Dinner Tasting

CHEF’S TASTING MENU
Spring 2015

 *RAW HAMACHI & SEARED HUDSON VALLEY FOIE GRAS
(served raw)
with Glazed Daikon, Radish Syrup and Chervil
($15 supplement as a first course)
Capataz Adrés, Lustau, “Deluxe Cream”, Portugal
~
SEARED DAYBOAT LONG ISLAND SEA SCALLOPS
with Peas, Mint and a Lobster Bisque
Chardonnay, The Old Field, “Barrel Fermented” 2013 Southold, NY
~
LIGHTLY SMOKED GARLIC AND PISTACHIO SAUSAGE
with Asparagus and Sauce Gribiche
Sauvignon Blanc, Anthony Nappa, “Reminisce” 2013 Southold, NY
~
*SIRLOIN STEAK OF GRASSFED JOYCE FARMS BEEF
with Baby Carrots, Cipollini Onions, Swiss Chard, Truffle Potato Purée and Black Garlic Jus
Cabernet. Sauvignon, Lava Cap, 2012 El Dorado, CA
~
CHOCOLATE SOUFFLÉ TART
with Roasted Cherries and Hazelnut Ice Milk
Osborne’s, “Special Reserve” Ruby Porto, Portugal
or
RHUBARB SHORTCAKE
with Sauternes Poached Rhubarb, Strawberries, Yogurt Sabayon, Strawberry Sorbet and Candied Pistachios
Sauv. Blanc/Semillon/Muscadelle
, Ch. Petit Vedrines 2006, Sauternes, France

150.

 Tasting Size Wine Pairing
35.

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