dinner

We Welcome You to Construct Your Meal Any Way You'd Like According to Your Appetite - From One Plate to a Multi-course tasting. Dishes on Pages One and Two Are Served in Appetizer size; Those on Page Three Are Half-entrée Portions

one
Tarte Flambée alsatian thin crust tart with crème fraîche, onion and applewood smoked bacon				14
Wild Mushroom Soup with toasted chorizo ravioli				15
Modern Liverwurst ith four pickled vegetables				12
Winter Green Salad with shell beans, hickory smoked goat cheese and "greek salad vinaigrette"				15
Arctic Char Tartare with basil and trout caviar				16
Upside Down Tuna Tarte with fennel, japanese cucumber and aïoli				18
Warm Veal and Goat Cheese Terrine with watercress				15
Steak Tartare with quail egg				16
two
Paprika Laced Foie Gras Torchon with red endive, meyer lemon and pomegranate				22
Slow Poached Farm Egg "in a jar" with maine lobster, sunchokes and sea urchin froth				20
Fresh Grilled Shrimp with green cabbage and gruyère salad				17
Seared Diver Scallops with asian pear, citrus and spiced lobster consommé				20
Grilled Squid with aleppo flatbread, tomato confit and baked lemon yukon coulis				17
Roasted Long Island Duck Breast with peppercorn-crusted apples and toasted pistachio-truffle dipping sauce				17
Homemade Alsatian Country Sausage with sauerkraut and whole grain mustard sauce				17
Cavatelli "carbonara" with pancetta, wild mushrooms and escargots				19
Baekeoffe of lamb, conch and tripe				15
three
Wild Salmon with horseradish crust, cabbage and riesling				17
Grilled Yellowfin Tuna with crispy veal sweetbreads and preserved lemon				19
Loup de Mer with cockles and organic vegetables in its own broth				19
Crispy Atlantic Cod with celery and granny smith apple salad, sauce gribiche and american caviar				28
Poussin with braised hearts of romaine, parmesan and anchovy				16
Gaeta Olive-crusted Quail with chorizo, barley, toasted almonds and pickled pearl onions				18
Beer Braised Pork Belly with spring pea purée and ginger jus				17
Duck Confit with shishito pepper hash, passion fruit and natural jus				20
Short Rib Pot Au Feu				21
Roasted Opal Farm Lamb Chop with artichokes, manchego, and extra virgin olive oil				24
dessert
Beignets with maple ice cream, caramel and mango marmalade				10
Citrus Carpaccio with green apple-basil sorbet				11
Coffee and Vanilla Sundae with pecan bisquit				12
Caramel and White Chocolate Trifle with apricot gelée				15
Apple Strudel with pecans and prune armagnac ice cream				12
Pistachio Dark Chocolate Dome with pistachio ice cream and amaretto gelée				12
Modern Cheesecake with almond crumble, raspberry and 'fromage blanc' sorbets				11
Hazelnut Dacquoise with milk chocolate chantilly				11
Ice Cream or Sorbet choice of three flavors				9
coffee and "t"
Iced Matcha Latte				6
La Colombe philadelphia, pa
Coffee				4
Espresso				3.75
Cappuccino				4.75
"t" vancouver, canada $6
Moma Blend
Imperial English Breakfast
Imperial Earl Grey
Pear Tree Green
Jasmine Green Oolong
Decaffeinated Earl Grey
Decaffeinated English Breakfast
Herbal Spiced Chai
Vanilla Rooibos
Harmony
dessert and fortified wines
Villa Giada Moscato D'asti piedmont 2006				8
Albert Seltz Sylvaner "la Colline Aux poiriers," alsace 2001				16
Kracher Auslese Cuvée neusiedlersee				11
Tokaji Classic Winery Late Harvest hungary 2004				10
Olivares Monastrell Dulce jumilla 2003				12
madeira
Sercial the rare wine company, charleston special reserve				16
Verdelho vinhos barbeito, 1981 vintage				38
Boal the rare wine company, boston special reserve				16
D'oliveiras, harvest, 1983				32
Malmsey the rare wine company, new york special reserve				16
port
Fonseca, Bin 27				12
Smith woodhouse, Lodge Reserve				10
Churchill's, 10 Year Tawny				13
Graham's, 20 Year Tawny				18
Quinta Do noval, 40 Year Tawny				34
Taylor-fladgate, Late Bottled Vintage 2003				12
Croft, 2000 Vintage				23
Broadbent selections, 1997 Vintage				21