The flagship restaurant for the historic Mayfair Hotel is helmed by executive chef Ted Mendez, winner of “Top Chef of the Grove” 2016. Chef Mendez’s pedigree also includes executive chef positions at Grove Isle and Barton G. Mendez brings locally focused and globally artistic plates to the table for breakfast, lunch and dinner.
Creating a healthy relationship with guests, Mayfair Kitchen celebrates fresh ingredients from garden, land and sea by curating dishes with love. The central wood burning grill fires standouts including breakfast sandwiches, vegetarian options, flatbreads and naturally raised meats and poultry.
The extensive menu includes, Wood-fired Baked Spinach with lemon and parmesan; Cauliflower Gratin with leeks, parmesan and truffle; Seared Scallops with lemon black pepper and spaetzle; Chicken al Carbon with thyme au jus and sweet potato hash, Roasted Short Rib with potato, celery, carrots and blue cheese; Wood-fired Cavatappi Mac & Cheese with spinach, smoked gouda, mozzarella and parmigiano reggiano; and Grilled Swordfish with patty pan zucchini and spaetzle.
Inventive small plates such as the Smoked Fish Dip with pickled onions and Napoli crisp bread and Charred Octopus with tomato salsa and tostones deliver delicious pairing options with the extensive wine list. Healthy salads, specialty sandwiches, and locally caught seafood deliver fresh fare.