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seating from
11:30 - 8:30 pm
Sunday, June 15, 2008
$75 Per Person
Three Course Prix Fixe Menu
$130 Per Person
Six Course Tasting Menu
(Wine Pairing $70)
$25 Four Course Children’s Menu
POACHED SHRIMP SALAD
cherry tomato, bacon, spicy remoulade
CHILLED MELON SOUP
yellow corn, basil, coriander
A DOZEN VEGETABLES
herb salad, artichoke vinaigrette, aged balsamic vinegar
YELLOW FIN TUNA TARTAR
soy-lime vinaigrette, avocado, pea shoots
ROASTED VEAL SWEETBREADS
polenta, ramps, wild mushrooms
HUDSON VALLEY FOIE GRAS
roasted peach, spinach, almond
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EAST COAST HALIBUT
olive vinaigrette, artichoke, broccoli rabe
PAN SEARED SEA SCALLOPS
shiitake mushroom, yellow corn, chipotle jus
BEEF RAVIOLI
chanterelle mushrooms, cherry tomato, parmesan
SMOKED BERKSHIRE PORK CHOP
succotash, natural jus, celery salad
BEEF RIBEYE
rustic potatoes, béarnaise sauce, watercress
ROASTED RACK OF LAMB
summer squash, tomato, parsley emulsion
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DESSERT & MIGNARDISES
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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TOMATO SALAD
mozzarella cheese, basil, olive oil
or
CHILLED MELON SOUP
yellow corn, basil, coriander
BEEF RAVIOLI
tomato compote, parsley, parmesan cheese
ROASTED CHICKEN BREAST
or
PAN SEARED STEAK
home fries and fricassee of vegetables
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DESSERT
WARM CHOCOLATE COOKIE
vanilla ice cream
or
FRESH FRUIT PLATE
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LOBSTER SALAD
green asparagus, Yukon gold potato, caviar cream
Sancerre - Alphonse Mellot, ‘’La Moussiere’’, Loire
Valley, France, 2006
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HAND MADE POTATO GNOCCHI
chanterelle mushrooms, peas, lemon-basil
Chardonnay – Oddero “Collaretto”, Langhe, Piemonte Italy
***
GRILLED HAWAIIAN WALU
tomato compote, summer squash, shaved artichoke salad
Chenin Blanc - Savennières Jo Pithon “La Croix Picot”, France
***
SQUAB BREAST TARTINE
wild mushrooms, liver mousse, frisée salad
Tempranillo – Bodega Cubillo, Rioja, Spain
***
DRY AGED BEEF STRIP LOIN
watercress, pomme fondante, bordelaise sauce
Syrah – Domaine du Tunnel, Cornas, France
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CHOCOLATE COFFEE SAVARIN
whiskey ice cream, caramel foam
Chef Bertrand Chemel
for our tasting menu, we request the
participation of the entire table
A gratuity of 19% will be added for parties of six or more. |
