Dinner Menu

Saturday, February 13th, 2016

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Valentine’s Day Prix Fixe 2016

 

Raw

 

Hamachi Crudo, pickled green strawberries, pea shoots, mint, radish, Szechuan peppercorn

Ceviche of Louisiana Shrimp, avocado, jalapeno, black bean, charred romaine and cilantro

 

Oysters, Hosta Hill Kim Chi or lemon

 

Tataki of NEFF Ribeye, bonito, fried, pickled and sautéed shitakes, choi, sesame, cucumber

 

Vegetables

 

Kohlrabi and Animal Farm Buttermilk, golden whitefish roe, dill, frisee and rye

 

Black Garlic Phyllo, Lee farms ricotta, pine nut, aged balsamic, sun dried tomato, arugula

Maitake and Oyster Mushrooms, duck egg, pomme fondue, smoked pork loin, gruyere

 

Warm Caramelized Carrot and Mango Soup, cashew, green mango, sherry, ginger and thai basil

 

Delftree Button Mushroom “Pate”, toast, parsley, shallot and smoked mustard seed

 

Sea

 

Lobster and Endive “Roll”, aioli, celery root crumbs, poached celery

 

Seared Scallops, cauliflower, black truffle, cress, beluga lentils, chervil

Spanish Mackerel, beets, apple and matzo stuffing, horseradish crema

 

Land

 

Braised Veal Cheeks, cherry, polenta, marsala, sage

Bone Marrow and Red Wine Risotto, marinated mushroom, cornichon and tomato vinaigrette

Roasted Vermont Chicken Thigh, meyer lemon, rosemary, potato gratin, spinach

Breast of Squab, barley, oat and cured foie gras “porridge”, plum jam, madeira

 

Sweet

 

Carrot Cake, grapefruit, cherries, macadamia, cream cheese, white chocolate

Passion Fruit Curd Trifle, meringue, pineapple, crushed pie shell, grains of paradise

Dark Chocolate Ice Cream, figs, red wine, walnut soil, crème fraiche