SUMMER 2010 DINNER MENU

APPETIZERS

 
 SEARED AHI TUNA 17.
grilled watermelon, nasturtiums, sesame, black truffle & miso vinaigrette

KATAIFI-WRAPPED SHRIMP  17.
cantaloupe & tomato soup, spiced Marcona almonds, cucumber, citrus & basil emulsion

SEARED HUDSON VALLEY FOIE GRAS  23.

peach “Melba”, sesame tuile, vanilla, Szechwan peppercorn gastrique 

GARDEN HEIRLOOM TOMATOES  15.

rosemary focaccia, fresh mozzarella, balsamic reduction, five basils

GRILLED DUCK SAUSAGE 15.
huckleberries, almond purée, local honey, shaved fennel, slow-cooked duck egg

SOUPS

 
ROASTED CORN CHOWDER  10.
chanterelle mushrooms, cherry tomatoes, jalapeño, lemon thyme

LOBSTER BISQUE  11.
brioche crouton, fines herbes

ROASTED YELLOW TOMATO GAZPACHO  11.

avocado ice cream, smoked tomato jam, cilantro, chive oil 

SALADS

MIXED ORGANIC BABY GREENS  11.  
macerated strawberries, pistachio, Humboldt fog, lemon & poppy seed vinaigrette

GARDEN BEANS  12.
candy-striped beets, frisée, garden radish, dill & buttermilk vinaigrette

BUTTER LETTUCE 12.
smoked salmon, crispy bacon, lemon tarragon vinaigrette

ENTRÉES

VEAL CHOP  44.
shell bean fricassée, fresh apricot jam, lemon basil pesto, crispy garlic, natural jus


FILET MIGNON  40.
fried mozzarella, grilled spinach, piquillo pepper & black olive tapenade, spicy eggplant


ROULADE OF GRIGGSTOWN FARM CHICKEN  28.
black-eyed peas, basmati rice, applewood-smoked bacon, crispy skin, summer savory


LONG ISLAND DUCK BREAST  36.
donut peaches, chanterelle mushrooms, hazelnut spätzle, rainbow chard, chamomile jus

TWENTY-EIGHT DAY DRY-AGED SIRLOIN  48.
panzanella salad, goat cheese-stuffed tomatoes, salsa verde


DAY-BOAT SEA SCALLOPS  34.
ratatouille, black olive crouton, lemon confit, garden basil, sauce mariniere

WILD ALASKAN HALIBUT  34.
porcini mushroom marmalade, summer truffle, Bollinger potatoes, Jersey corn soubise

MAINE LOBSTER  40.
cucumber soup, mango, lychee, vanilla, brown butter, forbidden rice, elderflower
 

 KINDAI SNAPPER  36.
crab-stuffed squash blossom, hon-shimeji mushrooms, mustard & dill vin blanc

A gratuity of 18% will be added to the check of a party of 8 or more persons.

As a courtesy to our other guests, the use of a cell phone or other electronic device is discouraged

in the dining room and at the bar.

CELEBRATING 100 YEARS OF GRACIOUS HOSPITALITY