Lunch Tasting

CHEF’S LUNCH TASTING MENU

Winter 2015

ASSORTMENT OF ROASTED IRA HASPEL’S BABY BEETS
with Goat Cheese, Pistachios, and Sherry-Shallot Dressing
Grüner Veltliner,
 Hirsch #1 2013 Niederösterreich, Austria

OR

*HAND-CUT SASHIMI GRADE YELLOWFIN TUNA TARTARE
(served raw)
with Ponzu, Taro Chips, and Micro Herbs

Grüner Veltliner, Hirsch #1 2013 Niederösterreich, Austria

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SEARED ATLANTIC SEA SCALLOPS
with Local Salsify, Stephanie Gaylor’s Heirloom Fingerlings, Ira’s Mustard Greens, and Fines Herb Sauce
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 Winter Greens, Invincible Summer Farms Carrots,
and Red Wine Reduction

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CHOCOLATE SOUFFLÉ TART
with Salted Caramel Ice Cream
Cockburn’s, Ruby Porto, Portugal

60.

Tasting Size Wine Pairing

25.