Sample Dinner Menu

Menu changes daily based on fresh local ingredients and dietary restrictions of the day.

 

Amuse Bouche

 

Appetizers

Selection of Cheeses
Explorateur – cow’s milk – Île-de-France, FR
Humboldt Fog Grande – goat’s milk – Cypress Grove Chevre – Humboldt County, CA
Pont L’Eveque – cow’s milk – Normandy, FR


Prince Edward Island Mussels
Garlic, Shallot, White Wine, Herbs, Crouton

Pappardelle Bolognese
House Made Ribbon Pasta, Pork and Veal Ragu, Parmesan Reggiano

Tuna Tartare
Ahi Tuna, Soy, Sesame, Ginger, Crisp Wontons, Hint of Wasabi

Pumpkin Risotto
Carnaroli Rice, Pancetta, Toasted Pumpkin Seeds, Sage Butter

 

 

soup and salad

Roasted Heirloom Tomato Soup
Olive Oil Poached Tomato, Tomato Powder

"Classic" Caesar Salad
Baby Romaine Hearts, Anchovy Dressing, Parmesan Reggiano, Crouton

 

Intermezzo

 

Entrees


Braised Short Rib
Roasted Mirepoix, Celeriac Puree, Madeira Reduction


New York State Rockfish
Mixed Bean “Cassoulet”, Lemon Beurre Blanc


Vermont Quail
Brioche, Cranberry and Foie Gras Stuffing, Wild Rice, Toasted Pecans, Baby Spinach, Pecan Butter


Filet of Beef
Pan Seared Black Angus Beef Filet, Broccolini with Pine Nuts and Garlic, Potato Pave,
Cabernet Reduction


Potato Gnocchi
Pasta Dumplings, Wild Mushrooms, Asparagus, White Truffle Cream

 


Panache of Chef’s Desserts