Dinner Menu

 Introduction

Crispy Seared Pork Belly

caramelized onion pancake, spicy pepitas, kumquat jam

8~

Tartufo En Croute

duck prosciutto, dried fig, honeycomb

8~

Braised Short Rib and Gnocchi

candied bacon, smoked tomato jus

9~

Brandy Poached Lobster–

seafood tart, tarragon mornay, caviar

15~

Hudson Valley Foie Gras –

sweet potato sugar cookie, mango panna cotta

16~

Cheese Plate

house made garnishes, dried fruits, breads and crackers

Choice of

One  8~    two  12~    three  16~    four  20~

Soups and Salads

Sherry Crab Bisque

lemon crème fraîche, jumbo lump crab

6/9~

Butternut Squash and Pear Soup

buttermilk biscuit, spiced apple jam,

tasso, chili oil

5/8~

Hearts of Romaine

garlic anchovy emulsion, parmesan tuille, brioche,

 sundried tomato tapenade

9~

Smoked Pear and Arugula

goat cheese mousse, cranberries, orange blossom honey,

candied walnuts

10~

Duck Confit Salad

root vegetables, pomegranate kernels, smoked chick peas,

 candy apple vinaigrette

14~

Seafood Course

Pan Seared Colossal Shrimp

lobster bacon raviolis, crispy frisée,

sweet corn salad, red pepper chantilly

15/28~

Crispy Skin Red Snapper

black garlic risotto, preserved tomato, squid,

orange fennel emulsion, black sea salt

16/29~

Coriander Seared Ahi Tuna

yuzu tapioca pudding, sea beans, squash blossom,

mango, jicama, blood orange

16/30~

Crab Cakes

fingerlings, organic carrots, melted leeks,

crispy celery,lobster corn nage

16/30~

Meat Course

Hudson Valley Duck

white chocolate celeriac puree, marcona almonds, drunk cherries,

haricot vert, foie pear emulsion

16/29~

Free Range Chicken

apple bacon mousse, Peruvian potatoes, fried brussel sprouts, crispy skin

cider vinegar madiera jus

26~

Herb Roasted Beef Tenderloin

kabocha puree, fennel seed pastry,red currant marrow jus, coffee onion marmalade,

18/34~

Cocoa Nib Crusted Broken Arrow Ranch Antelope

smoked carrot, chestnut gnocchi, chard, huckleberry port reduction

17/32~

Daily Vegetarian Entrée

Side Dishes

Roasted Foraged Mushrooms   8~

Fried Brussel Sprouts  8~

White Truffle Pomme Puree   8~

Mac n Brie”   8~

Voss sparkling and still water    6~

Executive Chef - Donny Merrill

-18% gratuity will be added to parties of six or more-

Ask about our private dining rooms and conference center for

 private functions and business meetings.