SAMPLE DINNER MENU

DINNER STARTERS

ORGANIC CAULIFLOWER SOUP ~ Blue Crab, Four-Cheese Sourdough Crisp, Roasted Garlic ~ $9.95
HAWAIIAN AHI THREE WAYS ~ Tangerine-Pistachio Relish, Truffle Cream, Lemon Hollandaise, Sweet Pepper Puree ~ $17.95
CRISPY “CHICKEN-FRIED” SWEETBREADS~ Green Onion Biscuits, “Andouille Sausage Gravy”, Quail Egg ~ $16.50
CHINO FARMS BEET SALAD~ Meyer Lemon-Goat Cheese Soufflé, Bernard Farms Citrus, Sylvetta Arugula ~ $15.25
HUDSON VALLEY FOIE GRAS “NIGIRI”~ Brûléed Mango, Sesame, Pomegranate Soy ~ $18.25
CRAB THREE WAYS~ Cake, Salad, Tempura Fried, Yuzu Ice, Mango Puree, Chili Aioli ~ $16.75
CHINO FARMS BABY ARTICHOKES TWO WAYS~ Warm Salad, Beer Battered, Olive Aioli, Saffron-Fennel Puree ~ $16.50
ARTERRA CAESAR SALAD ~ Hearts of Romaine, Garlic Croutons ~ $9.25 9.25

MAIN COURSES

GRILLED DAY BOAT SCALLOPS~ Artichoke Agnolottis, Chino Farms English Peas, Organic Pea Tendrils ~ $31.25
BABY NEW ZEALAND LAMB TWO WAYS~ Olive Crusted Petite Rack, Braised Shoulder & Spring Onion Tart ~ $36.75
SAUTÉED ALASKAN HALIBUT~ Cockle “Chowder”, Fingerling Potatoes, Bacon Lardons, Braised Organic Chard ~ $32.25
LONG ISLAND DUCK THREE WAYS~ Breast, Confit, Foie Gras, Chino Farms Strawberries, Aged Balsamic ~ $33.75
STUFFED RAINBOW TROUT~ Maine Lobster & Chorizo Stuffing, Black Eye Peas, “Chimchurri”, Chipotle Aioli ~ $30.25
CHINO FARMS ENGLISH PEA TORTELLONIS~ Pea Tendrils, Mint Froth, Sunflower Seed Brown Butter ~ $24.95
RIB EYE PÁVE & SHORT RIB ~Cauliflower Gratin, Chino Farm Vegetable Roast, Maytag Bleu Cheese ~ $36.95

TASTING MENUS
No Substitutions Please

FARM FRESH TASTING MENU ~ $65.00
Wine Pairings ~ $45.00


ORGANIC CAULIFLOWER SOUP ~ Blue Crab, Four-Cheese Sourdough Crisp, Roasted Garlic
SPY VALLEY, SAUVIGNON BLANC, MARLBOROUGH, 2007

CHINO FARMS BABY ARTICHOKES TWO WAYS ~ Warm Salad, Beer Battered, Olive Aioli, Saffron-Fennel Puree
A-Z, PINOT GRIS, OREGON 2006

CHINO FARMS BEET SALAD ~ Meyer Lemon-Goat Cheese Soufflé, Bernard Farms Citrus, Sylvetta Arugula
SCHLOSS GOBELSBURGER, GRUNER VELTLINER, LANGEN LOIS, AUSTRIA, 2006

CHINO FARMS ENGLISH PEA TORTELLONIS ~ Pea Tendrils, Mint Froth, Sunflower Seed Brown Butter
OLI VIER JOUAN, HAUTES CÔTE DE NUITS, BOURGOGNE, 2005

TROPICAL TASTING ~ Lemon Tart, Kiwi Sorbet, Panna Cotta
CASTELNAU DE SUIDIRAUT, SAUTERNES 2003

CHEF’S TASTING MENU ~ $72.00
Wine Pairings ~ $52.00

HAWAIIAN AHI THREE WAYS ~ Tangerine Pistachio Relish, Truffle Cream, Lemon Hollandaise, Sweet Pepper Puree
LUCIEN ALBRECHT, GEWURZTRAMINER, ALSACE 2006

CRISPY “CHICKEN-FRIED” SWEETBREADS ~ Green Onion Biscuits, “Andouille Sausage Gravy”, Quail Egg
SCHLOSS GOBELSBURGER, GRUNER VELTLINER, LANGEN LOIS, AUSTRIA, 2006

STUFFED RAINBOW TROUT ~ Maine Lobster & Chorizo Stuffing, Black Eye Peas, “Chimichurri”, Chipotle Aioli
HEXAMER, RIESLING, “QUARTZIT”, NAHE, GERMANY, 2005

RIB EYE PÁVE & SHORT RIB ~ Cauliflower Gratin, Chino Farm Vegetable Roast, Maytag Bleu Cheese
VIADER, DARE, CABERNET FRANC, NAPA VALLEY, 2004

VALRHONA CHOCOLATE TASTING ~ Layer Cake, Sorbet, Nougatine
MARENCO, BRACHETTO D’ AQUI, PIEDMONT, ITALY, 2005

7 COURSE
CHEF INSPIRED GRAND TASTING
89.00
Seven Courses created especially for your table
focused on today’s freshest market ingredients.
*requires participation of entire table
Wine Pairings 69.00 and Up

Executive Chef Jason Maitland