Dinner Tasting

CHEF’S TASTING MENU
Winter 2015

SOUP OF SATUR FARMS CELERIAC & LOCAL POTATOES
with Truffled Crème Fraîche, Blue Potato Chips, and Crispy Celery
Chenin Blanc
, Paumanok, 2014, Aquebogue, NY

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*RAW YELLOWFIN TUNA
&
SEARED HUDSON VALLEY FOIE GRAS
(served raw)
with Glazed Daikon, Radish Syrup, and Micro Herbs

Lustau, Deluxe Cream Sherry, Spain

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BLACK TRUFFLE CRUSTED WILD ATLANTIC COD
with Satur Farms Butternut Squash, Oyster Mushrooms, Biodynamic Spinach,
and Walnut-Truffle Emulsion

Chardonnay, The Old Field, “Barrel Fermented” 2013, Southold, NY

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*SLICED STRIPLOIN OF AUSTRALIAN GRASS-FED BEEF
(cooked to your liking)
with Horseradish Whipped Potato, Ira Haspel’s Biodynamic Swiss Chard,
Invincible Summer Farms Carrots, and Veal Reduction

Garnacha/Merlot, Martinet, “Menut” 2013, Priorat, Spain

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CHOCOLATE SOUFFLÉ
with Espresso Custard Sauce
Cockburn’s, Ruby Porto, Portugal

150.

Tasting Size Wine Pairing
35.