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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. 



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
Warm salad of different radishes, radish kimchi, avocado, crème fraîche, EVOO   8
Confit potatoes, sunchokes, parmesan broth   9

FISH + SHELLFISH

RI black bass, braised leek raviolo, fennel, shellfish butter sauce   19
W&C Oysters three ways; fried, raw and ‘chips’   10*
Atlantic halibut, beech mushrooms, glazed celery root, red wine sea sauce   22
Grilled octopus, shishito peppers; stew of roasted peppers, tomato, chili and saffron   15
Tempura fresh GA rock shrimp, gochujang mayonnaise, scallions, sesame seed   15

MEAT + POULTRY + GAME

Slow roasted venison loin, salsify, crunchy grains, Medjool dates, pear, venison jus   24
Braised veal breast and seared veal sweetbreads, native carrots, veal jus   23
Prime beef hangar steak, potato ‘puffs’, cippolini onions, bone marrow, Bordelaise sauce   30
Seared duck breast, smoked radish, hakurei turnips, rosemary-infused duck jus   21
Slow roasted ME lamb saddle and lamb shoulder rillette, parsnips, Brussels sprouts, lamb jus   22
Pan seared foie gras, duck neck confit, roasted grapes, chestnuts   18
Boneless chicken wing with Thai curry, lemongrass, galangal, peanuts, Thai basil and mint   10
Lamb polpette, parsnip purée, yogurt, smoked maple, garam masala, crunchy lamb migas   8

HAND MADE PASTA + GRAINS

Tagliatelle Bolognese, Parmigiano-Reggiano   13
Garganelli with wild boar shoulder (cacciatore-style), crimini mushrooms, Pecorino-Romano   15
Penne Carbonara-style: guanciale, black pepper, soft egg yolk, Perigord black truffle   20
Agnolotti with Nantucket bay scallops, sweet potato, bacon and red wine sauce   21
Carnaroli risotto with buttered lobster   15

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
 

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