SPRING 2013
DINNER MENU

APPETIZERS

Red Snapper Carpaccio

Thai basil, green papaya, cantaloupe,
basil seed, kimchi bouillon  18.

Porcini Ravioli

escargot, fava beans, country ham,
crispy kale, pine nuts, sweet garlic broth   15.

Seared Hudson Valley Foie Gras

cream cheese pound cake, compressed strawberries,
 buttermilk foam, marcona almond crumble  23.

Frogs Legs

fricassee of English peas, spiced ricotta gnocchi,
ramp pistou, pearl onions, chicharron  16.

Chilled White & Green Asparagus

crispy prosciutto, fried Uncle Bill’s Farm egg,
frisee, lemon sabayon   15.

Grilled Octopus

white eggplant “tartar”, tomato confit,
preserved lemon, rhubarb, avocado gazpacho   18.

SOUPS

White Asparagus

muscat grapes, black truffle purée, hazelnuts  11.

Lobster Bisque

brioche crouton, fines herbes  14.

Ramp Vichysoise

spicy greek yogurt, local egg,
gruyere “cheese puffs”   12.

SALADS

Mixed Organic Baby Greens

grilled asparagus, garden radish,
buttermilk & herb vinaigrette  11.

Roasted Beets

warm duck confit, Manchego cheese, frisee, honeycomb,
spicy walnuts, lemon champagne vinaigrette   12.

Spring Vegetables

charred spring onion, tomato & almond pesto, fennel pollen,
 shaved rhubarb, chilled vegetable consommé  12.

ENTRÉES

Veal Medallions

oxtail marmalade, Arborio risotto, spring peas,
pea tendrils, pickled pearl onions, natural jus  40.

Rack of Lamb

tagliatelle gratin, escarole, corona beans,
broccoli & herb pesto, black olive jus  44.

 Griggstown Chicken

pressed leg, dandelion greens, cornbread pudding,
royal trumpet mushrooms, fines herbes sauce  28.

Pistachio & Bacon Stuffed Rabbit

goat’s milk polenta, baby carrots, fennel,
green olives, crispy confit, marjoram jus  38.

Dry-Aged Sirloin

asparagus, fried shallots, duck fat potatoes,
Vidalia onion purée, fried garlic, parsley, red wine sauce 48.

 Maine Lobster

ricotta & tarragon tortellini, green & white asparagus,
house made chorizo, carrot emulsion  44.

Black Bass

artichokes, fingerling potatoes, oyster escabeche,
pickled ramps, white grapes, oyster & herb vinaigrette  34.

New Zealand King Salmon

morel mushrooms, fiddle head ferns, cippolini onions,
roasted sunchokes, fava beans, Madeira hollandaise  36.

Alaskan Halibut

crushed fennel, baby carrots, garden beans, chanterelle mushrooms,
crab stuffed squash blossom, dill vin blanc  36.

A gratuity of 20% will be added to checks of parties of 7 or more persons.

Celebrating 100 Years of Gracious Hospitality