Guests have a choice of Three Courses and Dessert.
The Evening beginswith an Amuse -Bouché
and ends with warm Madeleines and Petit Fours.
1st Course (choose one)
Baby Arugula salad with Pomegranate Seeds
Lemon Pepper Vinaigrette & Shropshire Blue with Roasted Garlic Crostini
Diver Scallops with Kumquat Confit
Crisp Potato with Chanterelles & Fava Beans
Medallion of Hudson Valley Foie Gras Sauté with Pear Foam
Coulis of Caramelized Onions Crushed Sicilian Pistachios
Tartar of Yellow Tail “Hamachi” with Wasabi Froth
Crunchy Sushi Rice with Avocado & Slovenian Pumpkin Seed Oil
Carpaccio of Snake River Filet of Beef with Yuzu & Grated Garlic
Smoked Purple Potato Salad with Chorizo & Dill
2nd Course (choose one)
Alaskan Halibut served in a Katafi & Kale “Net”
Eggplant Couscous with Tomato & Harissa, Curry & Coconut
Warm Salad of Sweetbreads & Morels
Baby Spinach with Black Truffle Vinaigrette & “Minus 8”
Boston Black Hake Sauté with Hawaiian Black Salt
Spicy Hot & Sour Broth with Warm Cucumber Noodles, Shiso Leave & Hana-Ho Flowers
Fresh Spaghetti “Chittara” with Lump Crabmeat
Green Onions with Toasted Bread Crumbs
King Salmon Wrapped in Double Smoked Bacon with Red Wine Syrup
Braised Chiffonade of Savoy Cabbage & Mustard Hollandaise with Parsley Potatoes
3rd Course (choose one)
Rare Roasted “ Peking Style” Squab with Chive Pancake stuffed with Confit & Plums
Ginger & Scallion with a Grapefruit & Hoisin Glaze and a Kafir Chili Drizzle
Mignon of Millbrook Venison with Chestnut Mousseline
Sauce Poivrade with Butternut Squash & Brussels Sprout Leaves
Loin of NY State Milk Fed Veal & Braised Osso Buco
Parsnip Mousseline & Smoked Oyster Mushrooms with Preserved Lemon & Vermouth
Roast Saddle of Lamb with Porcini Crust
Chick Pea “Panisses” & Broccoli Flowers With Braised Artichokes
& Lamb Jus
Butter Poached Prime Sirloin of Beef with Foie Gras Sabayon
Balsamic Glazed` Cippolini Onions & Pommes Puree
4th Course (choose one)
Glazed Hazelnut & Chocolate Tart
Honey Flower Ice Cream & Crème Anglaise
Warm Honey Fig Tart
Plum Mascarpone Coulis & Crème Fraiche Ice Cream
Hot Praline Soufflé
With Ginger Snap Ice Cream & Butterscotch Sauce
Egg Nog Custard Layered with Brandy Sponge Cake
Shaved Chocolate & Golden Tuille
Napoleon of Lavender Myer Lemon Brulee
Fresh Raspberry & Blueberry Compote with Raspberry Granite
Seventy Dollars Per Person
To Our Guests. . .
Though eating is one of life's unavoidable necessities, dining has always been one of its greatest pleasures. With an awareness of the abundant dining choices available to you, we are sincerely grateful to have you with us this evening.
If you and your guests would like, we will be happy to prepare, for the table, A Multi-Course Chef's Tasting Menu inspired by the season's bounty -
Ninety Dollars per person.
