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Hudson Valley Foie Gras pate and roasted garlic hummus served with lingonberry preserves, cornichons, minced onion, fire roasted red peppers, capers, olive tapenade, garlic toast points and kirschwasser soaked pumpernickel.
maple chestnut purée, pomegranate syrup
Bavarian mustard vinaigrette, huckleberry reduction
horseradish potato pillow, cabernet reduction
wild mushroom mousse, smoked gouda, tomato confit, petit pea coulis
lump crab meat, sautéed shiitake mushrooms lemon chive beurre blanc
Bingham Hill blue cheese polenta, gremolada, sauce au naturel
warm petite spinach, hazelnut encrusted Camembert, potato crouton, boar bacon vinaigrette
baby greens mélange, cucumber ribbon, Point Reyes blue cheese, orange blossom honey glazed pecans, smoked cipollini onion vinaigrette
marrow mousseline, brunoise of vegetables
spiced sugar cane marinated Muscovy duck breast and leg confit, cranberry bread pudding, blood orange purée
Tuscan white bean purée, fig gastrique
Boursin polenta, truffled madeira glace
nightly selection of fresh seafood, chef's selection and preparation
German mustard Gold potatoes, apple braised red cabbage, candied shallot reduction
corn tamal, sweet basil cream, quail egg
white chocolate mousse, vanilla syrup
cinnamon crème anglaise
Meyer lemon curd, candied mint
nightly selection of house made ice cream, glazed profiteroles
chocolate quill
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