Dinner Menu
Sample Spring Dinner Menu
Chef's Tasting Menu
Warm Island Creek Oysters
Roasted Duck and its Confit, Yukon Potato Foam
Carbonara "My Way"
Ricotta Cavetelli, Matteo's Lardo, English Peas, Sunnyside Quail Eggs
Georges Bank Scallops
The Sauce of the Crustacean, "Thumbelina" Carrots, Pistachio Flavors
Miso Basted Dry Aged Sirloin
Dim Sum of Kobe and Foie, Composed Long Beans, Five Spice Bordelaise
Leonora Chèvre
Warm Walnut Bread, Fig Puree
Chocolate Contrast
Vanilla Pear Tarte Tatin
First Course
Carbonara "My Way"
Ricotta Cavetelli, Matteo's Lardo, English Peas, Sunnyside Quail Eggs
Warm Island Creek Oysters
Roasted Duck and its Confit, Yukon Potato Foam
Truffled Rigatoni and Cheeses
Cave-Aged Gruyère, Gouda, Puligny Fondue
Hand Selected Organic Greens
Creamy Truffled Ranch, Shaved Autumn Vegetables
Thinly Sliced Prosciutto de Parma
Candy of Pine Nuts, Shaved Endive, Soft Gorgonzola
Lobster and Crab Cakes
Smoked Corn, Mustard Sauce, Jalapeño Olives
Main Course
Georges Bank Scallops
The Sauce of the Crustacean, "Thumbelina" Carrots, Pistachio Flavors
Olive Oil Poached Salmon
Spätzle of Herbs, The "Borscht' Sauce, French Butter Pear Puree
Roasted Atlantic Halibut
Puree of Cornbread, Russian Dressing, Ipswich Fried Clams
Spa Fish
No butter + No Cream + No olive oil = No fun
Chef Daniels Preparation Changes Daily
Tenderloin of Beef Wellington
Spring Pea Purée, Cassia Madeira Jus, Sous Vide Brisket, Tempura Romaine
Roasted Duckling Pekin Style
Lingonberry Foie Jus, Caramelized Endive, Creamy Farrow
"Yankee Pot Roast"
Risotto of Sugar Pumpkin and its Puree, Black Truffle Sauce, Brussels Sprout Leaves
Little Pig Little Pig
Pommes of a Million Layers, Maple Carmel Jus,
Crisp Belly - Roasted Rack - Cured Roast
Dessert
Gianduja Chocolate, Banana and Passion Fruit Cremeux
Hazelnut Dacquoise, Coconut Malibu Sorbet
Vanilla Fig Crème Brulee
With Raspberry Red Pepper Marmalade, Brioche Toast
Handmade Ice Cream and Sorbet
Vanilla and Chocolate Cones
Artisan Cheese Collection
Fig Jam, Warm Toast
Executive Chef David Daniels
