Danube Menu (Dinner)

appetizers
Roasted Sweet Organic Beets horseradish fromage blanc and toasted pumpkin seed dressing				9
Carinthia "schlutzkrapfen" High Altitude Austrian Cheese Ravioli with harvest corn sauce and smoked mushrooms				11
Oxtail consommé with bone marrow dumpling and fresh celery				10
entrées
Japanese Yellowtail with austrian crescent potato, leaf spinach, belvedere vodka and salmon roe				35
Port Wine Glazed Venison with brussels sprouts braised salzburger red cabbage and huckleberry sauce				32
Braised Tender Beef Cheeks in a zweigett wine sauce, with garlic chive späetzle, and carrots				29
Veal Wiener Schnitzel with austrian crescent potatoes, cucumber salad, mixed greens and lingonberries				30
Boiled Beef "kavalierspitz" served with traditional garnishes, leaf spinach, apple-horseradish				28

appetizers
Seared Hudson Valley Foie Gras with pomegranate, crème brûlée of foie gras with mushroom goulash				19
Sugar Snap Pea Soup with maine lobster and garlic chive				12
entrées
Pennsylvania Chicken Breast with budapest paprika sauce, cheese spätzle zucchini and artichoke				27
Slow Braised Hungarian Beef Goulash with quark späetzle				26
Almond Crusted Halibut with parsnip purée fava beans, haricot vert and wild mushrooms				26
dessert
Original Viennese Apple Strudel crème anglaise and tahitian vanilla ice cream				10

appetizers
Organic Mesclun Salad with herbed goat cheese, spiced pecans, and sherry vinaigrette				9
Diver Sea Scallop and New England Crabmeat with paradeiser coriander and fresh lemon thyme sauce				16
Freshly Harpooned Sashimi Quality Bluefin and Hamachi Tuna key lime pickled onion, pumpkin seed oil and sesame mustard dressing				14
entrées
Maine Day Boat Lobster with sunchoke, mango, hon-shimeji mushrooms and a saffron curry broth				32
Braised Nantucket Wild Striped Black Bass with globe artichoke and basil				30
Chestnut Honey Glazed Long Island Duck Breast with wild mushrooms, corn purée and seared foie gras				31

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