Five Course Prix Fixe Menu – 95
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Amuse Bouche
Chef’s Whim…
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First Course
Australian Hiramasa Kingfish Crudo
Sweet & Sour Fresno, Crispy Caper, Garlic Poppy Seed Aioli, Chive Oil, Kaffir Buttermilk Broth
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Second Course
Jerusalem Artichoke Salad
Baby Red Gem Lettuce, Fennel Sunchoke Puree, Crispy Sunchokes, Calabrian Herb Emulsion, Sambal Vinaigrette
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Supplemental Course
Cast Iron Seared Hudson Valley Foie Gras
Cayenne Butternut Squash Cake, Apple Butter, Cider Gel, Granny Smith Apples, Sunflower Sprouts
2 Ounce Portion $25
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Third Course
Pan Seared Gnocchi “Rueben”
Pastrami Cured Sonoma Duck Breast, Cabbage & Brussels Slaw, Rye Breadcrumbs, Swiss Cheese, Dijon Duck Jus
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Fourth Course
Linz Prime Rib Eye Steak*
Basmati Rice con Pimenton, Sautéed Broccolini, Balsamic Onions, Caramelized Onion Jam, Pepper Pot Demi-Glace
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Fifth Course
Gateau en Chocolate
Devil’s Food Cake, Dark Chocolate Mousse, Dulce De Leche, Vanilla Whip, Mint Ganache, Raspberry Relish