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NEW FROM OUR FALL/WINTER 2010 MENU:
Grilled Iberian Shrimp
Baby Artichoke and Manzanilla Olive Salad, Chorizo Lardons, Smoked Paprika Oil
Riesling Poached Hudson Valley Pear
Pickled Cranberries, Winter Greens and Duck Confit
Butter Poached Lobster
Citrus and Fennel Salad with a Ginger Parsnip Puree
Roasted Beet Salad
Mixed Winter Endive, Local Blue Cheese and Pickled Strawberries
Spiced Pumpkin and Roasted Garlic Flan
Mixed Baby Lettuces, Pumpkin Seed Brittle
Butternut Squash Carpaccio
with Baby Arugula, Feta Cheese, Pomegranate Arils and a Pine Nut Vinaigrette
Togarashi Cured Salmon Tartare
Forbidden Rice Salad, Tobiko - Yuzu Vinaigrette
SPRING/SUMMER 2010 MENU:
Duo of Shaved Asparagus
Frisee, Katchkie Farm Radishes and Salmon "Bacon"
Warm Pea Soup
Creme Fraiche, Carrot Caviar
Summer Panzanella
Romaine Leafs, Katchkie Farm Pesto
Roasted Beet Salad
Pistachio Pistou, Goat Cheese Crisp, Mezze Arugula
Yellow Tomato Tart
Mixed Heirlooms, Basil Froth
Lime Cured Rock Shrimp
with Watermelon, Feta, Candied Jalapeno, Cilantro and Toasted Almonds
Katchkie Farm Baby Lettuces
Local Summer Berries, Macadamia Nuts, Fig-Vanilla Mist
Poached Maine Lobster
Vanilla Bean Papaya Vinaigrette, Baby Greens, Tarragon "Glass"
Carpaccio of Beef
Composed Antipasta, Burrata, Parmesan Tuille, Mezze Greens
