Ad Hoc Restaurant
- Garden Lettuces adorned with house made salumi, cornichons and pepperoncini with a light vinaigrette
- Shrimp Brochette with Anson Mills Grits
- A Deconstructed Jambalaya with Fulton Valley Farm Chicken Breast (brined for 10 hours and then roasted to perfection) and Andouille Sausage over perfectly seasoned rice.
- Brentwood Corn sliced off the cob studded into the sweetest dry farmed stewed tomatoes from Santa Rosa.
- Bad Axe Sheep’s Milk Cheese from Vermont served with Fleur de Sel Crusted Puff Pastry and an Apricot Compote
- Hot Cinnamon Sugar Beignets accompanied by three delectable sauces (Coconut Anglaise, Fresh Strawberry Sauce and Dark Chocolate Coulis)
Service was most congenial, gracious and knowledgeable. It was a pleasure to learn about the Keller family. These people are so excited to share the Ad Hoc story; the simplicity of the freshest, locally sourced ingredients, simply paired to highlight the peak of the season.
I recommend Ad Hoc without reservations.