Amusé Trio

Henkell Troken Sekt, Germany NV

c

King Crab w Coconut-Banana Custard w Cashew

Mango w Red Onion w Red Pepper w Daikon Sprouts

 or

Raw Ahi Tuna with Lardo w Red Fresno

Chestnut and Bay Leaf Veloute w Bacon Powder w Bourbon Barrel Soy Glaze

 or

Spot Prawn Tortellini w Grilled Rare Prawn

Lemon Thyme Butter Sauce w Cutting Celery w Chive

Pinot Gris, Manu, Marlborough, New Zealand 2009

c

Grateful Greens Bibb Salad w Warm Maytag Blue Cheese w Honeycrisp Apple

Hazelnut Brittle w Crisp Bacon w Toasted Fennel Vinaigrette

or

Beef Carpaccio w Shaved Foie Gras w Grateful Greens

Nigella Seeds w Shallots w Capers w Mustard Oil

or

  Spring Asparagus Salad w Poached Hen Egg w Black Trumpet Mushrooms

Truffle w Stinging Nettle and Roasted Garlic Vinaigrette

 Bordeaux Blanc, Château Chantegrive, Graves, France 2011

 c

Line Caught Scottish Salmon w Ricotta Gnocchi w Horseradish

Nasturtiums w Wild Mushrooms w Salmon Roe

Pinot Noir, “A” by Acacia, California, USA 2011

or

Marksbury Farm Pork Loin w Marble Potato w Fiddlehead Ferns

Celery Root w Spinach w Shaved Radishes w Blackberry

or

Duck Breast and Confit Leg w Smoked Sweet Potato w Burnt Orange Puree

Charred Lettuces w Brown Butter Chestnuts w Cranberry-Bourbon Duck Jus

or

 Seared Beef Rib-eye w Heirloom Cauliflower w Ramps

Pearl Onions w Pickled Beech Mushrooms w Sauce Perigordine

Syrah “Clava”, Quintay, Casablanca Valley, Chile 2010

 c

American Artisan Cheese Plate with Accompaniments

Tawny Port, Kopke, Porto, Portugal

or

Lemon Panna Cotta w Passionfruit Cream w Macadamia

Caramel w Yuzu Candy w Yogurt w Eucalyptus Ice Cream

Vidal Ice Wine, Inniskillin, Niagara Peninsula, Canada 2007

or

Chocolate Mousse w White Chocolate Ganache Gel w Walnut

Buckwheat w Blueberry w Sorrel w Earl Grey Ice Cream

or

Poppy Seed Cake w Blood Orange w Grapefruit

Navel Orange w Licorice Syrup w Olive Oil Ice Cream

Muscat de Riversaltes, Mas Amiel, Languedoc, France 2010

 

Dinner:    3-course prix-fixe $55 per person                                   4-course prix-fixe $65 per person

         Wine Pairings:  $45 per person                                         $55 per person

 

18% Service Charge will be added to all checks

Updated April 06