Summer is arguably the most exciting season when it comes to local, seasonal food. Markets are overflowing with sweet corn, juicy berries, colorful tomatoes, bright squash blossoms, endless pots of herbs, melons, greens and more! Summer fruits and vegetables are the supermodels of the food world – they simply have it all: Flavor, looks, and plenty of nutritional value to boot. Leave it to the minds, hands and knives of the team at Bouquet Restaurant to bring out the best of these gems. The summer menu is earning rave reviews by hotel guests, Wine Club Members, casual diners and everyone in between.
Start with lemon and basil stuffed Squash Blossoms, fried and served with Italian verde sauce and marinara. Or, opt for roasted white corn Soup topped with savoy cabbage, radish sprouts and green scallion oil.
Stuffed Squash Blossoms
If a salad is more your speed, indulge in Bouquet’s Signature Salad which has a peppery and exciting mix of lettuces topped with roasted golden beets, stone fruits, petit basque cheese and champagne vinaigrette.
Bouquet Salad. Perfect with a crisp, cool white wine like Ponte Vermentino.
Our Chef di Cuisine Ramone Garcia continues to feature seafood-heavy options, inspired by the influences of the fresh and simple cuisine of coastal Italy. His Seabass al Cartoccio is a baked white seabass filet served with tomatoes, fennel, lemon, capers, herbs, white wine and roasted baby heirloom summer squashes. The seasonal Risotto is full of sweet Maine lobster, baby leeks, roasted white corn and baby kale. The small (but intricate) menu also boasts guest favorites such as Filet of Beef, Lamb, and a meatless Orecchiette that will entice even the fiercest carnivore. You can view the entire summer dinner menu here.
Maine lobster and sweet corn Risotto
Breakfast, anyone? Berry-studded French Toast is wonderful with a cold Mimosa or a hot cup of Italian-roasted coffee.
Enjoy these gorgeous menus while they are still available! Reservations are recommended and can be made here.