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A La Carte
First Course
Mesclun Greens Salad
pickled red onion, seedless cucumber, maytag blue cheese,
candied nuts, muscat vinaigrette
12
Pan Seared Diver Sea Scallops
black lentils, applewood smoked bacon, brussel sprouts,
champagne cream
15
Jumbo Lump Crabmeat
roasted beet and jicama salad, wasabi aioli, toasted
hazelnuts, chilled tangerine “soup”
15
Glazed Pork Spare Ribs
toasted barley, poached golden raisins, apple and sherry
reduction
15
Hatties Caesar Salad
red and green romaine hearts, sourdough croutons, crispy
parmesan cup
13
**Seared Hudson Valley Foie Gras
tapioca pearls, puffed pastry crisp, blueberry syrup,
coconut pineapple Chantilly
22
*Rare Seared Big Eye Tuna
lychee, mango panna cotta, tuna tartar, ponzu vinaigrette
16
Handmade Lobster Ravioli
braised fennel, carmelized onions, lobster sauce, fennel
cream
16
Please ask to see our private rooms for your next personal
or corporate event.
Private rooms available for business lunches.
Chefs Mark Guzik and Jeffrey Wang
*Served semi-raw. **Cooked to order. Consuming raw or
undercooked meat, fish,
shellfish, or fresh shell eggs may increase your risk of
food-borne illness,
especially if you have certain medical conditions.
Second Course
**Long Island Duck
Breast
french beans, black trumpet mushrooms, crispy duck
spring roll, toasted cashews
33
Crisp Skinned Opakapaka
fresh artichoke, fennel and caper barigoule, black olive
oil, sundried tomato tapenade
34
**Grilled Filet Mignon
white beach mushrooms, gruyere and porcini mushroom dutchess
potato,
carmelized onion sauce
38
Creole Dusted Louisiana Redfish
black eyed peas, collard greens, white grits cake, crawfish
and lemon buerre blanc
33
Truffle Stuffed Chicken Breast
cippolini onions, roasted crimini mushrooms, baby arugula,
mushroom wellington, madeira jus
31
Pan Roasted Wild Striped Bass
portobello mushrooms, japanese eggplant, roasted tomato,
saffron risotto, mussel sauce
32
**Roasted Rack of Colorado Lamb
fava beans, baby carrots, shepherds pie, natural jus
42
**Grilled New York Sirloin
roasted shallots, herb roasted new potatoes, grilled
scallion, green peppercorn sauce
39
*****
five course tasting menu
eighty nine dollars
*****
five course tasting menu with 3 oz. wine pairings
one hundred nineteen dollars
*****
*Served semi-raw. **Cooked to order.
Consuming raw or undercooked meat, fish,
shellfish, or fresh shell eggs may increase your risk of
food-borne illness, especially if you
have certain medical conditions.
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