Chef’s Five Course Dégustation

“Pad Thai”

hawaiian hearts of palm, maine sweet shrimp, mung bean sprouts,

roasted peanuts, tamarind vinaigrette

Winter Citrus Salad

sunchoke purée, toasted pistachios

♦ ♦ ♦

Crispy Skin Filet of Quinault River Steelhead Trout

smoked potato “fondant”, sunchoke purée, ikura

Sautéed Rhode Island Black Bass

glazed parsnips, black trumpet mushroom emulsion, baby spinach

♦ ♦ ♦

Sautéed Breast of Paine Farms Squab

hawaiian hearts of palm, fresno chillies, fried shallots, lime-basil vinaigrette,

squab consommé

“Légume Gratinée”

artichokes, fava beans, asparagus, turnips, pearl onions, black olives, reggiano-parmesan

Sautéed Artisan Foie Gras

french green lentils, melted onions, huckleberry infused sauce

~ $18 supplement ~

♦ ♦ ♦

Black Tea Scented Breast of Fulton Valley Duck

mashed sweet potatoes, caramelized baby turnips, “confit” leg, smoked citrus-duck jus

Loin of Millbrook Farms Venison “Cuit Sous Vide”

braised red cabbage, herbed “spaetzle”, whole grain mustard sauce

♦ ♦ ♦

Malted Bourbon-Banana Bread Pudding

hazelnut shortbread, sweet cream sherbet, maple spiced anglaise

Chocolate-Macadamia Nut Tart

coconut-kahlúa cream, caramelized pineapples, “café au lait” sherbet

~ five courses $105 ~

~ three courses available upon request ~