2941 Restaurant - Dinner
(this menu is subject to change daily)

Three Course Prix Fixe
seventy dollars

Items available a la carte upon request

Appetizers

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

Main Courses

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

Dessert & Cheese Selections
suggested wine pairings

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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