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Danube Austrian Menu
AUSTRIAN
APPETIZERS
Roasted Sweet Organic Beets
with Horseradish Fromage Blanc
and Toasted Pumpkin Seed Dressing 9
Carinthia “Schlutzkrapfen” High Altitude Austrian Cheese Ravioli
with Smoked Mushrooms and Harvest Corn Sauce 15
Beef Tartare in a Beef Consommé Gelée
with Wasabi Mousse and Marinated Red Beets 21
ENTRÉES
Honey Glazed Organic Breast of Long Island Duckling
with Salzburger Red Cabbage, Chestnuts
and Armagnac Plum Sauce 36
Slow Braised Hungarian Beef Goulash
with Quark Spätzle 30
Veal Wiener Schnitzel
with Austrian Crescent Potatoes, Cucumber Salad,
Mixed Greens and Lingonberries 32
CHEF'S WEEKLY MARKET CHOICES
APPETIZERS
Seared Hudson Valley Foie Gras
with “Kracher”, Caramelized Quince and Macadamia Vanilla Cloud 23
ENTRÉES
Roasted Maine Halibut with a Porcini Crust,
Celery Root Purée and Wild Mushroom Broth 36
Scottish Venison Loin
with Austrian Pretzel Dumplings, Brussel Sprouts,
Sour Cherries and Venison Jus 42
DESSERT
Butternut Squash Vanilla Parfait
with Pumpkin Seed Oil, Oven Roasted Quince, Pomegranate Granite
and Apple Cider Sorbet 14
MODERN ECLECTIC
APPETIZERS
Organic Mesclun Salad
with Herbed Goat Cheese, Spiced Pecans
and Sherry Pumpkin Seed Vinaigrette 9
Diver Sea Scallop and New England Crabmeat
with Paradeiser Coriander and Fresh Lemon Thyme Sauce 16
Sashimi Quality Bluefin Tuna and Hamachi Tuna
with Key Lime Pickled Onion, Pumpkin Seed Oil
and Sesame Mustard Dressing 18
ENTRÉES
Roasted Nine Spice Black Sea Bass
with a Julienne of Fall Squash and Pumpkin Seed Dressing 36
Prime Dry Aged New York Strip Loin
with Sweet Shallot Confit, Parsley Root Purée
and Zweigelt Jus 38
Organic Colorado Rack of Lamb
with Chanterelle Gnocchi, Marinated Fennel
and Lamb Jus 40
DINNER TASTING MENU
Waltz of Appetizers
Crawfish Cromesquis with Avocado Mousse
Duo of Washington Oysters with Apple Mint Gelée and Bloody Mary
Smoked Salmon Trout Brandade with Wasabi Tobiko
and a Crisp Portuguese Sardine
Or
Foie Gras Terrine wrapped in “Baumkuchen”
with Celery and Portwine Figs
Or
Porcini Consommé with Venison Strudel and Juniper Berries
~~
Maine Day Boat Lobster
with Snow Peas, Shitake Mushrooms, Kohlrabi Purée and Thai Curry
Or
Alaskan Wild King Salmon poached in Olive Oil
with Truffled Potato Purée, and Fresh Marjoram
~~
Organic Connecticut Farm Raised Baby Pig
with Champagne Lentils, roasted Cipollini Onions, Wasabi Caviar
and Caraway Jus
Or
Veal Wiener Schnitzel
with Austrian Crescent Potatoes, Cucumber Salad,
Mixed Greens and Lingonberries
Or
Slow Braised Hungarian Beef Goulash
with Quark Spätzle
~~
Fresh Blood Oranges and Kumquats
with Elderflower Gelée and Elderflower Sorbet
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Crunchy Caramel and Pear Strudel
with 25-Year Aged Balsamic Vinegar and Moscato d’Asti Ice Cream
Or
Austrian Chocolate Hazelnut Soufflé
with Italian Plum Ragout, and Chocolate Chip Ice Cream
Ninety Dollars
One-Hundred Sixty Dollars with Wine Pairing
Chef’s Seasonal Degustation Menu Available Upon Request
DESSERT WINES BY THE GLASS
Muscat de Rivesaltes 2006 France 12
Tokaji Late Harvest 2003 Oremus Hungary 15
Trocken Beerenauslese 2001 Hill 3 Austria 25
Beerenauslese 2006 Kracher Austria 18
PORT WINES BY THE GLASS
Smith Woodhouse Late Bottle Vintage 1992 18
Dow’s 1985 Vintage 27
Burmester Tawny Over 40 Years Old 38
CHEESE
Weekly Chef’s Selection of European and Domestic Cheeses 16.
DESSERTS
Mozart Crème Brûlée
Chocolate Brûlée, Pistachio Brûlée,
and Organic Caramelized Sunflower Seeds
with Praline Ice Cream 9
“Topfenpalatschinken” Warm Wild Huckleberry Crepes
with Huckleberry Sour Cream Sorbet and Topfen Ice Cream 12
Crunchy Caramel and Bosc Pear Strudel
with 25-Year Aged Balsamic Vinegar and Moscato d’Asti Ice Cream 12
Austrian Chocolate Hazelnut Soufflé
with Italian Plum Ragout and Chocolate Chip Ice Cream 15
Danube Chocolate Waltz
with Brownie Sacher Cake, Chocolate Parfait and Fig Chutney, Bitter Sweet Chocolate Brûlée and Viennese Mélange Ice Cream 16
Pumpkin Seed Blinis
with homemade Plum Preserve, Quark Cheese, Pumpkin Seed Nougatine
and Lingonberry Ice Cream 14
Butternut Squash Vanilla Parfait
with Pumpkin Seed Oil, Oven Roasted Quince, Pomegranate Granite
and Apple Cider Sorbet 14
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