Menus

Feb 28

White Fig & Pepita Sourdough, Whipped Butter, Smoked Salt

First Course
Asparagus tartar, champagne, strawberry, avocado

Second Course
salmon, walnut, pomegranate, pickled fennel jam

Third Course
oysters, horseradish, tomato jam, candy mignonette

Dessert Amuse
“Strawberry covered chocolate”
bittersweet ganache, strawberry tuile, grapefruit curd

First Dessert Course
“Strawberries & Cream”
strawberry water, licorice cream, sous-vide vanilla strawberries,
pistachio mic cake, balsamic reduction, black pepper

Dessert Mid Course:
“Honey & Mango”
mango semifreddo, white chocolate, honey pearls, strawberry chip, cactus pear jelly

Second Dessert Course
“Black forest”
chocolate mousse, flourless chocolate cake, salted caramel, sous-vide cherries,
stracciatella cream

Bon Bon
chambord bon bon

Oct 6

Farra Sourdough, Cultured Butter, Truffle honey, Fleur De Sel

First Course

cauliflower, cauliflower, walnut, black garlic

Second Course

fois gras, apple cidre “aspic”, duck candy, brussels, arugula, fois fat vinaigrette

Third Course

trout, fennel, ricotta salada, smoked trout pate

Fourth Course

cave aged goat cheese, shallot, pomegranate molasses

Dessert Amuse

buttermilk panna cotta, bitter chocolate, lemon tuile, coffee foam

Fifth Course

pumpkin seed donuts, walnut cake, apricot cream, apple chips

Sept 29/30

Pistachio Sourdough, Cultured Butter, Truffle honey, Fleur De Sel

First Course

curried delicata squash soup, garlic yogurt, fried lentils

Second Course

confit duck & chestnut ravioli, peasant sauce, pea tendril pesto, crispy parmesan

Third Course

pork belly, cheddar grits, apple butter, apple chip

Fourth Course

House-made burratta, stuffed with white fig mascarpone, grilled black mission fig, pinot noir

Fifth Course

pumpkin seed donuts, vanilla custard, white fig, red currant

Sept 15/16

Currant Almond Sourdough Rolls, Cultured Butter, Fleur De Sel

First Course

scallop, ratatouille, “slow tomatoes”, cherry tomato salad, toasted ricotta

Second Course

pork belly, pickled cherries, grilled; pluot, watermelon, peach

Third Course

fresh pasta lasagna, corn béchamel, fried pasta, tomato jam, shitake, parmesan

Fourth Course

Hudson Valley red washed rind soft cheese, grilled figs, caramelized white fig jam

Fifth Course

brioche summer berry pudding, lemon ganache, pistachio powder

May 19

Farro Sourdough, Cultured Butter, Cyprus Chrystal Salt

Prima Perla Prosecco Doc Treviso 2011 France

First Course

corn soup, roasted garlic, popcorn shoots

Second Course

Duxbury oyster duo, orange mignonette, meyer lemon aioli

Estandon Côtes De Provence 2011 France

Third Course

duck ham, meyer lemon candy, arugula

Fourth Course

softshell crab, remoulade, corn chutney, cilantro

Jean Luc Colombo Les Abeillles De Colombo Côtes Du Rhône 2010 France

Fifth Course

shortrib, polenta, black garlic, walnut, gorgonzola dolce

Sixth Course

rabbit ravioli, tomato “peasant sauce”, pecorino

Montinore Estate Willamette Valley Gewürztraminer 2011 Oregon

Seventh Course

Hudsun Valley Red Cow’s Milk Washed Rind Soft Cheese, apricot, farro sourdough toast

Eighth Course

Fazenda Ethiopia Sidamo coffee custard, blackberry sorbet, white chocolate

             Quady Essensia Orange Muscat 2010 California

Ninth Course

mascarpone cheesecake, macadamia shortbread, aprium, lemon verbena

Tenth Course

chocolate mousse, mango curd, caramelized white chocolate, cherry liqueur cordial

March 29-31

First Course

Black Pasta, Black Trumpets, Black Garlic

Second Course

Fava Bean, Cranberry Bean, Spring Broth, Pecorino

Third Course

Chicken with Prosciutto, Ramps, Radish, Lemongrass

Fourth Course

Pork Belly, Apricots, Mustard Greens

Fifth Course

Timberdoodle, Pistachio Sourdough, Honey, Figs

Sixth Course

Mango Sorbet, Chocolate Mousse, Blood Orange Curd,

White Chocolate

Seventh Course

Honeydew Melon, Pistachio Sponge, Lime Meringue

March 8-10

Amuse

Sunchoke Gratin

First Course

Striped Bass, Lentils, Fois gras

Second Course

Cinnamon Potato, Green Garlic Veloute, Allium Salad

Third Course

Parisian Gnocchi, Black Trumpets, Truffles

Fourth Course

Pork Belly, Brussels, Bell Pepper

Fifth Course

Coconut Panna Cotta, Pineapple Granite, Blueberry

Sixth Course

“Cookies & Milk”, Chocolate Comb, Honey Caviar

Seventh Course

Chef’s Selection Cheese Board, Parsnip Bread, Apple Onion Jam, Truffle Honey

March 1-3

Amuse

Steamed Brioche Bun, Confit Pork Belly, Apple Demi-Glace

First Course

Halibut, Heirloom Potato, 4-Hour Yolk, Lemon

Second Course

Eggplant, Raddichio, Garlic Chips, Pepper Jelly

Third Course

Rabbit Ragout, Gnocchi, Brown Butter

Fourth Course

Pork Belly, Grits, Cheddar Bisquit

Fifth Course

Pistachio Microwave Cake, Cactus Pear Granite, Lime Fluid Gel

Sixth Course

Ginger Mousse, Honeydew Melon Granite, Tangerine Fluid Gel, White Chocolate Almond “Soil”

Seventh Course

Chef’s Selection Cheese Board, Apple Filbert Bread, Strawberry Powder, Truffle Honey

 

Feb 16-18

Amuse – Fish Roe Tartar

First Course – Scallop, Oyster Mushrooms, Fig Jus, Cinnamon Potato

Vegetarian Course – Leek Salad, Potato Cylinder, Endive, Pickled Rhubarb, Upland Cress

Second Course – Blue Fish, Pistachio, Walnut Cauliflower, Spring Onion, Meyer Lemon

Third Course – Fresh Pasta, Ox-Tail Ragout, Quail Egg, Pepper Salad

Fourth Course – Pork Belly, Pomegranate, Fennel, Baby Arugula

Fifth Course – Buttermilk Panna Cotta, Cardamom Creme Anglais, Honey Caviar, Black Mission Fig, Pistachio Glass

Sixth Course – Brioche Beignet, Raspberry, Salted Caramel, Bittersweet Ganache, Pistachio Powder

Seventh Course – Chocolate Mousse, Meyer Lemon Curd, Salted Caramelized White Chocolate, Cocoa Nibs, Lemon Powder

Questions?