Roasted Red Beet Tarte Tatin
Herbed Rawson Brook Farm Chèvre
N.V. Champagne Henriot, Brut Souverain, France
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Lobster, Saffron and Sweet Pea Carnaroli Risotto
Parmesan, Truffle Essence, Garden Chives
Seared Medallion of Hudson Valley Foie Gras
Ragoût of Mushrooms, Madeira Sauce2006 Riesling, Beerenauslese, Dr. Loosen, Mosel, Germany
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Crispy Veal Sweetbreads
Roasted Leeks, Leek Puree, Local Micro Greens, Carrot Sauce
Pan-Roasted Maine Scallop and Butter-Poached Lobster
Caramelized Fennel & Lobster Sauce
2010, J. Christopher, Sauvignon Blanc, Willamette Valley, Oregon
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Poached Filet of Organic Scottish Salmon
Spicy Lobster Broth, Baby Bok Choy, Shitake Mushrooms
Pan Roasted Breast of Squab
Cauliflower, Chanterelle Mushroom Sauce
2009, Flowers, Pinot Noir, Sonoma Coast, California
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Butter Braised Filet of Maine Day Boat Halibut
Parsnip Puree, Local Spinach, Vegetables, Billi-Bi Sauce
Roasted Rack of Colorado Lamb Persillé
Crispy Italian Polenta, Wilted Greens, Baby Vegetables, Rosemary Jus
2007, Domaine Bois De Boursan, Chateauneuf-Du-Pape, Cuvée Des Felix, France

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Buttercup Blue
2005 Late Bottled Vintage Port, Graham’s, Portugal

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Barrington Coffee Roasting Co. Gold Espresso
Fresh Cream Gelato
Almond and Chocolate Hazelnut Biscotti

Menu Ninety-Five
Wine Pairing Seventy-Five (Optional)

Peter Platt & Meredith Kennard, Proprietors