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| | | Winter Menu, January 2012
Appetizers
Curried Kobocha Squash Soup herbed goat cheese, caramelized Asian pears, pumpkin seed oil
| | 11.
| Baby Frisee & Beet Salad pickled red onions, candied walnuts, buttermilk blue cheese, blood orange vinaigrette
| | 12. | Pan Seared Foie Gras Fuji apple butter, toasted pistachio, vincotto reduction, Medjool dates wrapped in house made duck prosciuto
| | 18.
| Spanish Rock Octopus chick pea, chorizo sausage & artichoke salad, smoked paprika aioli, herb pistou
| | 12.
| Baby Arugula & Black Mission Fig serrano ham, shaved mancheggo cheese, marconna almonds, spanish extra virgin olive oil, Jerzey sherry reduction
| | 12.
| Hudson Valley Cheese Sampling ~honeycomb,mustarda, dates, housemade fruit-nut bread~ Kunick - white mold ripened goat's milk, tart & soft Hudson Red - cow's milk, semi-soft, alpine style Harpersfield - artisnal cow's milk, firm, aged cheddar style
| | 15.
| Parmeasan Dusted Calameri spicy tomato coulis, piquillo pepper aioli, locally grown mache
| | 12. |
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| | | | | Entrees | | | | | | | | | | | | Seared Diver Sea Scallops Israeli cous cous with summer vegetables, golden raisins, a smoked tomato butter, pine nuts & shaved botarga
| | 28
| | | Cider Brined Pork Tenderloin vanilla scented sweet potatoes, maple-burbon reduction, spatzle, shitake mushrooms, sauteed spinach
| | 26 | | | Roasted Long Island Duck Breast Alsatian choucrote garni, pomme puree, wild mushroom & duck leg confit strudel
| | 28
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| | | | | | | | | | | | | Red Snapper Fillet PEI mussels, prawns, braised calamari, merguez sausage & fennel with yellow tomato & a bouillabaisse broth
| | 26
| | | Australian Lamb Two Ways braised shoulder Bolognese ~ hand rolled gnocchi, resh ricotta grilled loin ~ ratatouille & mango chutney
| | 34
| | | Crispy Skin Wild Striped Bass caramelized cauliflower, Swiss hard, oven roasted grape tomatoes, Maine lobster meat, lobster-verjus sauce
| | 27 | | | Espresso Braised Beef Short Rib creamy parsnip puree, baby vegetables, tomato marmalade, pea tendril salad, natural braising jus
| | 26 |
Corkage: $2 / bottle
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| | | | | | | | | | | | | | | Desserts
(all desserts are made in-house)
Frozen White Chocolate Hazelnut Mousse dark chocolate cake, Valrhona chocolate ganache
Warm Chocolate Gâteau dulce de leche ice cream
Individual Key Lime Tart graham cracker crust,meringue, gingered blueberries
Spiced Chai Cheese Cake ginger snap crust, sour cream topping
Classic Vanilla Bean Creme Brulee orange-currant biscotti
Mexian Chocolate-Raspberry Gelato Poached Anjou Pear Sorbet
~All Above Desserts $8. ~
| | | | | | | | | | | | | | | Cheese Plate ~ $12.
3choices with traditional garnishes Cremont • Vermont Creamery, mixed milk, double creme Chabichou • France, goat's milk, semi-firm San Andreas • Bellweather, Ca., raw sheep's milk, semi-firm, aged Hartwell • Plougate Creamery, Vt., cow's milk, tart, semi-soft Blue de Montbriac • France, cow's milk, blue-brie texture Oma • Jasper Hills, Vt. cow's milk, semi-soft, earthy similar to Morbier Mt Tam • Cowgirl Creamery, Ca., organic triple creme Ballarina • Holland, goat’s milk Gouda, sharp & salty Moses Sleeper• Jasper Hills, Vt., cow's milk, double cream Tomme de Crayeuce • France, cow's milk, semi-firm, sweet, salty St Felicien • France, sort ripened cow's milk, gooey
Beverages
Espresso 3.00 Cappuccino small 2.75 large 3.75 Café Latte small 2.75 large 3.75 Café Americano 2.50 Mighty Leaf Teas 2.75 chamomile-citrus, jasmine, earl grey, vanilla bean mint green, breakfast, orange dulce, African nectar All coffee beverages available caffeinated and decaffeinated | | | | | | |
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| Chef's Prix Fixe Menu is available T, W & TH
| Chef’s Prix Fixe Menu Week of January 17, 2012 ~no substitutions please~ $40 per person
Red Wine Braised Escargot potato rosti, toasted hazelnuts
Grilled Organic Quail garlic sausage, black lentils, veal reduction
Pan Seared Salmon Fillet baby artichoke-tomato ragout, black olive
White Chocolate, Golden Raisin Bread Pudding fresh whipped cream
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