Tasting Menu

Tasting Menu 2016-11-07T10:57:28+00:00

SAMPLE MENU

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

~ ~ ~

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

~ ~ ~

Affogato
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