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Three Course Prix Fixe
seventy dollars
Items available a la carte upon request
SUMMER VEGETABLE SALAD
herb salad, artichoke vinaigrette, asparagus
HUDSON VALLEY FOIE GRAS
peach, lemon verbena, cubeb black pepper
EARTH & OCEAN
Mishima beef, yellow fin tuna tataki, ginger-peas
CHILLED PEA SOUP
Summer black truffle, fennel, crème fraîche
SEAFOOD SALAD
poached shrimp, grilled sea scallop, black beans, jicama
BABY BEET SALAD
goat cheese, pickled cherry, amaretto
HAMACHI TARTAR
avocado, daikon radish, togarashi pepper
GRILLED SWORDFISH
bacon vinaigrette, green lentils, red pearl onion
ROASTED HALIBUT
picholine olive, fava beans, lemon thyme, artichoke
PAN SEARED SEA BASS
braised radicchio, eggplant, tomato
CASSIA SMOKED DUCK BREAST
bing cherry, marcona almond, endive
SPICED RACK OF LAMB *
cucumber, shishito pepper, natural jus
BEEF RIB EYE *
pickled onion rings, grilled romaine, cilantro
FETTUCINI PASTA
shrimp, lemon, basil, shellfish broth
DELICE DE FROMAGE
fromage blanc mousse, boreal blueberry gastrique, graham cracker ice cream
Moscato d’ Asti - Elio Perrone, Sourgal, Piedmont, Italy 2007 10
LILLYPILLY APRICOT CONFIT
semolina ice cream, brown butter financier, semillon jelly
Lillypilly, Noble Blend, Riverina, Australia 2006 11
CHOCOLATE FLOURLESS BISCUIT
mint chocolate chip ice cream, sable breton, westmoreland sweet cherries
Grenache Noir - Mas de Amiel, Maury, France 2006 12
SOUR CHERRY-PISTACHIO SABAYON
local cherry compote, pistachio sablé, belgium kriek sorbet
Tokaji Aszu – Poijzanos, 5 Puttonyos, Hungary 1999 18
WESTMORELAND RASPBERRY PAIN DE GÊNES
verbena tea ice cream, raspberry crémeux, cardamom meringue
Sauternes – Château Filhot, Grand Cru, Bordeaux, France 2001 12
CHOCOLATE QUARTET
Jivara tartelette, Guayaquil moelleux, Caraïbe crémeux, Tanzanie frozen truffle
Dulce Monastrell – Olivares, Jumilla, Spain 2004 10
HOME MADE ICE CREAMS & SORBETS
bourbon vanilla bean, white chocolate-rose, Guanaja chocolate ice cream
Sherry – Pedro Ximenex, Bodega Alvear, Solera 1927 10
raspberry-lychee, melon, strawberry sorbet
ARTISAN CHEESES
Provencal lavender honey and toasted fruit bread
Charollais, France, raw goat cheese, aged 90 days, perfect balance of saltiness, acidity and sweetness
Amanteigado, Portuguese, raw sheep, delectably creamy
Castelmagno, Italy, raw cow milk
Abbaye de Citeaux, Burgundy, France, raw cow’s milk, washed rind, cave aged
La Peral, Spanish blue cheese, pasteurized cow
Sommelier’s selection of three two ounce wine pairings 15
Pastry Chef Anthony Chavez
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YELLOW FIN TUNA CARPACCIO
bocconcini mozzarella, haricots vert, cherry tomato
Viognier - Barboursville Reserve, Virginia, 2006
***
STEAMED WILD STRIPED BASS
minestrone, Summer black truffle
Chardonnay - Tenimenti il Fiore, Il Fiore,Piedmont, Italy, 2003
***
SEARED & POACHED FOIE GRAS
duck consommé, Maitake mushroom, turnip
Sherry - Manzanilla, La Gitana, Spain, NV
***
ROASTED LAMB SADDLE
herb risotto, leek vinaigrette
Malbec - Catena Alta, Mendoza, Argentina 2005
***
MILK FED VEAL DUO
braised cheek, roasted loin, gnocchi-shiitake ragú
Nebbiolo – Icardi, Barbaresco, Montubert, Piedmont, Italy 2000
***
POACHED WHITE PEACHES
Pennsylvania blueberry gelée, lemon-thyme syrup, Champagne sorbet
Brachetto d’ Acqui - Braida, Piedmont, Italy 2006
***
4 courses 95
wine pairings 55
6 courses 125
wine pairings 75
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Chef Bertrand Chemel
a gratuity of 19% will be added for parties of six or more
*consuming raw or undercooked meats or seafood may increase your risk of food borne illness

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