Menu

Three Course Prix-Fixe Menu – 65

.

First Course

Red Merlin Beet “Pastrami”, Mustard Custard, Caraway Seed Crackers, Pickled Pearl Onions, Dill Sour Cream, Dill Fronds

.

Kona Kampachi Sashimi, Granny Smith Apple Jus, English Cucumber, Watermelon Radish, Cilantro Jalapeno Mayonnaise *

.

Chilled Chicken Breast Presse, Romaine Stems, “Caesar Dressing”, 24 Month Aged Parmigiano Crisp, Garlic Bread Crumbs *

.

Hudson Valley Foie Gras Mousse, Ambrosia, Pineapple, Mandarin Orange, Coconut Meringue, Tangerine Lace * (Add $10)

.

.

Second Course

Red Kuri Squash, Oregon Lobster Mushrooms, Carrot Puree, Thai Red Curry, Crispy Rice Noodle, Thai Basil

.

Butter Poached Jumbo Prawn, Corn Tortilla Pudding, Tomatillo Jam, McClendon’s Sweet Corn Broth, “Huitlacoche Truffle” *

.

Crispy Niman Ranch Pork Belly, Lump Blue Crab “Rangoon”, Charred Baby Bok Choy, Sweet and Sour Sauce, Ginger Infusion *

.

Blanquette De Veau – Strauss Veal Sweetbreads, Japanese Hakurei Turnips, Cippolini Onion, Sweet Onion Jam, Thyme *

.

.

Third Course

Confit Blanca Eggplant, Hummus “Dumplings”, Fennel Bulb, Peppadew Pepper Puree, Israeli Sheep Feta, Fennel Stalk, Basil

.

Seared Chula’s Wild Nordic Halibut, Halibut “Bacalao Fritter”, Potato Pave, Tartar Sauce, Celery Root, Shaved Celery, Veloute *

.

Pastrami Cured Muscovy Duck Breast, Kohlrabi Puree, Rye Crusted Poached Kohlrabi, Mustard Green, Spiced Dijon Duck Jus *

.

Prime N.Y. Strip Steak, Beef Short Rib, Oyster Mushrooms, Parsley Root, Creamy Garlic Puree, Parsley Coulis * (Add $10)

————————————————————————————–

Dessert & Cheese

Washington Crimson Pear Tart, Poached Crimson Pear, Meringue, Red Grape Jam – 9

.

Pecan Toffee Torte, Dark Chocolate Mousse, Whipped Cream, Crystalized Maple Syrup – 9

.

Petite Beignets, Pumpkin Spice Latte Pastry Crème, Toasted Hazelnut Crumble, Powdered Sugar – 9

.

Cheese Plate – Bold or Mild – Selections of Soft, Aged & Blue, Accoutrements, Nuts & Noble Toast – 16