FALL / WINTER 2019 Menu
Hors D’Oeuvres
Clam Chowder Popper
roasted potato, littleneck clam, old bay
Butternut Square Tart
mission fig, goat cheese, pistachio
Beet Terrine
crème fraiche, dill, rye crisp
Eggs Benedict
quail egg, smoked salmon,
Southern Fried Chicken Bite
spicy remoulade
First Course
Kabocha Squash and Apple Tart
goat cheese, apple cider gastrique, gotham greens salad
Maine Lobster and Tomatoes
chiles and herbs, horseradish-infused tomato consume
Shrimp Aqua Chili and Greens
blood orange, house fermented vegetables, poblano cream
Beet Terrine
tricolor beets, toasted pumpkin seed, apple cider saba, arugula
Raking Leaves
crisp shredded vegetables, toasted sunflower 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)
egg, haricot vert, marinated peppers, 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
egg, haricot vert, marinated peppers, fingerling potatoes, olives, lemon
Entrées
Slow Roast Hake
corn souffle, ragout of corn and haricot vert, charred tomato, cilantro coulis
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
creamed spinach rosti, demi-glace, beet soubise