lunch

appetizers
Rabbit Terrine cooked in riesling and anise hyssop, fine herbs coulis				22
Dorade Royale flash cooked with sea urchin, yuzu and american caviar				26
Cauliflower Panna Cotta with yellowstone river caviar, cockle clams, and orange emulsion				27
Spiced Foie Gras Terrine with quince gelée and fresh walnuts				30
Sautéed Sullivan County Foie Gras with medjool date and lemon confit, chestnut tuile				32
Tartare of Yellowfin Tuna and Diver Scallops seasoned with yellowstone river caviar				33
Green Asparagus Soup with gyromitre mushroom				18
Sweet Pea Soup with slow cooked barley, parmesan crisp and savory cream				18
Seasonal Greens with goat cheese ravioli, beet carpaccio and truffle vinaigrette				17
Chilled Maine Lobster Salad seasoned with tahitian vanilla, granny smith apple and shiso				38
Rock Shrimp Risotto with wild ramps, fines herbs and hijiki				24
entrees
Flounder Fillet filled with black trumpet mushrooms, watercress sauce and wild rice				32
Roasted Maine Lobster with sweet potato fondant and black truffle vinaigrette				47
Chorizo-crusted Codfish with white coco bean purée and harissa oil				34
Baby Squid "linguini cut" sautéed with savoy cabbage, sausage from it's own ink and a mild curry infusion				28
Olive Oil Poached Scottish Salmon with wilted leek, celeriac and burgundy truffle sauce				35
Fine Herbs Braised Vermont Suckling Pig with parsnip pureé, roasted pineapple, and natural jus scented with cardamom				35
Pheasant Breast with truffled potato purée, brussel sprout fondue and vermont maple reduction				36
Pennsylvania Duck Breast with black trumpet marmalade, fleischneke, and banyuls jus				36
Black Angus Beef Tenderloin Poached in Spiced Cabernet with yukon gold potato strings, roasted hen of the woods and sweet-spicy glaze				42
multi-course lunch tasting menus
Chef Tasting Menu				125
Spring 2009 Tasting Menu				115

lunch prix fixe

Two Courses and Dessert $48. Three Courses and Dessert $58. Choice of

Grapefruit "soba" Noodle with fresh crabmeat and mint
Celeriac Soup smoked cod and vermont maple syrup
Choice of
Slow Baked Char spring mushroom, kolrabi and sorrel emulsion
Maine Lobster in Broth of Vegetable and Herb
Choice of
Roasted Rabbit with spring garlic, olive and potato gnocchi
Colorado Lamb Chop seasoned with niora pepper, fava bean fondue
Choice of
Baba Grand Marnier roasted mango, vanilla ice cream and lime sabayon
Milk Chocolate and Hazelnut Dacquoise with raspberry sorbet

spring awakening 4 course prix fixe dinner $65

As the Day's Light Lingers on the Abbey Aldrich Rockefeller Sculpture garden, the Menu Will Be Offered Monday Through Friday Until 6:30. Choice of

Grapefruit "soba" Noodle with fresh crabmeat and mint
Celeriac Soup smoked cod and vermont maple syrup
Choice of
Slow Baked Char spring mushroom, kolrabi and sorrel emulsion
Maine Lobster in Broth of Vegetable and Herb
Choice of
Roasted Rabbit with spring garlic, olive and potato gnocchi
Colorado Lamb Chop seasoned with niora pepper, fava bean fondue
Choice of
Baba Grand Marnier roasted mango, vanilla ice cream and lime sabayon
Milk Chocolate and Hazelnut Dacquoise with raspberry sorbet

three course prix fixe dinner $88

Artisanal Cheese Cart $21

appetizers
Rabbit Terrine cooked in riesling and anise hyssop, fine herbs coulis
Dorade Royale "flash cooked" with sea urchin, yuzu and american caviar
Cauliflower Panna Cotta with yellowstone river caviar, cockle clams, and orange emulsion
Spiced Foie Gras Terrine with quince gelée and fresh walnuts
Sautéed Sullivan County Foie Gras with medjool date and lemon confit, chestnut tuile
Tartare of Yellowfin Tuna and Diver Scallops seasoned with yellowstone river caviar
Hamachi, Black Truffle and Foie Gras Millefeuille truffle vinaigrette
Green Asparagus Soup with gyromitre mushroom
Sweet Pea Soup with slow cooked barley, parmesan crisp and savory cream
Seasonal Greens with goat cheese raviolis, beet carpaccio, and truffle vinaigrette
Chilled Maine Lobster Salad seasoned with tahitian vanilla, granny smith apple and shiso				supp 10
Escargot, Pearl onion, and Potato "gateau" with ginger parsley jus
Rock Shrimp Risotto with wild ramps, fines herbs and hijiki
entrees
Flounder Fillet filled with black trumpet mushrooms, watercress sauce and wild rice
Roasted Maine Lobster with sweet potato fondant and black truffle vinaigrette				supp 10
Chorizo-crusted Codfish with white coco bean purée and harissa oil
Baby Squid "linguini cut" sautéed with savoy cabbage, sausage from it's own ink and a mild curry infusion
Olive Oil Poached Scottish Salmon with wilted leek, celeriac and burgundy truffle sauce
Pheasant Breast with truffled potato puree, brussel sprout fondue and vermont maple reduction
Lemon Dusted Veal Sweetbread simmered in "vin jaune" with chestnuts and roasted heirloom cauliflower
Fine Herbs Braised Vermont Suckling Pig with parsnip purée, roasted pineapple, and natural jus scented with cardamom
Squab and Foie Gras "croustillant" with caramelized ginger jus and farm vegetable
Black Angus Beef Tenderloin poached in spiced cabernet with yukon gold potato strings, roasted hen of the woods and sweet-spicy glaze
chef tasting menu $125
Rabbit Terrine cooked in riesling and anise hyssop, fine herbs coulis
Tartare of Yellowfin Tuna and Diver Scallops seasoned with yellowstone river caviar
Ravioli of Escargot with slow poached quail eggs, escargot caviar and mustard greens
Maine Lobster Cappuccino
Chorizo-crusted Codfish with white coco bean purée and harissa oil
Pennsylvania Duck Breast with black trumpet marmalade, fleischschneke, and banyuls jus
Baba Grand Marnier roasted mango, vanilla ice cream and lime sabayon
spring tasting menu $115
Japanese Hamachi Tartare with yuzu, american sturgeon caviar and rome point oyster
Fresh Morel Mushroom and Fava Bean Salad roasted spotted prawn
Gewurztraminer Poached Foie Gras with young turnips and gingered rhubarb juice
Roasted Green Asparagus with cabernet and herb mousseline
Loup de Mer with grapefruit crumble and hazelnut oil
Modern Spring Lamb 'pot-au-feu'
Pineapple 'chartreuse' With Fresh Herb Sorbet
dessert selections
Lunch: Ala Carte $12. dinner: Dessert Included With Cheese Cart Option
Citrus "craquelin", Almond Mousseline and Tangerine Sorbet
Chocolate tart, Chocolate Crémeux and Sorbet
Pineapple 'chartreuse' With Fresh Herb Sorbet
Milk Chocolate and Hazelnut Dacquoise with raspberry sorbet
White Chocolate Crémeux caramelized bananas and ten flavor sorbet
Baba Grand Marnier roasted mango, vanilla ice cream and lime sabayon
Lemon Napoleon exotique fruit brunoise, and fromage blanc sorbet
Artisanal Cheese Cart				supp 10