| |
|
Cheeses
Enjoy 9 Selections @ $24.
Hubbardston
soft ripening, with blue veining
(goat's milk) Hubbardston,
Massachusetts
***
Du Village
thin crusted, washed rind,
triple cream,
rich and decadent
(cow's milk)
Warwick, Canada
***
Putney Tomme
sharp, semi-firm, natural rind
(cow's milk)
Vermont, U.S.A.
***
Camembert Le Chatelein
soft, ripe, assertive
camembert style
(cow's milk)
Normandie, France
***
Dorset Drum Cheddar
sharp, nutty, buttery
(cow's milk)
England
***
Antico Mugello
firm pecorino, soaked in tomato
(sheep's milk)
Mugello, Italy
***
Boule and Noire
semi-firm, slightly sweet, black
truffle
studded gouda
(cow and sheep's milk)
Holland
***
Cypress Grove
lightly aged, fresh center
(goat's milk)
California, U.S.A
***
Timson
soft, creamy, washed rind, robust flavor,
natural orange rind
(cow's milk)
Vermont, U.S.A.
|
Pre Dinner Menu
Seafood Selections
"The Baby Grand"
6 oysters, 2 prawns, 4 crab claws
....$32.
"The Grand"
12 oysters, 4 prawns, 8 crab claws
....$60.
"The Grand Plateau"
12 oysters, 4 prawns, 8crab claws,
1oz. osetra caviar
....$125.
"One Dozen Oysters"
East Coast: Island Creek
Massachusetts
West Coast: Hood Canal, Washington
....$20.
Jumbo Prawn Cocktail
2 prawns
....$21.
Jonah Crab Claws
8 Claws
....$16.
Oestra Caviar, Caspian Sea, Russia
served with warm blinis, sour cream, and
egg whites
1oz.....$80
|
|
|
|
| |
|
First Course
Mesclun Greens Salad
pickled red onion, seedless cucumber, maytag blue cheese,
candied nuts, muscat vinaigrette
Pan Seared Diver Sea Scallops
black lentils, applewood smoked bacon, brussel sprouts,
champagne cream
Jumbo Lump Crabmeat
roasted beet and jicama salad, wasabi aioli, toasted
hazelnuts, chilled tangerine “soup”
Glazed Pork Spare
Ribs
toasted barley, poached golden raisins, apple and sherry
reduction
Hatties
Caesar Salad
red and green romaine hearts, sourdough croutons, crispy
parmesan cup
**Seared Hudson Valley Foie Gras
tapioca pearls, puffed pastry crisp, blueberry syrup,
coconut pineapple chantilly
(8 dollar supplement)
*Rare Seared Big Eye Tuna
lychee, mango panna cotta, tuna tartar, ponzu vinaigrette
Handmade Lobster Ravioli
braised fennel, carmelized onions, lobster sauce, fennel
cream
Please ask to see our private rooms for your next
personal or corporate event.
Private rooms available for business lunches.
*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
Crisp Skinned
Opakapaka
fresh
artichoke, fennel and caper barigoule, black olive oil,
sundried tomato tapenade
**Grilled Filet Mignon
white beach mushrooms, japanese eggplant, roasted tomato,
saffron risotto, mussel sauce
Creole
Dusted Louisiana Redfish
blackeyed peas, collard greens, white grits cake,
crawfish and lemon buerre blanc
Truffle Stuffed Chicken Breast
cippolini onions, roasted crimini mushrooms, baby
arugula,
mushroom wellington, madeira jus
Pan Roasted Wild Striped Bass
portobello mushrooms, japanese eggplant, roasted
tomato, saffron risotto, mussel sauce
**Double Cut Colorado Lamb Chop
fava beans, baby carrots, shepherds pie, natural jus
**Grilled New York Sirloin
roasted shallots, herb roasted new potatoes, grilled
scallion, green peppercorn sauce
three course menu
sixty nine dollars per person
*****
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.
|
|
|
| |
|
Additional Coffees:
(regular or decaffeinated)
Cappuccino…..5.00
Espresso…..4.00
Double Espresso…..7.00
International Coffees…..9.00
Silk Wrapped Tea Selections
by Mighty Leaf ®:
Black Teas:
Organic Breakfast
a robust, awakening blend of the finest black
tea leaves: Ceylon, Darjeeling, and Assam
Earl Grey Decaf
high-grown Ceylon and China black
teas combined with the smoky orange notes of Bergamot fruit
Earl Grey
rich organically grown black tea
leaves and golden buds with a twist of citrus organic
bergamot
Orange Dulce
luscious rich brew teeming with
notes of orange, vanilla, and jasmine blossoms, reminiscent
of an aged port
Vanilla Bean
black tea leaves with Madagascar
vanilla beans
White Orchard
melon and peach blended with pure
China
white tea, light caffeine
Herbal Teas:
(naturally decaffeinated)
Marrakesh Mint
organic peppermint leaves, a
well-rounded infusion with sweet lingering notes, capturing
the cool and pure essence of peppermint
African Nectar
African Rooibos leaves, teeming
with tropical fruits and blossoms
|
Chamomile Citron
Egyptian Chamomile with subtle
slices
of citrus fruit
Green Teas:
Organic Hojicha
China green tea leaves scented with
Arabian jasmine buds
Green Tea Tropical
smooth green tea leaves
harmoniously blended with sweet tropical fruits making an
ideal introduction to green tea
Dessert Selections
Tahitian Vanilla Crème Brulee
seasonal berries
Housemade Sorbets
mixed berry, coconut, grand marnier
Chocolate Hazelnut Tart
chocolate custard, phyllo crust,
vanilla
scented whipped cream
Roasted Pecan Pie
caramelized brown sugar and brandy,
vanilla ice cream
Dessert Tasting for Two
Chef's selection of six desserts
served on two plates
($10 supplement)
Tiramisu Bombe
mascarpone mousse, devils food cake,
espresso scented ganache
Chocolate Caramel Lava Cake
flourless chocolate cake, caramel
center
Housemade Ice Creams
espresso chip, maple walnut,
cinnamon
Peanut Butter Cheesecake
Oreo crust, milk chocolate swirl,
peanut butter ganache |
|
Pastry Chef:
Alexandra Lawson |
|
|
|
|
