Xaviars at Piermont
Dinner Menu

Xaviar's at Piermont serves dinner Wednesday thru Friday
from 6:00 PM to 9:00 PM, Saturday in two seatings at 6:00 PM and again at 9:00 PM, and Sunday from 5:00 PM to 8:00 PM.

Dinner is prix fixe at Seventy Dollars per person.

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.

Bon Appetit!