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OUR MENU

           







The menu, which is divided into five sections, changes often. By moving away from an appetizer/entrée format, and instead offering plates that are of a similar size, guests have the opportunity to try more dishes.
Below is a sample menu. 


..........
CHEF’S 5-COURSE TASTING MENU   
75
WINE PAIRING   40
..........


VEGETABLES

Salad of greens, vegetables, pickles and flowers, herbed buttermilk vinaigrette   12
Warm native beets with celery leaves, navel orange, yogurt and toasted almonds   8
Creamy soup of glazed celery root, green apple, roasted peanuts   8
Braised greens beignets, grilled scallion aioli   8
Kale florets with toasted pumpkin seed pesto, anchovy, lemon, Parmigiano-Reggiano   8
Warm salad of different radishes, radish kimchi, avocado, crème fraîche, EVOO   8
Confit potatoes, sunchokes, parmesan broth   9
Jumbo Holland white asparagus, flavors of Hollandaise   15

FISH + SHELLFISH

W&C Oysters three ways; fried, raw and ‘chips’   10*
Tempura fresh GA rock shrimp, gochujang mayonnaise, scallions, sesame seed   15
RI black bass, braised leek raviolo, fennel, shellfish butter sauce   19
Grilled octopus, shishito peppers; stew of roasted peppers, tomato, chili and saffron   15
Mediterranean turbot filet, beech mushrooms, glazed celery root, red wine sea sauce   24

MEAT + POULTRY + GAME

Lamb polpette, parsnip purée, yogurt, smoked maple, garam masala, crunchy lamb migas   8
Boneless chicken wing with Thai curry, lemongrass, galangal, peanuts, Thai basil and mint   10
Pan seared foie gras, duck neck confit, roasted grapes, chestnuts   18
Crispy skin confit NH pork belly, native turnips, cabbage, pork jus   18
Seared duck breast, smoked radish, hakurei turnips, rosemary-infused duck jus   21
Slow roasted ME lamb saddle and braised shoulder rillette, Brussels sprouts, lamb jus   22
Braised veal breast and seared veal sweetbreads, native carrots, veal jus   23

HAND MADE PASTA + GRAINS

Spaghetti Bolognese, Parmigiano-Reggiano   13
Carnaroli risotto with buttered lobster   15
Garganelli with wild boar shoulder (cacciatore-style), crimini mushrooms, Pecorino-Romano   15
Agnolotti with Nantucket bay scallops, sweet potato, bacon and red wine sauce   21

DESSERTS
 
Colston-Bassett Stilton, toasted raisin and walnut bread, native honey   8
Peanut butter and banana ‘smore’, chocolate ganache, peanut cookie   9
Yogurt and vanilla panna cotta, crunchy citrus tuile, mixed winter citrus and candied fennel   9
Dark chocolate semi freddo, textures of Valrhona chocolate, hazelnuts   9
Vanilla ice cream with toasted cashews and chocolate chips   7