Best of the best Volume 8.0
Smoked Durac Pork Belly, Brown Sugar, Celery Root, Ginger/ Wasabi
Sauce, Crispy Leeks
Crispy “Dorito” Spiced Wellfleet Oyster, Truffled French Onion Dip
Grilled Mediterranean Octopus, Pad Thai Vermicelli, Anchovi/Pineapple
Reduction.
Pan Seared Foie Gras, Caramelized Plantain, Twenty Twenty Nutella Rice
Pudding, Passion Fruit, Coconut
Intermezzo
Praline’s Spiced Swordfish, Sofrito Risotto, Rock Shrimp, Brown Butter/
Guava/ Banana Pepper Glaze, Dos Leeks
Grilled Diver Scallops “Poke”, Black Rice, Zucchini Noodles, Cucumber,
Red Onion, Mango, Hawaiian Sauce, Shoyu
Sweet Potato/Parmesan Crowned Mahi Mahi. Crispy Green Tomato, Maine
Lobster Succotash, Gorgonzola Pesto
Vietnamese Chilean Sea Bass Bun Rieu, Roasted Tomatoes, Napa
Cabbage, Shrimp, Crab, Rice Vermicelli.
Intermezzo
Organic Chicken Breast and Waffle, Buttermilk, Twenty Twenty Nutella
Butter, Gastrique, Aunt Tonya Smoky Bacon Collard Green, Guava Grits.
Jack and Ginger Brined New Zealand Venison Loin, Cocoa/ Cinnamon
Spaetzle, Roasted Juvenile Carrot, Port Wine Cherry, Veal Stock.
Silver Oak Brined New Zealand Lamb Rack, Broccolini, Rosemary Gnocchi,
Peppered Lamb Reduction, Mint Jelly.
Trio of Dessert
Salted Caramel Crème Brulee - Sweet/Salty Caramel Infused Custard, Fresh
Berries.
Chocolate Peppermint Patty - Flourless Chocolate Cake, Minty Mallow
Filling, Chocolate Sauce.
Twenty Twenty Profiteroles - Raichel and Miah’s Chocolate Cookie Dough
Ice Cream, Pate Choux, Homemade Fudge Sauce.
- DUE TO THIS BEST OF THE YEAR MENU WE ARE UNABLE TO ACCOMADATE DIETARY RESTRICTIONS. -