Dinner Menu

Friday, January 1st, 2016

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Smaller Plates

12.

Maine Crab, Thai Basil and Mango

jicama, chipotle, pineapple, cucumber

Fried Oysters

petite chowder, black garlic, chive

Duck Proscuitto and Figs

smoked beet vinaigrette, spices, arugula

Sweet Potato and Buttermilk Veloute

tortilla, avocado, cilantro and scallion

Duck Confit and Frisee

mustard, slow poached egg and potato

Seared Berry Patch Bok Choi

kohlrabi, bonito, cinnamon caps, sesame, scallion

 Lemon Chicken Terrine

pea shoots and shallots

Apple and Fried Brussels Sprouts

blue cheese, pumpkin seeds, almonds, buttermilk

Steelhead Mousse

horseradish, red onion, dill pickles, toast

Semolina toasts (3.)


Larger Plates

25.

Charred Venison and Parsnip

currant braised cabbage, red wine, spiced white chocolate (32.)

Pan Fried Rhode Island Skate

lentils, potato, preserved lemon, caper, celeriac puree

Red Wine Braised Short Rib of Painted Hills Beef

creamed spinach, way too many onions, marinated buttons

Seared Breast of Canadian Duck

carrots, endive, raisin, honey and hazelnut agrodolce


Pasta

15./22.

Buccatini, Taleggio brodo, saffron, lobster and crispy leeks

Orecchiette, button mushroom and brandy crema, garlic, rosemary, walnuts

Cannelloni of Lee farms ricotta, kale, pine nuts, sundried tomato, roasted garlic and oregano

Pheasant and foie gras tortellini, maitake, cipollini, pomme puree


Sweet

10.

Raspberry and Champagne

sorbet, coconut-lime granita

Nutella Crepe

caramel banana, rum anglaise, hazelnut and chocolate brittle, espresso

Orange Soaked Holiday Cake

meringue, whipped cream, marzipan, lemon curd