HUDSON VALLEY FOIE GRAS
Seared Foie Gras, Butterscotch Peaches,
Apricot Bread, Blueberries Balsamic, Candied Peaches
24
CEVICHE & TIRADITO SAMPLER
Maine Sea Scallops Ceviche, Sea Bass Ceviche,
Fluke Tiradito
19
HOMEMADE LOBSTER RAVIOLI
Filled with Fresh Lobster, Heirloom Tomato
Fresh Basil, Vodka Sauce
20
QUINOA SALAD
Avocado Dome, Peruvian Causa,
Quinoa Tabule, Avocado Vinaigrette
15
CRISPY LOBSTER QUENELLE
Fried Calamari Salad, light Curry Vinaigrette
20
OPEN FACE RAVIOLI
Orange Sweet Potato Puree, Shitake Mushroom,
Cherry Tomato, Wild Mushroom Foam
16
BURRATTA CRIOLLA
Prosciutto, Papaya Coconut Salad, Tomato Bacon Jam, Bell Pepper Compote
21
PEPPER CRUSTED BEEF FILET
Roasted Garlic Potatoes,
Red Wine Demi-glace, Broccoli Rave
40
ROASTED ROHAN DUCK WITH ITS LEG CONFIT
Anna Potato, Spring Vegetable
Truffle Lavender Sauce
34
SEAFOOD RISOTTO
Heirloom Tomatoes, Baby Spinach, Maine Lobster Meat,
Maine Sea Scallop, Mussels, Calamari, Lobster Butter
38
RACK OF LAMB MARINATED “SOUS VIDE”
Bok Choi, Mashed Potato Scented with Fresh Mint,
Lamb Jus Reduction
40
PAN SEARED SCALLOPS
Served with Basil Chimichurri,
Red Cabbage, Cucumber Salad, Baby Carrots,
Green Beans and Pearl Onions
35
POACHED SEABASS
With Baby Vegetables, Saffron,
Clam Juice, Yellow Pepper, Capers and Olives
39
DISCOVER OUR TASTING MENU
PAIRING WITH OUR SELECTION OF WINE*
Mise en bouche
First Course
HUDSON VALLEY FOIE GRAS
Seared Foie Gras, Butterscotch Peaches, Apricot Bread,
Blueberries Balsamic, Candied Peaches
Served with Gewurtztraminer Albert Mann, Alsace, France, 2009
Second Course
QUINOA SALAD
Avocado Dome, Peruvian Causa,
Quinoa Tabule, Avocado Vinaigrette
Served with Pouilly Fume, Serge Dagueneau, Loire Valley, France, 2010
Third Course
POACHED SEABASS
With Baby Vegetables, Saffron,Clam Juice, Yellow Pepper, Capers and Olives
Served withTrousseau Gris, Zeitgeist Cellars, California, 2011
Fourth Course
ROASTED ROHAN DUCK
Anna Potato, Spring Vegetable, Truffle Lavender Sauce
Served with Grenache, Domaine La Pertuisane, “Nain Violet”, Pays Catalan, France, 2009
Fifth Course
ASSORTMENT OF CHEESES
Red Burgundy, Domaine d’Ardhuy, France, 2008
Sixth Course
DESSERT PLATTER
Price $150 per person including Wines
Price $110 per person without Wines
Tax and Gratuity not included
*For a minimum of two people
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked
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