Our Fall/Winter 2019 Menu

 

By Chef de Cuisine Mark Russell

Fall is In the Horizon at GP!

As the air begins to cool down, warm flavors and seasonal offerings entice the palate. This season, we’ve created dishes that not only encompass the bountiful flavors of the season but serve as the perfect complement for your next celebration.

 

Hors D’Oeuvres

Clam Chowder - minced clams, cream, herbs, potato cup, old bay gremolata

Pumpkin Tart - roast pumpkin puree, goat cheese, fig, pistachio 

Beet Terrine - goat cheese, agave, dill, rye crisp 

Eggs Benedict - smoked salmon, quail egg, arugula, tomato, huancaina sauce, brioche

Carolina Fried Chicken Bite - spicy remoulade

 

 First Course

 

Pumpkin Tart - kabocha squash, hudson valley apple, goat cheese, apple cider gastrique, greens, herbs 

Maine Lobster and Tomatoes - heirloom tomatoes, chiles, fresh horseradish-infused tomato consume, herbs, blossoms

Shrimp Aqua Chili and Greens - marinated shrimp, cucumber, grapes, blood orange, gem lettuce, peppers, house-fermented vegetables, poblano cream 

Beet Terrine - tricolor beets, toasted pumpkin seed, apple cider saba, arugula

 Raking Leaves - crisp shredded vegetables, herbs, lettuces, toasted seeds, root vegetable puree

 Root Vegetable Tartare - slow roasted butternut squash, turnips, chioggia beets, bosc pears, shallot port mustard, field crest rye crisp

 

Assiette

 
 

Artic Char Two Ways (Poached and Confit) - soft hen egg, haricot vert, marinated peppers, sprouts, greens, fingerling potatoes, olives, lemon

French Chicken Breast (Artichoke and Chive) - soft hen egg, haricot vert, marinated peppers, sprouts, greens, fingerling potatoes, olives, lemon

 Roast Chicken Ratatouille and Basil - soft hen egg, haricot vert, marinated peppers, sprouts, greens, fingerling potatoes, olives, lemon

 

Entrée

Slow Roast Hake - charred tomato, cilantro coulis, corn souffle, ragout of corn, haricot vert

 Roast Chicken Breast - puree of autumn roots, quinoa stuffed chile poblano, cilantro cream

 Zucchini Bones - forest mushrooms, beluga lentil, vegan demi-glace 

Eggplant “Meatballs” - zucchini noodles, marinara, parmesan

 Beef Fillet - spinach and potato rosti, beet soubise, basil oil


Photo Credit: ©Chip Klose