SAMPLE MENU

Appetizers & Salads

Roasted Cauliflower Soup
Chives, Brioche Ginger-Kaffir Lime Oil

Winter Salad
Watercress, Arugula, Radicchio, Endive, Frisée, Apple, Red Onion, Beets
Blue Cheese, Walnuts, Red Wine Vinaigrette

Local Organic Spinach and Warm Duck Confit Salad
Roasted Walnuts, Chopped Egg, Mustard Vinaigrette

Warm Vermont Bijou Chèvre on Toasted Brioche
Roasted Red and Yellow Beets, Micro Greens, Roasted Hazelnuts, Hazelnut Vinaigrette

Seared Maine Diver Scallop & Butter Poached Lobster
Fennel Salad, Carrot Coriander Sauce

Winter Vegetable Risotto
Truffle Oil, Parmigiano Reggiano, Watercress Salad

Glazed Veal Sweetbreads
Yellow Turnip Purée, Pickled Beets, Shimeji Mushrooms

Seared Medallion of Hudson Valley Foie Gras
Mushroom Ragout, Brussels Sprouts

Entrées

Soy Glazed Filet of Salmon
Sweet Chili Sauce, Avocado, Beech Mushrooms, Sticky Rice, Miso Dressing

Pan Seared Filet of Halibut
Cauliflower, Baby Turnips, Crimini Mushrooms, Brussels Sprouts, Hazelnut Brown Butter

Tofette Funghi
Mushrooms, Roasted Tomatoes, Rawson Brook Chevre, Caramelized Onions, Watercress

Herb Crusted Rack of Colorado Lamb
Grilled Polenta, Greens, Root Vegetable Stew, Charred Eggplant Puree, Rosemary Jus

Slow Braised Lamb Shank
Creamy Polenta, Brussels Sprouts, Glazed Turnips, Natural Jus

Pan Roasted Breast of Normandy Duck
Sweet Potato Confit, Root Vegetables, Braised Radishes, Roasted Apple Purée

Herb Roasted Breast of Hudson Valley Chicken
Crispy Spaetzle, Mushrooms, Glazed Neeps, Roasted Cauliflower
Mushroom and Thyme Broth

Grilled Beef Tenderloin and Slow Braised Angus Shortrib
Smoked Potato Purée, Red and Yellow Beets, Baby Carrots, Brussels Leaves, Beef Jus

Menu Seventy-Five Dollars

Peter Platt & Meredith Kennard, Proprietors