Winter Menu 2012

FIRST COURSES

TIMBALE OF PEAKY TOE CRAB
with Roast Corn, Avocado and Tarragon

WILD MUSHROOM AND ROSEMARY "POT PIE",
Brunoise of Braised Winter Vegetables

GRILLED EGGPLANT SALAD "PARMESAN",
Ciliegine Mozzerella "en Carrozza"

MISO GLAZED TUNA SASHIMI,
Ponzu, Wasabi Caviar, Seaweed Salad, Crisp Rice Noodles

SEARED DAY BOAT SCALLOPS
with Creamed Leeks and Oyster Mushrooms

IRON HORSE CHOPPED SALAD
with Blue Cheese Dressing and Toasted Pine Nuts

CRISP KHAIFI SHRIMP
with Cucumber Raita, Papadum and Red Curry Sauce

LOBSTER "TAQUITO",
Plum Tomato Salsa, Cilantro-Cumin Creme Fraiche

THE WHITE SALAD,
Endive, Frisee, Almonds, White Truffle and Chef's Choice Chevre

SUN DRIED TOMATO AND RICOTTA "CARAMELLE",
Sage Pesto and Broccoli Rabe

MAIN COURSES

SAUTEED LEMON SOLE
with Salsify, Shiitake, Chives and Whipped Potatoes

PORCINI DUSTED BREAST OF ORGANIC CHICKEN,
Kale, Mushroom "Mac &Cheese"

STAR ANISE GLAZED ARCTIC CHAR,
Singapore Mai Fun, Stir Fried Baby Bok Choy

BREAST OF DUCK "CINQUE POIVRE",
Apple-Craisin Relish, Candied Yams & Spinach

FENNEL AND OLIVE RUBBED SWORDFISH,
Shaved Fennel and Feta, Chick Pea Tabbouleh

ANGUS FILET MIGNON,
Crushed Yukon Gold Potatoes, Baby Vegetables, Dijon Sauce

FILLET OF RED SNAPPER,
Saffron Sauce, Pink Grapefruit, Zucchini Spaghetti, Pink Lentils

CORIANDER CRUSTED RACK OF LAMB,
White Bean-Merguez Cassoulet, Rainbow Chard

LOIN OF GEORGES BANK COD,
Romesco, Roast Romanesco and Rutabaga Mousse

TOMAHAWK VEAL CHOP,
Blood Orange Gastrique, Parsnip Puree, Thumbnail Sprouts

DESSERTS

CHOCOLATE MARQUIS
Pistachio-Mint Ice Cream

WILD BLUEBERRY COBBLER
Cinnamon Ice Cream

CHOCOLATE CHIP CRÉME BRULEE
Oatmeal Lace Tuille

PASSIONFRUIT-BLACKBERRY TART
Honey Ice Cream

WARM TOASTED PECAN PIE
Butterscotch Ice Cream

APRICOT, PEACH & PROSECCO PARFAIT
Golden Corn Johnny Cake

$8.50

AN ASSORTMENT OF HUDSON VALLEY CHEESES

$9.50

Three Course Prix Fixe Menu $49

Five Course Tasting Menu $69

If you have a food allergy, please speak to the owner, manager, chef or your server.

Please refrain from using cellular phones in the dining rooms.

Print the Menu.