Lemon Hill has a new chef and his name is (drum roll, please)… Adam Zensinger. A native of North Jersey, Zensinger earned his chops at Le Cordon Bleu in Atlanta, Georgia before moving to Philadelphia and becoming the chef de cuisine at Amada. Among the most interesting additions to the menu:
- Farm egg- 6 and 1/2 minute egg, sea salt and bone marrow butter toast.
- Diver scallops – celery root purée, sweet corn, peaches, radish
- Duck confit flatbread – whole grain mustard bechamel, apples, cherries, arugula and Cabot cloth bound cheddar
- Roasted half Amish chicken – cheddar biscuits, glazed baby carrots.
Check out Lemon Hill’s web site for the full menu.
Lemon Hill [Official Site]