Dinner Menu

Sunday, December 31st, 2017

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 Shaved Brussels Sprouts

black garlic | bacon fat carta da musica | onion | thyme

Bitter Greens

burnt citrus | pistachio | Feta

Wellfleet Oysters

ponzu pearls | scallions | or traditional

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Spanish Tortilla

uni & brown butter Hollandaise | onion | paprika

Horseradish Pickled Rock Shrimp

chilled Bloody Mary broth | chives | jicama

Venison Tartare

dried tomato | cornichons | marinated mushrooms | pepper | toast | parsley

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Over Buttered Pomme Puree

salt cod | cream | smoked roe | crackers

Mango Carpaccio

foie gras mousse | miso | ginger | lots of spices

Caramelized Onion Tart

Wild Alpine | beer | croutons

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Lobster with Scallop “Gnocchi”

chervil | smoked orange emulsion + supremes

Thigh of Vermont Pheasant

pomegranates | pumpkin seeds | fig vinaigrette | frisee

Fried Eggplant

chickpeas | raisins | cilantro | saffron

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Seared Loin of Cricket Creak Veal

braised shank agnolotti | broccoli raab | white anchovies

Rack of Lamb Persillade

Colfax bean stew | carrots | tomato | arugula

Kohlrabi Ribbons

black pepper | cream | Parmesan | slow poached egg

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Sweet Potato Fritters

sage ice cream | liquid marshmallow | orange

Triple Temp Chocolates

ganache | semifreddo | old fashioned cake | whipped cream | Sicilian cherries

Lemon Granita

mascarpone | honey | hazelnut crunch