SPRING 2012

DINNER MENU

APPETIZERS

CHILLED WHITE & GREEN ASPARAGUS 15.
crispy prosciutto, warm poached duck egg, frisee, lemon sabayon

TUNA TARTARE 18.
sesame ice cream, edamame, mizuna, wasabi & miso vinaigrette, black sesame seeds

SCALLOPS & BONE MARROW 15.
herb butter, garlic chips, celery leaves, garden salad, apricot vinaigrette

SEARED HUDSON VALLEY FOIE GRAS 23.
strawberry & rhubarb soup, vanilla, lemon balm, pistachio shortbread

HOUSEMADE "SWEET ITALIAN" LAMB SAUSAGE  16.
arugula & ricotta tortellini, grape tomatoes, basil, broccoli rabe, Parmesan

MAINE LOBSTER SALAD 20.
avocado, togarashi, pickled enoki mushrooms, crispy lotus root, yuzu mayonnaise

SOUPS

SPRING VEGETABLE PISTOU  10.
herb pesto, grilled ciabatta, asparagus, artichoke, fava beans

LOBSTER BISQUE 12.
brioche crouton, fines herbes

CHILLED SPRING PEA PURÉE 12.
sweet baby shrimp, mint, French breakfast radish, black truffle crème fraiche

SALADS

MIXED ORGANIC BABY GREENS 11.
cucumber, carrot, beets, radish, Meyer lemon & dill vinaigrette

BABY SPINACH 12.
goat cheese croquettes, hazelnuts, strawberries, long pepper & balsamic reduction

BUTTER LETTUCE 12.
Smoked salmon, applewood smoked bacon, radish, lemon tarragon vinaigrette

ENTRÉES

ROOT VEGETABLE CRUSTED VEAL 40.
baby artichoke & lemon risotto, cippolini onions, fiddle head ferns, cream sherry jus

NIMAN RANCH PORK CHOP  36.
“fried” black quinoa, carrot & ginger purée, sugar snap peas, shiitake mushroom & pea tendril salad

BUTTER-POACHED GRIGGSTOWN FARM CHICKEN 28.
chanterelle mushrooms, baby carrots, crispy skin, roasted sunchokes, thyme jus

HERB CRUSTED RACK OF LAMB  44.
goat’s milk polenta, piperade, garlic confit, black olive purée, oregano jus

DRY-AGED SIRLOIN 48.
roasted garlic & sour cream potatoes, chive purée, Portobello mushrooms, blue cheese, sauce au poivre

MONKFISH "PAELLA"  34.
shrimp, chorizo, mussels, Arborio rice, saffron, peppers, pea purée, paprika foam

PAN ROASTED HALIBUT   36.
fava beans, potato & rosemary fritters, braised romaine, patty pan squash, Vidalia onion bisque

WILD ALASKAN SALMON 36.
asparagus, baby artichokes, morel mushrooms, celery root purée, pickled ramp bulbs, Béarnaise sauce

FLORIDA GROUPER 34.
crawfish bread pudding, creamed salsify, garlic scapes, chayote & bell pepper slaw, cilantro oil

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

CELEBRATING 100 YEARS OF GRACIOUS HOSPITALITY