SECOND COURSES
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GRILLED MONKFISH MEDALLION with
LEMON & ROSEMARY
36.
BABY ARTICHOKE, SWEET PEA & ROASTED PEPPER
RAGU |
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MAINE DAY BOAT HALIBUT WITH FORBIDDEN RICE 37.
HONSHIMEJI MUSHROOM BROTH, SNOW PEA SALAD & COCONUT
MILK |
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PAN ROASTED MONTAUK STRIPED BASS WITH LOBSTER SAUCE 40.
CRISP SATUR FARM POTATOES, FAVA BEANS & BRANDY |
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SEARED YELLOW FIN TUNA WITH EXOTIC SAUCE
38.
LOCAL CORN, BOK CHOY & SMOKED LEEK
HASH, RED MUSTARD GREENS
WITH SEARED FOIE GRAS $20.00 SUPPLEMENT |
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ROASTED ORGANIC AMISH COUNTRY CHICKEN , SHERRY JUS 30.
HARICOTS VERT & WARM FINGERLING POTATO SALAD WITH DILL |
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HANDMADE FETTUCCINI WITH WAGU BEEF
MEATBALLS 30.
LOCAL HEIRLOOM CHERRY TOMATO SAUCE & BASIL |
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GRILLED NATURAL LAMB LOIN WITH SUMMER
TRUFFLE RISOTTO 45.
CUMIN SCENTED BABY FENNEL & CARROTS, POMEGRANATE
MOLASSES |
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NATURAL N.Y.S. VEAL CHOP,
MARSALA WINE SAUCE 48.
WILD MUSHROOMS, TRUFFLED LOCAL POTATO PUREE |
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PRIME DRY AGED SIRLOIN STEAK, RED WINE
JUS 48.
CELERY ROOT & CHEDDAR GRATIN, GRILLED
ASPARAGUS
Summer 2008
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