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three-course lunch tasting menu

Suckling Pig & Foie Gras terrine, Frisée & Radish Salad muscadet, château les fromenteaux 'clos du poyet' loire valley, france 2005				29
Sweet Corn soup, White asparagus, Basil ravioli, Corn Silk Tea assyrtico, domaine sigalas santorini, greece 2005				29
Pan Seared Blue cod, Stewed Rice beans, Red Wine Sauce st. veran, domaine des valanges burgundy, france 2006				29
Braised Veal breast, Wild mushrooms, Carrot Emulsion tempranillo, vizcarra ribera del duero, spain 2005				29
Raspberry feuillete, White Chocolate & Caramel Ganache monbazillac, chateau belingard, bordeaux, france 2002				29
Assiette de sorbet, Crispy Meringue muscat a petit grains, domaine magellan languedoc, france 2003				29

three-course wine pairing $50

five-course lunch tasting menu

goat cheese & artichoke ravioli
Organic Chicken Liver paté, Frisée salad, Toasted Brioche cassis blanc, domaine du bagnol provence, france 2005				46
Braised Pork belly, Fingerling Potato purée, American Caviar pinot gris, coleman vineyard willamette valley, oregon 2005				46
Maple Leaf Duck Breast & Leg confit, Fava Beans & English Peas fabrice gasnier, chinon 'cuvée vieilles vignes' loire valley, france 2005				46
Pacific halibut, bacon, endives, Oklahoma pecans, Balsamic Reduction vin gris de pinot noir, robert sinskey vineyards carneros, california 2006				46
Chef's Selection of American cheeses, Toasted Walnut Bread montlouis-sur-loire, francois chidaine 'clos de breuil' loire valley, france 2005				46
Banana mousse, Crème de café, Chocolate Dentelle monbazillac, chateau belingard, bordeaux, france 2002				46
Gaufrette Au chocolat, Chocolate Ice Cream banyuls, domaine de la casa blanca languedoc-roussillon, france 2005				46

four-course wine pairing $80

appetizers

Sweet Corn soup, Basil Ravioli				18
Mackerel Tartare mustard ganache, american caviar				16
Organic Suckling Pig & Foie Gras Terrine frisée & radish salad				18
Escargot & Polenta Gâteaux garlic & parmesan chips, red wine sauce				17
Organic Mesclun Salad crudité of market vegetables, shallot vinaigrette				12
Maine Lobster Salad black truffle mayonnaise, vanilla cider reduction				28
Seared Hudson Valley Foie Gras rose water, dried fruit purée				26
Crispy Frog's Legs sweet garlic purée, parsley coulis				19

entrées

Organic Veal black olive polenta, swiss chard, calvados jus				42
Sautéed Black Sea Bass wild mushrooms, green asparagus, red wine sauce				32
Maple Leaf Duck Breast & Leg Confit fava bean & english pea, crispy duck prosciutto				34
Crispy Poussin white asparagus, wilted spinach & wild mushrooms, foie gras emulsion				31
Pan Seared Day Boat Scallops carrot orange purée, artichoke heart chips, orange gastrique				33
Venison Loin potato & venison sausage gratin, fennel pistachio powder, beet reduction				37
Sugar Cane & Coffee Marinated Pork Chop broccoli rabe, white sweet potato purée				34
Corn Crusted Saddle of Lamb fava & soybean purée, tomato confit				42
Pacific Halibut bacon, pecans, endives, balsamic reduction				38

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