Dinner Menu
Friday, January 1st, 2016
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