Dinner Menu

Red Kuri Squash and Uplands Cheese Tartlet, Port Syrup with French Black Truffles, Frisee Salad 13
Swan Creek Goose and Winter Fruit Galette, Braised Tipi Farm Red Cabbage and Glazed Chestnuts, Apple-Cranberry Jus 10
North Atlantic Seafood Soup with Pernod, Lobster and Road Garlic Crouton 9
Sugar Pumpkin Gnocchi with Braised Oxtail, Roasted Red Peppers and Parmesan Cheese, Micro Greens 10
Creamed Cauliflower Soup, American Sturgeon Caviar, Parsley Essence 9
Seared Hudson Valley Foie Gras, Spiced Pineapple Compote, Toasted Brioche 15
Poached Khaki Duck Egg, Wisconsin Butterball Potato Blinis, Truffle Cream, Fresh Sliced Oregon White Truffles 11
Marinated Organic Beets, Lovetree and Uplands Farm Cheese, Mixed Greens and Hazelnut Vinaigrette 9
Warm Prawn and Fresh Capriole Farm Cheese Strudel, Frisee and Crouton Salad, Oven Roasted Tomato Vinaigrette 9
Organic Mesclun Greens with Future Fruit Farm Luscious and Bosc Pears, Pumpkin Seed Oil, Mustard Vinaigrette 8
Florida Stone Crab, Fennel and Organic Wisconsin Carrot Slaw, Ancho Pepper Coulis 11
Roasted French Rack of Illinois Venison, Organic Kabocha Squash Puree, Glazed Cipollini Onions, Cassis Jus 28
Half of a Maine Lobster, Grilled Diver Scallops, Braised Leeks and Belgian Endive, Warm Gulf Shrimp Mousseline, Orange Butter Sauce 30
Herb-Crusted Red Oak Farm Hereford Strip Loin, Sauteed Winter Escarole, Caramelized Cauliflower, Cabernet Reduction 26
Citrus-Poached North Atlantic Turbot, Minnesota Wild Rice with Diced Apple, Sauteed Snug Haven Spinach, Spring Valley Pumpkin Cream 26
Crisp Honey and Dried Fruit-Encrusted Squab Breasts, Braised Spring Valley Savoy Cabbage, Wisconsin Celeriac Puree, Red Wine Shallot Confit 27
Browned Sweet and Russet Potato Cake, Wilted Tuscan Black Kale, Glazed Cipollini Onions, Wild Oregon Mushroom Ragout, Port Wine Syrup 24
Pan-Roasted Maine Leopard Skate and Nantucket Bay Scallops, Sweet Dumpling Squash Ravioli, Roast Salsify and Oyster Mushroom Salad, Sage and Hazelnut Brown Butter 26
Wine-Braised Crawford Farms Lamb, French Flageolet Bean Ragout, Sauteed Broccoli Rabe, Roasted Red Bell Peppers and Rosemary Jus 26
Potato-Crusted Maryland Wild Striped Bass, Caramelized Tipi Farm Organic Carrots, Saffron Wine Sauce, Tomato Fondue 27
Pan-Roasted Boneless Wisconsin Pheasant, Scarlet Turnip and Parsnip Gratin, Black Tuscan Kale, Black Trumpet and Hedgehog Mushroom Ragout

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