Dinner
Taylor Bay Scallop Ceviche chilled on the half shell with sea beans, tomato and coriander Buffalo Steak Tartare quail egg, Cognac gelee, traditional garnish, toast points Spring Parsnip Soup velvety soup with parsnip flan, Irish bacon and toasted almond Foie Gras Two Ways classic pressed terrine with fig jam and brioche melba toast poached roulade with coffee, date and almond crust Sauteed Hudson Valley Foie Gras roasted apple and gingerbread French toast, Zeigler's orchard cider reduction, cracked pistachios Arugula Salad fresh Italian buffalo mozzarella, cherry tomatoes, roasted and grilled eggplant, aged balsamic vinaigrette Yellowfin Tuna seared rare with foie gras stuffing, Burgundy black truffle vinaigrette, sweet roasted onion puree Wild Rock Lobster tender roasted tails with blood orange, cauliflower puree and white asparagus River Cafe Oysters Fishers Island oysters glazed with lemon~pepper hollandaise, sweet Spring onions, smokey bacon, wild sturgeon caviar Rainbow Trout house smoked with horseradish crust, tender red beet and herb salad, Sunburst farms trout caviar, sunnyside quail egg Rabbit and Ravioli pancetta wrapped loin, Brooklyn ricotta filled ravioli, garden pea puree, natural pan juices Caviar Service Royal White Sturgeon $85.00 30 grams traditional garniture, toast points, tiny corn pancakes 
Venison tender fallow loin, sauteed chestnut spaetzle, root vegetables, laurel bay leaf, green peppercorn~lingonberry pan sauce Colorado Rack of Lamb house cured lamb Merguez sausage, golden fondant potatoes, mint and mustard seed glaze, lamb jus Prime Aged Sirloin Steak charcoal grilled, one pound sirloin, sweet potato strudel, port pickled and crispy buttermilk onions Crisp Duck Breast slow smoked over California olive branches, crispy red wine braised duck and potato croquette, garden peas and organic carrots Scottish Salmon wild morel mushroom vinaigrette, Port wine and shallot reduction, baby Romanesco cauliflower Branzino Fillet Mediterranean sea bass, chorizo and shrimp "stuffing", smoked tomato petals, petit zucchini, charred lemon confit Cape Cod Monkfish slow roasted suckling pig filled ravioli, Sauternes poached golden rasin puree, roasted mushroom filets, pork braising juices Wild Striped Bass poached artichoke hearts, black ink ravioli with grilled artichoke filling, marinated oven dried tomatoes and verjus bouillon Maine Lobster Special prepared with savory seasonal favorites Vegetarian baked mushroom Wellington, handmade ricotta ravioli with green peas tomato salad with 100 year old balsamic vinegar, roasted onion flan with golden beets 
Caramelized Apple Cookie thinly sliced apples over a crisp cinnamon cookie, Brooklyn Ice Cream Factory's famous vanilla, green apple sorbet, fresh cider reduction Goat Cheese Cheesecake passion fruit gelee, meringue, passion fruit ice cream Sorbet Plate pineapple sorbet, orange sorbet, buttermilk sorbet, pineapple~mint salad, grains of paradise tuile Madeira Tasting 5 year old Verdelho 15 year old Bual 10 year old Malmsey each paired with petite sweets Coconut Bavarian blackberry ~ lime sorbet, lime syrup, blackberry compote Chocolate Sticky Toffee Cake pistachio ice cream sandwiched between dark chocolate cookies, butterscotch sauce, Ronnybrook Farm whipped cream Chocolate Marquise Brooklyn Bridge terrine of toasted hazelnut and vanilla ice cream Coffee Caramel Parfait salted caramel chantilly, espresso caramel sauce Cheese Plate United States Constant Bliss (cow's milk), Spain Garrotxa (goat’s milk), Switzerland Hoch Ybrig (cow's milk) Italy Gorgonzola Cremificato (cow's milk), France Epoisses (cow's milk) Gift box of handmade chocolates 20.00 Three Course Dinner $98.00 per person Six Course Chef's Signature Tasting Menu $125.00 per person beverage, tax, and gratuity not included |