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Home > Restaurants > Mas (farmhouse)
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Choice of One
| Poached Shrimp Ceviche and Grilled Watermelon Salad toasted almonds, marinated red onions & lemon balm | ||||
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| 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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