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Menu |
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| Daily Menu |
Caviar with Traditional Garnish:
Tsar Nicoulai California Estate 99. Caspian Star Siberian Osetra 149.
Oysters on the Half Shell with Champagne Mignonette and Fresh Horseradish 3.5 each
Fields and Farms
Fennel-Apple Soup, Pomegranate-Walnut Salsa Seca 10.
Mariquita Farms Beet Salad, Borage Fritto and Lovage Purée, Ricotta Dura 16.
Little Gem Lettuce, Celery Root and Parmigiano-Reggiano, Truffle Vinaigrette 17.
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Carnaroli Risotto, Asian Pear, Toasted Walnuts and Fontina D'Aosta, Aged Balsamic 25.
Fish and Crustaceans
Maine Diver Scallops, Apple, Brussel Sprout and Smoked Bacon, Brown Butter Jus 23.
Rhode Island Fluke, Cardoons, Arugula and Lemon-Anchoïde Vinaigrette 18.
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Local Petrale Sole, Roasted Carrots, Fingerling Potatoes and Lucques Olives, Meyer Lemon Emulsion 35.
Coho Salmon, Chioggia Beets, Sunchokes and Pancetta, Mustard Beurre Blanc 33.
Meat and Poultry
Jardinière Salumi Plate: Lonza, Lyon, Coppa and 12 Month Sopressata, Fennel Crackers 16.
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Berkshire Pork Loin, Chestnut Polenta, Rome Beauty Apples and Sage Jus 35.
Liberty Farms Duck Breast, Quinoa, Fuyu Persimmon and Pomegranate, Honey Gastrique 36.
Buffalo Ribeye Steak, Butternut Squash, Arugula and Bone Marrow Gremolata, Sauce Bordelaise 50.
Monday, November 05, 2007
Chef's Tasting Menu ~ 125.
Sommelier's Wine Pairings ~ 65.
Agnoloti Piemontese,
Farm Egg and Sheep's MilkRicotta
Prà Soave Classico "Monte Grande" Veneto, Italy 2006
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Local Petrale Sole,
Piena di Napoli Squash, Celery Root and Champagne Sabayon,
Tsar Nicoulai Caviar
Mountford Chardonnay “Estate” Waipara, New Zealand 2001
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Liberty Farms Duck Breast,
Fuyu Persimmon, Chestnuts and Foie Gras Beignet, Huckleberry Jus
Emeritus Pinot Noir, Russian River Valley, California 2005
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Natural Loin of Veal,
Potato Gnocchi, Sweetbreads and Chanterelle Mushrooms,
Périgord Truffle Jus
Coume Del Mas Grenache "Schistes" Collioure, Roussillon, France 2004
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Naccagno,
Marcona Almonds, Apple Gastrique, Toasted Baguette
Le Casalte Vin Santo di Montelpuciano, Tuscany, Italy 1998
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Banana Pound Cake,
Fromage Sherbet, Candied Walnuts and Cranberries
Dolce “Late Harvest” Napa Valley, California 2003
18% Gratuity will be added for parties of 6 or more.
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Chef/Owner
-Traci Des Jardins
Chef de Cuisine - Craig Patzer
Sous Chef - Reylon Agustin
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