OUR FALL 2018 MENU
HDV
Roast Breast of Chicken and Truffle – Goffle Road Chicken, Truffle Cream, Sorrel
Double Down Club Sandwich – Hudson Valley Foie Gras, Apple Wood Smoked Bacon, Armagnac Aoli
Lobster and Corn Arepa – Blue Corn Arepa, Roasted Corn Aioli, Lobster, Pico de Gallo
Smoked Salmon and Black Rice Pave – Scottish Smoked salmon, Black Rice Cake, Crème Fraiche
Avocado Toast – Toasted Brioche, Avocado, French Radish
Goat Cheese Bonbon– Honey, Marigold, Corn Flower, Quinoa
Socca Tart – Tiny Chickpea Tart, Beet Root Hummus, Carrot Slaw
First
Yellow Fin Tuna Tartare – Yellow Fin Tuna, Truffle Vinaigrette, Carrot Crudo, Crème Fraiche
Winter Garden Salad – Hydroponic Greens, French Verbena, Elderflower Carrot Crème, Lemon Verbena Vinaigrette
Hearts of Palm Ceviche – Lemon Poached Hearts of Palm, Hot House Cherry Tomatoes, Avocado, Chilies, Crispy Taro Root
Main
Silk Road Beef Tenderloin – Ginger Carrot Coulis, Roast Vegetables, Shashito peppers
White Soy Glazed Icelandic Cod – Line Caught Cod, White Soy Sauce, Black Rice Cake, Baby Bok Choy, Zucchini Noodles, Mango Yuzu Coulis
House Cured Roast Chicken – Shio Koji marinated Chicken breast, Ginger Wilted Cabbage, Swiss Chard, Peruvian Potatoes and Broth
Roasted Butternut Squash, Lentil Stew, Wild Rice and Braised Greens – Sweet Indian Spices, Lentil Stew, Wild Rice, Greens
Photo Credit: ©Ben Hider Images