MORE AMAZING IDEAS

FIRST

Butter Crunch Lettuce with Avocado, Grapefruit & Valencia Orange balsamic dressing, toasted quinoa 9

Roasted Beets with Baby Arugula & Kaleidoscope Carrots sherry mustard vinaigrette, fresh goat cheese, toasted hazelnuts 9

Escarole Salad with Roasted Peppers & Marinated White Anchovies garlic-anchovy vinaigrette, shaved parmesan, farmer egg, croutons 9

Tuscarora Farms Baby Asian Greens with Cucumber & Radish ginger-sesame vinaigrette 9

Crispy Pork with Tomatillo Salsa Verde warm corn cake, avocado relish, cabbage slaw, sour orange vinaigrette 13

Ahi Tuna Tartare with Crispy Nori Tempura hass avocado, wasabi-soy emulsion 13

Creamy Vermont Burrata with Asparagus & Prosciutto San Danielle grilled country bread, vin cotto 13

Sautéed Potato Gnocchi with Wild Mushrooms & Ramps pea shoots, spring peas, garlic, parmesan 14/25

Tempura of Local Asparagus, Wild Mushrooms & Green Beans lemon-truffle dipping sauce 11

Warm Mediterranean Flatbread chickpeas, red onions, olives, pickled radish, smoked eggplant emulsion 11

Pan Roasted Hudson Valley Foie Gras sweet cherry short cake, pistachio, cocoa nibs, bing cherry jus 17

Crispy Pig’s Head salad of beluga lentils, horseradish-mustard sauce 11

Spicy Little Meatballs goat cheese agnolotti, tomato fondue, basil 11

Slow Roasted Suckling Pig Porchetta house fennel sausage, pork loin, arugula salad, house mustard 12

Pan Roasted Veal Sweetbreads pickled mushrooms, red grapes, bacon, spinach, poached egg 15

SECOND

Vadouvan Spiced Wild Alaskan Halibut fragrant jasmine rice, watercress, coconut curry emulsion 28

Miso Glazed Wild Alaskan Sablefish maitake & shiitake mushrooms, baby bok choy, potato puree 29

Roasted Scottish Salmon caramelized cauliflower, asparagus, mushrooms, potatoes, fennel cream 27

Sautéed Mediterranean Branzino

fingerling potatoes, celery, mussels, cioppino broth 27

Grilled Prime Angus Beef Hanger Steak crispy fingerling potatoes, roasted bone marrow, parsley-caper salad 29

Honey & Spice Glazed Pekin Duck Breast sweet potato puree, grilled scallions, pomegranate emulsion 27

Grilled Berkshire Pork Chop sautéed pea shoots, onion & balsamic compote, negroni vinaigrette 26

Fresh Egg Noodle Tagliatelle “Carbonara” smoked bacon, ramps, pea shoots, parmesan, organic hen egg 25

Roasted Organic Chicken Breast goat cheese-wild mushroom stuffing, rapini, creamy polenta 25

Napoleon of Crispy Tofu, Wild Mushrooms & Winter Vegetables baby bok choy, carrots, sweet chili garlic sauce 24

SIDES

Pan Roasted Local Asparagus “Bagna Cauda” 8

Crispy Cauliflower with Lemon, Mint & Tahini 8

Rapini with Ginger, Red Chile Flakes, Sake & Soy 8

CHEF’S FOUR COURSE TASTING MENU

Crispy Pork Terrine with Beluga Lentils & Horseradish Cream

Roasted Salmon with Fingerling Potatoes, Wild Mushrooms & Local Asparagus

Honey Glazed Pekin Duck Breast with Pomegranate Emulsion

Warm Chocolate Hazelnut Cake with Gianduja Gelato & Espresso Sauce

or

Selection of Artisanal Cheese with Accoutrements

$56 per person | With Wine Pairing $91 per person We kindly request the participation of the entire table.

                         Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

             Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc