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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, crispy ramp leaves   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 seeds   15
RI black bass, braised leek raviolo, fennel, shellfish butter sauce   19
Warm Jonah crab with Jasmine rice, native asparagus, rich crab broth   12
Braised and smoked octopus, shishito peppers, stew of roasted tomato, peppers, chili and saffron   15

MEAT + POULTRY + GAME

Duck ‘Onsen Egg’, mushroom dashi, crunchy grains, maitake mushrooms   7
Boneless chicken wing with Thai curry, lemongrass, galangal, peanuts, Thai basil and mint   10
Beef tartare, smoked lardo, shallot, anchovy, pickled and fermented vegetables   14
Crispy skin confit NH pork belly, green cabbage, native turnip, pork jus   18
ME lamb saddle and braised lamb shoulder rillette, Brussels sprouts, parsnips, lamb jus   20
Pan seared foie gras, duck neck confit, roasted grapes, chestnuts   18
Seared duck breast, smoked radish, hakurei turnips, rosemary-infused duck jus   21
Prime beef hangar steak, king trumpet mushrooms, potato ‘puffs’, bone marrow, Sauce Bordelaise   26

HAND MADE PASTA + GRAINS

Spaghetti Bolognese, Parmigiano-Reggiano   13
Carnaroli risotto with buttered lobster   15
Campanelle with spring mushrooms, white asparagus, broccolini, mushroom emulsion   12
Black spaghetti, parsley, almond, bread crumb, chili flake, bottarga di muggine   11
Cavatelli, braised rabbit, glazed carrots   14
Rigatoni (Carbonara-style), guanciale, soft egg yolk, Pecorino   14

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 citrus fruits and candied fennel   9
Dark chocolate semi freddo, textures of Valrhona chocolate, hazelnuts   9
Vanilla ice cream with toasted cashews and chocolate chips   7