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lunch

Two-Course Prix fixe: One appetizer, One Main course $28

appetizer
Endive and Treviso with black mission figs and prosciutto san danielle
Heirloom Beets with lynnhaven farms chèvre frais, rye crumble and nasturtium
Balik Salmon with pommes dauphine, frisée and crème fraîche
Slow Poached Organic Egg with parmigiano-reggiano, mushrooms and celery
Tagliolini with white alba truffles and parmigiano-reggiano				supp 95
Chicken velouté with veal sweetbreads and black truffles
Ravioli with butternut squash, sage and amaretti
main course
Scottish Salmon Mi-cuit with horseradish, cucumber and dill
Seared Atlantic Skate with cauliflower, capers and almonds
Slow Cooked Pink Snapper with saffron-endive nage and ginger
Nova Scotia Lobster Navarin with chestnuts, butternut squash and tarragon				suppl 15
Boudin Blanc with savoy cabbage, whole grain mustard and poached seckel pear
Roasted Organic Chicken with lemon, rosemary and black truffles (for two)
Bone Marrow Crusted Beef Tenderloin with saffron onions and braised shallots				suppl 15
Venison Civet with brussels sprouts, bacon, sweet potato and chestnuts
gourmand lunch $68
Wine Pairings $45
Heirloom Beets roasted with lynnhaven farm chèvre frais, rye crumble and nasturtium
Balik Salmon salad with pommes dauphine, chives and crème fraîche
Nova Scotia Lobster navarin with chestnuts, butternut squash and tarragon
Millbrook Farms Venison roasted with brussels sprouts, hen of the woods mushrooms and gingerbread purée
Chocolate Peanut Butter Palette caramel popcorn and popcorn ice cream

dinner

Three Course Prix Fixe $88. Two savory, One Sweet

appetizers
Heirloom Beets salad with lynnhaven farm chèvre frais, rye crumble and nasturtium
Hawaiian Prawns roulade with avocado, lime and yogurt
Alaskan King Crab variations with green apple, cilantro and madras curry
Knoll Krest Farm Egg slow poached with matsutake mushrooms and everglades frogs’ legs
Foie Gras torchon with blis maple syrup, pain d’épices and greenmarket apples				suppl 20
Di Palo Ricotta gnocchi with violet artichokes, taggiasca olives and bacon
White Alba Truffles tagliolini with parmigiano-reggiano				suppl 95
fish & crustaceans
Atlantic Pink Snapper slow cooked with saffron-endive nage and ginger
Mediterranean Loup de Mer salt crusted with chanterelles, malabar spinach and tomato confit (for two)
Nova Scotia Lobster navarin with chestnuts, butternut squash and tarragon				suppl 20
meat & poultry
Four Story Hill Farm Suckling Pig roasted with sweet potato, brussels sprouts, pickled plums and amaretti
Black Angus Beef bone marrow crusted with saffron soubise and braised shallots
Millbrook Farms Venison herb roasted with glazed bosc pear, black trumpet mushrooms and bacon
Organic Milk Fed Chicken roasted with lemon, rosemary and black truffles (for two)
Grimaud Farms Muscovy Duck honey lavender glazed with florence fennel, black mission figs and spices (for two)
gourmand "eleven" $175
Chef Daniel Humm’s Selection of Eleven Courses
taste of autumn $125
Wine Pairings $95
Hors D’oeuvres
Hawaiian Prawns roulade with avocado, lime and yogurt
Dover Sole slow cooked with matsutake sabayon and nasturtium
Four Story Hill Farm Suckling Pig confit with crabapple chutney, cipollini onions and cider jus
Millbrook Farms Venison herb roasted with gingerbread purée, porcinis and black mission figs
Araguani Chocolate ganache with sweet potato dauphine and chestnut honey
Mignardises

dessert

Selection of House Made Tarts blueberry & brown sugar crumble, lemon meringue, cranberry linzer tart, pistachio & roasted fig, chocolate caramel
&Quot;cookie plate" a selection of macarons				12
Fromages Naturels a selection of artisanal cheeses				15
fruit
&Quot;caramel apple" toffee, walnuts and granny smith apple ice cream
Blueberry & Sweet Corn bread pudding with buttermilk sorbet
Tahitian Vanilla soufflé vermont quark and passion fruit sauce
sorbet & ice cream
Chocolate
Cassis
Buttermilk
Passion Fruit
Hazelnut
Vanilla
Popcorn
Espresso
Brown Butter
Ricotta
Granny Apple
chocolates
Flavors of Autumn amedei chocolate, piemontese hazelnuts and espresso
Mint Chocolate Chip ice cream sandwich with araguani chocolate
Chocolate Peanut Butter Palette caramel popcorn and popcorn ice cream
Eleven Madison’s Symphony no. 2 chocolate tart with caramel and maldon sea salt

bar

hors d'oeuvres
Hawaiian Prawns crostini with shaved fennel				12
Foie Gras mousse with peach chutney on brioche				9
Petit Farcis Niçois zucchini, onion, tomato and pepper				15
Veal Sweetbreads crispy cornets with parsley				8
Elysian Fields Farm Lamb burgers with house made pickles				12
Pizzetta "carbonara" lardons, goat cheese, caramelized onions				18
Gougères gruyère and fleur de sel				9
appetizers
Green Salad with buttermilk, chives and black pepper				14
Octopus Salad with radish, avocado and mizuna				17
Goat’s Milk Ricotta Gnocchi with artichokes, olives and bacon				18
Chicken velouté with chanterelles and black truffles				15
Poached Egg with frog legs, farro and summer truffles				16
main courses
Roasted Halibut with sweet corn, radishes and purslane				32
Seared Dorade with celeriac, tomato confit and star anise				28
Lamb Sausage with arugula, tomato confit and pomme purée				26
Black Angus Beef with saffron onions and braised shallots				36
dark spirited cocktails
Creole Julep venezuelan rum, cognac, bourbon, mint, turbinado sugar, fee brothers’ whiskey bitters				15
À la Louisianne stanley arthur, famous new orleans drinks, circa 1937 rye whiskey, carpano antica formula vermouth, bénédictine, peychaud's bitters				15
Rye Noir rye whiskey, keemun black tea, blackberry liqueur				14
The Modern Mule bourbon, apple brandy, campari, spicy ginger soda				12
Morning Glory Fizz harry johnson, new & improved bartender’s manual, circa 1888 scotch, absinthe verte, citrus, egg white				13
Blood and Sand harry craddock, savoy cocktail book, london, circa 1930 scotch, cherry heering, italian vermouth, orange				13
Japanese Cocktail "professor" jerry thomas, the bartender’s guide, circa 1862 cognac, orgeat syrup, lime, bitter truth decanter bitters				12

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