENCEMENT WEEKEND @ ZINC

SAMPLE MENU

First Course

Classic Lobster Bisque

Fresh Picked Lobster Meat / Cream / Sherry / Tarragon

Roasted Seacoast Mushroom Crostini

Local Citrus Honey / Whipped Ricotta / Shallot Jam / Thyme

Smoked Labneh & Baba Ghanoush

Toasted Seeds / Pomegranate Syrup / Mint / Warm Pita

Green Kale and Cabbage Salad

Shredded Green Kale / Green Cabbage / Roasted Yams / Apples / Pears / Toasted Walnuts / Gorgonzola Dolce

Second Course

Slow Roasted Boneless Short Ribs

Smoked Tomato & Harissa Au Jus / Organic Purple Yam Mashed / Crispy Shallots / Herb Salad

Georges Banks Cast Iron Diver Scallops

Lobster Risotto / Organic Spinach / Fire Roasted Peppers / Pecorino / Shaved Fennel Salad

Pan Seared Wild Black Bass

Melted Leaks / Roasted Mushrooms / Sweet Potato Mashed / Red Wine Sauce

6oz Center-Cut Filet & Crab

Charred Romesco Sauce / Grilled Asparagus & Roasted Red Pepper Salsa / Duck Fat Fingerling Potatoes / Lump Crab Meat

Stuffed Delicata Squash

Herbed Farro Risotto / Toasted Almonds / Picked Golden Raisins / Ras el hangout / Labneh + Tahini Drizzle / Pomegranate Seeds

Third Course

Sicilian Almond Cake

Almond Olive Oil Cake / Whipped Sheep’s Milk Ricotta / Local Honey

Red Velvet Chocolate Cake

Chocolate Mousse / Cream Cheese Ice Cream

Pomegranate Crème Brulee

Whipped Cream / Valentine Tuile Cookie

Gelato Trio or Sorbet Trio

Lemon Shortbread Cookie

Additional Supplements For The Table

Three Cheeses 18

Accompanied by Seasonal Fruits / Homemade Bread / Local Honey

Lebanese Hummus 15

Chickpeas / Tahini / Garlic / Lemon / Olives / Sumac / Extra Virgin Olive Oil / Toasted Cumin / Mint / Homemade Pita Bread

Veracruz Guacamole 19

Avocados / Green Onions / Serrano Peppers / Lime Juice / Cilantro / Spiced Pumpkin Seeds / Heirloom Blue Corn Chips

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Local Beer Tempura Mushrooms 20

Mixed Fried Mushrooms / Herbed Tahini Sauce / Local Honey / Citrus / Toasted Seeds / Green Onion / Lemon

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All Menu Items Subject to Change

*Cooking Meats, Poultry, Seafood, Shellfish or Eggs Reduces the Risk of Food-borne Illness