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Menu Prestige

Menu Prestige list

Amuse bouche

 

Pressed Hudson Valley foie gras with candied ginger, tapioca and calvados jelly, toasted sourdough

(or Carpaccio of roasted eggplant, black figs, pickled chanterelles and hazelnuts)

 

Sautéed Maine diver scallops with braised veal cheeks, Tahitian vanilla, parsnip cream 

(or Mosaic of heirloom tomatoes, basil ricotta and mountain caviar, brown butter vinaigrette)

 

Slow cooked sablefish with butternut squash carpaccio, red wine vinaigrette  

(or Velouté of Portobello mushrooms, fricassée of winter vegetables and truffle)

 

Roasted breast of duck with red wine glazed figs and chicken liver rillette

or

Fillet of Brandt beef with braised short rib, cipollini onions, baby beets 

(or Chef’s preparation of seasonal vegetables)

Menu Prestige list continued

Pumpkin panna cotta, candied cranberries and gingerbread ice cream

or

Selection of cheeses from the trolley
($17.00 supplement)

 

Single-origin Venezuelan chocolate mousse, passion fruit, balsamic reduction and yogurt sorbet

 

Teas, coffees, infusions and Bon Bon trolley
($8.00 supplement)

Seven courses $150.00
Wine pairing $95.00

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.

The Menu Prestige is only available for the entire table.