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NEW FROM OUR FALL/WINTER 2010 MENU:
Roasted Atlantic Cod
Melted Leek and Fingerling Potato Ragout, Steamed Clams
Pan Seared Arctic Char
Cauliflower Mousse, Ragout of Purple Cauliflower, Butter Beans and Leeks
Pan Roasted Wild Striped Bass
Horseradish Whipped Potatoes, Caraway Braised Red Cabbage with Crispy Lardons
Lemon Grilled Branzino
Toasted Chestnut Wild Rice with Dried Fruits Chestnuts, Wilted Farm Greens, Onions Aigre-Doux
Herb Grilled Filet of Beef
Jonah Crab and Sweet Potato Hash, Haricot Vert and Sauce Béarnaise
Pan Roast Beef Filet
Braised Beef Cheek Cavatelli, Sicilian Escarole
Fourteen Hour Braised Short Rib
Creamed Hen of the Woods Mushrooms, Short Rib Dumpling, and Carrot Puree
Grilled Filet of Beef
Katchkie Farm Beet Risotto, Baby Arugula, Herbed Camembert Butter
Braised Lamb Shank
Butternut Squash Ravioli, Sautéed Swiss Chard and Baby Carrots
Rosemary Roasted Rack of Lamb
Tuscan Style Cannellini Beans, Garlic Braised Lacinato Kale
Herb Grilled Lamb
Savory Fig and Goat Cheese Pudding, Lamb Crepinette, Almond Haricot Vert
Fenugreek Crusted Lamb Rack
Braised Lamb Makloubeh, Pomegranate Glazed Carrots, Harissa Labne
Herb Roasted Chicken
Wilted Greens, Confit Potatoes, Sauce Chasseur
Fennel Roasted Breast of Chicken
Polenta Parmigianino, Truffle Mushroom Fricassee, Brussels Sprout Leaves
Ginger Roasted Chicken
Crispy Noodle Cake Grilled Baby Bok Choy, Lemongrass Miso Broth
Classic Chicken Roulade
Herbed Potato Gnocchi, Baby Root Vegetables, Spinach Veloute
SPRING/SUMMER 2010 MENU:
Roasted Arctic Char
Summer Salad of Beets, Cucumber, and Green Beans, Horseradish Dill Oil
Wild Striped Bass
Lobster Succotash, Fingerling Potato Chips, Roasted Corn Sauce
Honey-Soy Glazed Black Cod
Wilted Lotus Root, Baby Bok Choy, Enoki Mushroom Salad
Roasted Filet of Beef
Red Beet Potato Puree, Romanesco, Russet Wafer
Grilled Kobe Beef Skirt Steak
Pickled Chanterelles, Sweet Corn and Summer Bean Salad, Water Cress Coulis
Apricot-Hickory Glazed Rack of Lamb
Summer "Ratatouille", Pickled Ramps
Moroccan Spiced Lamb Loin
Smoked Eggplant Puree, Curried Cauliflower Salad, Cilantro
Lamb Duo Rack and Loin
Glazed Baby Carrots, Chickpea Frites, Minted Pea Puree
Sweet Plum Glazed Duck Breast
Baby Bok Choy, Forbidden Rice
Twice Roasted Chicken
Chicken Mashed Potatoes, Stewed Apricots, Wilted Greens
Maple Seared French Chicken Breast
Grilled Peach and Poblano Salad, Turnip Greens, Peach Bourbon Glace
