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Appetizer Creamless Puree of Honey Nut Squash Soup confit squash, black Trumpet mushrooms and toasted seeds ***** Arctic Char Tartare avocado mousseline, yuzu-tobiko vinaigrette ***** House Cured Terrine of Hudson Valley Foie Gras dry fruit chutney, poached fig in spiced red wine reduction ***** Burgundy Truffled Creamy Parmesan Grits house cured veal bacon and sunny side up country egg ***** California Sea Urchin and Angel Hair Carbonara sea lettuce and lime-soy butter ***** Crispy Vermont Creamery "Bijou Crottin" Goat Cheese marinated beets salad, walnuts, green apples and crème de cassis xeres vinaigrette ***** Oysters on the Half Shell Hendrick's Gin-pickled cucumber and citrus mignonette ***** Aged Carnaroli Risotto Acquerello forest mushrooms, beurre noisette and parmigiano-reggiano ***** Entrées Union Square Market's Harvest of Vegetables glazed Tokyo turnips, Kabocha squash, quinoa pilaf and aromatic broth ***** Seared Day Boat Scallops and Hudson Valley Foie Gras braised artichoke, wild mushrooms, brussels sprouts and cider gastrique ***** Slow Roasted Scottish Loch Etive Sea Trout spaghetti squash, kaffir-lime and lemongrass billi bi broth ***** Steamed Black Sea Bass a la Grenobloise Jerusalem sunchoke puree, capers and crouton ***** Butter Poached Maine Lobster Duo "Cassoulet" "shellfish boudin noir" and Boston beans succotash ***** Seared Filet Mignon a la Plancha with Bone Marrow fricassee of root vegetables, Pont Neuf potatoes and Bordelaise sauce ***** Aged Lightly Smoked Duck Breast celery root mousseline and natural duck reduction ***** Desserts Sphere of Peach Melba Mousseline caramelized crust, local peaches ***** Tuscan "Amedei" Chocolate Souffle brandied cherry ice cream ***** Dark Chocolate and Hazelnut Bon Bon ***** Green Market Apple Tart honey - acacia ice cream and caramel sauce ***** Passion Fruit Trifle rum granita and coconut foam ***** Chef's Selection "Meli-Melo" rum granita, chocolate gelato, concord grape sorbet, coconut sorbet, brandied cherry ice cream ***** |
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