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sample prix fixe menu $68

Choice of One

Poached Shrimp Ceviche and Grilled Watermelon Salad toasted almonds, marinated red onions & lemon balm
Roasted Sea Scallop in a Sweet Corn Soup corn, hon shemiji mushrooms & tarragon
Pan Roasted Wild Alaskan Coho Salmon crab ravioli in a razor clam-herb broth, bok choi, blistered cherry tomatoes & enoki mushrooms
Whole Roasted Eden Brook Trout Stuffed With Swiss Chard and Orange Zest spaghetti squash, wilted arugula and roasted potatoes
Braised Flying Pigs Farm Pork Belly potato puree, cranberry beans with red wine onions
Violet Hill Farm Guinea Hen Stuffed With Summer Truffles and Savory escargot and hen of the woods mushrooms stewed with pearl onions, cauliflower baked in a bay cream
appetizers
Wild American Malossol Caviar toasted brioche, crème fraiche and shallots
Paddlefish				(1/2oz) 23
Hackleback				(1/2oz) 25
House Smoked Duck Breast With Caramelized Apples braised endive and pickled figs with apple cider vinaigrette				18
Yellowfin Tuna L’occidental flashed with beurre noisette and crispy shallots				16
Heirloom Tomato Tart on a Parmesan Sablée caramelized onions & a pinenut dressing				14
Crudo of Japanese Onaga Marinated With Lime and Coriander paddlefish caviar, radish & amaranth				18
entrees
Roasted Hudson Valley Squab sweet dumpling squash, brussels sprouts, baby beets & celery root puree				36
Steamed Zucchini Blossoms Filled With Grilled Corn and Ricotta zucchini-mint puree, cornmeal crusted squash & roasted anaheim pepper sauce				28
Whole Roasted Eden Brook Trout Stuffed With Swiss Chard and Orange Zest spaghetti squash, wilted arugula and roasted potatoes				32
Lobster Poached in Butter With Parsley-parmesan Foam lobster mushrooms, baby carrots & baby spinach				36
Pan Roasted Wild Alaskan Coho Salmon crab ravioli in a razor clam-herb broth, bok choi, blistered cherry tomatoes & enoki mushrooms				34
desserts $12
Baked Italian Plums With Ricotta Chiboust red plum granita & brown sugar shortbread
Chilled Lemon Verbena Soup With Yogurt Mousee local raspberries & blackberries with a nectarine sorbet
Warm Peach-cornmeal Tart blueberry compote & blueberry-cream cheese sorbet
Olive Oil Cake With Pinenut Emulsion concord grape sorbet & brandied raisins
Hazelnut-milk Chocolate Mousse Over Chocolate Crumble salted caramel ice cream & chocolate ganache
Housemade nectarine, concord grape or blueberry-cream cheese sorbet salted caramel or chocolate ice cream				(per scoop) 3
artisanal domestic cheese selection
Choice of Three $15 / Five $25
Vermont Butter co. "coupole", westerville, Vt goat’s milk, mild & tangy, light ash coating
Spring Brook Farm "tarentaise," reading, Vt cow’s milk, alpine style, aged 1 year
Consider Bardwell "manchester," West pawlet, Vt goat’s milk, nutty and earthy washed rind
3-Corner Field Farm "battenkill brebis", shushan, Ny sheep’s milk, aged 14 months, nutty flavor
3-Corner Field Farm "frere fumant", shushan, Ny sheep’s milk, lightly smoked and cave aged
Meadow creek, "grayson," galax, Va cow’s milk, wash rind, semi-soft
North Hendran Cheese Co-op "black River blue," willard, Wi cow’s milk, buttery, rich & creamy

A Six-course Chef’s Menu Is Available For $95

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