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Cru menu changes frequently
This is a recent copy
AUTUMN TASTING MENU
MARINATED LANGOUSTINE
Avocado, Quail Egg and a Citrus-Ginger Sauce
Champagne Leclaire-Gaspard Blanc de Blancs NV
CRISP FRESH BACON SALAD
36 Mo. Parmigiano Reggiano, Meaux Mustard and Blueberries
Capichera Vermentino Vendemmia Tardiva 2001
SWORD FISH POACHED IN CHORIZO OIL
Snap Peas, Pearl Onions and Corona Bean Purée
Ginger-Savory Sauce
Kuen Hof Gruner Veltliner 2003
BUFFALO RICOTTA DUMPLINGS
Ragu of Gallina Braised in Red Wine and Aromatics
Raschera Cheese Crema
Giovanni Corino ‘L’Insieme’ 1998
FARM RAISED SQUAB POACHED IN ACACIA HONEY
Stewed Eggplant and Crispy Savoy Cabbage
Pumpernickel Broth
Nuits St. Georges 1er Cru L’Arlot Domaine Arlot 1998
WAGYU STRIPLOIN
Warm Roasted Pepper Salad with Speck and Herbs
Preserved Maitake
Ribas de Cabrera 1998
WARM VALRHONA CHOCOLATE TART
Chai-Caramel Ice Cream with Butter Pecan
Bourbon-Vanilla Bean Shake
Quinta Infantado 10 Year Tawny
One Hundred and Ten Dollars
Wine Pairing Seventy-Two Dollars
THREE COURSE PRIXE FIXE
Seventy Four Dollars
FIRSTCOURSES
SHIMA AJI, KANPACHI & HAMACHI
Radish, Micro Celery & Lime Salt
MIXED FIELD GREENS SALAD
Toasted Pistachio, Sweet 100 Tomatoes, Baby Beets and Micro Herbs
SEARED BLUEFIN TUNA
Ginger-Apricot Aioli, Ponzu Gelée, Avocado and Shaved Matsutake
TARTARE OFJAPANESE MADAI
Shiso Flowers, Yuzu, Gaeta Olive and White Miso
SESAME CRUSTED COBIA FILET
Sweet & Sour Brussels Sprouts, Confit Onion and Citrus-Almond Sauce
ROCK SHRIMP SALAD
Grated Celery Root Salad, Scallion-Polenta Cake and Horseradish
DUO OF HUDSON VALLEY FOIE GRAS
Spinach Purée, Mission Figs, Quince Puree and Caramelized Cauliflower
Six Dollar Supplement
SLOW COOKED SMOKED PHEASANT
Green Apple, Shaved Artichokes and Truffle-Sherry Jus
SWEET POTATO GNOCCHI
Braised Cinghiale, Thyme Croutons and Truffled Pecorino
SAFFRON TAGLIOLINI
Dungeness Crab and Rouget in Cioppino Sauce with Leaf Parsley
ANGOLOTTI
Stuffed with Fava Beans & Goat Cheese in Toasted Walnut Butter
HANDROLLED FUZI & DUCK “ALFORNO”
Guazetto of Legs, Meatballs and Fontina Fonduta
MAIN COURSES
WILD NEW ZEALAND SEA BASS
Hon-Shimeji, Matsutake, Leeks and Cauliflower
Wild Mushroom Dashi
ROASTED DAYBOAT SNOWY GROUPER
Borlotti Beans, Fingerling Potatoes and Fall Vegetable Chowder
Bacon-Herb Sauce
STURGEON “SALTIMBOCCA”
Castelluccio Lentils Passatina, Roasted Broccoli Ribbons and Baby Carrots
Lingonberry-Red Wine jus
MAINE LOBSTER
Grilled White Asparagus, Chanterelles and a Rutabega-Gingerbread Purée
Port-Lobster Sauce
Six Dollar Supplement
ROASTED DUCK BREAST
Dandelion Greens Braised with Honey & Citrus, Date-Turnip Purée
Port Wine Glazed Baby Beets
BREAST OF POULARDE
Salsify Puree, Chickpeas with Roasted Eggplant and Brussels Sprouts
Madeira-Almond Emulsion
BERKSHIRE PIG TASTING
Sliced Loin, Slow Roasted Shoulder and Braised Fresh Bacon
String Beans & Runner Beans with Roasted Garlic and Herbs
CRISP BEEF SHORT RIB
Glazed Green Asparagus, Grilled Onions and Parsnips with Black Sesame
Spiced-Red Wine Sauce
DESSERT
GIANDUJA TERRINE
Hazelnut-Feuilletine Crunch, Banana Doughnut
Dark Chocolate Sorbet
HONEYCRISP APPLE BEIGNET
Salted Vanilla Ice Cream, Stout Sabayon
Honeyed Walnuts
ALMOND SHORTCAKE
Local Berries with Aged Balsamic
Mascarpone Gelato
PASSION FRUIT-CURRY CHEESECAKE
Basil Ice Cream and Caramel Poached Pineapple
Cranberry Puree
COMPOSITION OF FALL MELONS
Honeydew Soup, Chanterais and Watermelon
Passion Fruit Mousse and Greek Yogurt Sorbet
ICE CREAM AND SORBET
CHEF’S SELECTION OF 5 CHEESES
Monte Enebro
Tete de Moine
Cashel Blue
Brillat Savarin
Vermont Shepard
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