OUR FALL 2018 MENU

By Chef Mark Russel

Sustainability Preservation, Fermentation, Hydroponic Agriculture, waste steam mitigation, local business relationships, Global Flavors and Chef Collaboration.

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

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

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