Bullis Hall

Name: Bullis Hall
Address: 88 Hunns Lake Rd., 12506, NY, 12506
Telephone: 845-868-1665

88 Hunns Lake Rd., Bangall, NY 12506, US

• Tuesday: 6:30PM-9:30PM •Wednesday: 6:30PM-9:30PM •Thursday: 6:30PM-9:30PM •Friday: 6:30PM-9:30PM •Saturday: 6:30PM-9:30PM •

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Details

Cuisine: American (New), French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE WINTER DINNER

FIRST COURSE

Crispy Brandade on Tomato Sauce Chopped Capers, Parsley & Provence Olives

SECOND COURSE

Country Pate with Sweet Onion Compote Cornichons & Whole Grain Mustard

~or~

Seared Sea Scallops on Saffron Risotto Crimini Mushrooms & Fried Leeks

~or~

Belgian Endive & Radicchio in Champagne Mustard Mayonnaise Smoked Bacon, Ro

~or~

Beef Cheek & Ox Tail Soup with Sourdough Onion Croutons Carrots, Leeks, Cel

THIRD COURSE

Classic Beef Bourguignon Fresh Egg Noodles & Glazed Baby Carrots

~or~

Grilled Tuna Steak with Anchovy Butter Creamed Yukon Gold Potatoes & Brocco

~or~

Roasted Wild Duck with Dried Cherry Glaze Wild Rice Pancake & Braised Red C

~or~

Braised Sweetbreads in Ruby Port with Mushrooms & Chestnuts Roasted Fingerl

FOURTH COURSE

Assortment of Cheeses

Uregelia (Spain), Mimolette (France) Epoisses (France), Gjetost (Norway) Turkish Apricots, Medool Dates, Calmyrna Figs & Quince Paste

~or~

Grand Marnier Souffle Chantilly Cream

~or~

Almond Crepes Frangelico & Candied Almonds

~or~

Bosc Pear Cinnamon Crisp Vanilla Ice Cream

SAMPLE AUTUMN DINNER

FIRST COURSE

Roasted Smoked Black Peppercorn Salmon with Thin Wheat Toast Diced Red Onio

SECOND COURSE

Sushi Rice Cake with Sesame Glazed Shrimp Sea Weed Salad & Rice Wine Vinega

~or~

Sauteed Escargot with Black Trumpet Mushrooms Thyme Puff Pastry & 5 Year Ag

~or~

Bibb Lettuce with Blue Cheese Mayonnaise Diced Tomatoes, Smoked Bacon & Gar

~or~

Spiced Pumpkin Soup Purple Sage Pasta & Fresh Cream

THIRD COURSE

Braised Beef Short Ribs with Glazed Shallots Potato Gratin & Parsnip Puree

~or~

Sauteed Breast of Pheasant with Dry Vermouth Cream Golden Raisin Cous Cous

~or~

Roasted Monk Fish with Garlic Beurre Blanc Braised Green Cabbage with Smoke

~or~

Seared Medallions of Venison in Juniper Gin Glaze Four Cheese Polenta & Bru

FOURTH COURSE

Assortment of Cheeses

Bleu de Basque (Spain), 5 Year Aged Gouda (Holland) Castle Rosso (Italy), Le Del de Cleron (France) Turkish Apricots, Medool Dates, Calmyrna Figs & Quince Paste

~or~

Chocolate Souffle Espresso Cream

~or~

Frangelico Crepes Candied Almonds

~or~

Cortland Apple Cinnamon Crumble Vanilla Ice Cream

SAMPLE SPRING DINNER

FIRST COURSE

Grilled Asparagus with Muscat Beaumes de Venise Sauce Morel Mushrooms & Cho

SECOND COURSE

Spring Vegetable Consomme with Marjoram & Oregano Brunoise of Vegetables &

~or~

Creamed Eggs with Golden Oesetra Caviar Thin Whole Wheat Toast & Lemon Vodk

~or~

Baby Spinach with Aged Balsamic Vinaigrette Roasted Red Peppers, Toasted Pe

~or~

Seared Foie Gras in Red Currant Glaze Ramps Tempura & Brioche Crouton

THIRD COURSE

Grilled Baby Beef Rib Eye with Roasted Garlic Puff Potatoes French Green Be

~or~

Pan Fried Shad Roe & Fillet in Whole Grain Mustard Sabayon Potato Gaufrette

~or~

Roasted Guinea Hen with Chanterelles Bordelaise Perfumed Basmati Rice Pilaf

~or~

Crispy Sweetbreads with Hazelnut Butter Roasted Fingerling Potatoes & Saute

FOURTH COURSE

Assortment of Cheeses

Shropshire Blue (England), Le Coulommieres (France) Roncal (Spain), Triple Cream Goat (Coach Farm) Turkish Apricots, Medool Dates, Calmyrna Figs & Quince Paste

~or~

Grand Marnier Souffle Chantilly Cream

~or~

Chocolate Mousse Pistachio Cream & Vanilla Crisp

~or~

Myers Lemon Tart Raspberry Coulis & Candied Pine Nuts

SAMPLE SUMMER DINNER

FIRST COURSE

Vine Ripe Brandy Wine Tomato with Fresh Mozzarella Diced Red Onion, Reduced

SECOND COURSE

Crispy Japanese Eggplant with Shrimp Tomato Sauce & Parsley Concassee

~or~

Smoked Veal Tongue with Foie Gras Mousse Wheat Toast & Port Gelee

~or~

Baby Spinach with Balsamic Shallot Vinaigrette Roasted Red Peppers, Toasted

~or~

Roasted Yellow Tomato Gazpacho Jumbo Lump Crabmeat, Cucumber & Pickled Cila

THIRD COURSE

Seared Filet of Beef with Roasted Bone Marrow Creamed Russet Potatoes & Gre

~or~

Poached Sole in Saffron Sauternes Cream Jasmine Rice Pilaf & Buttered Brocc

~or~

Grilled Lamb Chops with Mint Glaze Vegetable Cous Cous & Ratatouille Nicois

~or~

Sauteed Calves Liver with Crispy Bacon & Sauteed Onions Roasted Fingerling

FOURTH COURSE

Assortment of Cheeses

Mountain Gorgonzola (Italy), Grafton 3 Year Aged Chededar (Vermont) Smoked Double Gloucester (England), Brillat Savarin (France) Turkish Apricots, Medool Dates, Calmyrna Figs & Quince Paste