Lunch Tasting

CHEF’S LUNCH TASTING MENU

 IRA & KK’S GEM LETTUCE, ROASTED BEETS AND HAZELNUTS
tossed in a Sherry-Shallot- Dressing, Topped with Ricotta Salata
Viura,
CVNE, “Monopole” 2013 Rioja, Spain
OR
SPRING SWEET PEA SOUP
with Butter Poached Lobster, Tiny Croutons and Mint
Viura,
CVNE, “Monopole” 2013 Rioja, Spain
~
HERB BASTED EAST COAST HALIBUT
in an Artichoke Broth with Porcini Mushrooms, Pancetta and Extra Virgin Olive Oil
Brooklyn Oenology, “Social Club White” 2013 Mattituck, NY
OR
*SPICE-DUSTED BIG EYE TUNA STEAK ALA PLANCHA
(served raw)
with Cured Tomatoes, Fennel, Celery, Picholine Olives and Salted Capers
Ros
é of Merlot, Croteaux, 2014 Southold, NY
~
*BRAISED LONG ISLAND DUCK LEG
with French Green Lentils and Assorted Root Vegetables
Cabernet Franc, Kontokosta, 2012 Greenport, NY
OR
*SIRLOIN OF GRASSFED JOYCE FARMS BEEF
(cooked to your liking)
with Caramelized Fennel, Polenta and a Pancetta Red Wine Ragout
Merlot/ Cab. Franc/ Cab. Sauv., Ch. Le Rey 2010 Côtes De Bordeaux, France
~
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

60.

 Tasting Size Wine Pairing
25.


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