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sample dinner

3-Course Prix Fixe (prelude / Day Boat or Land / Dessert or cheese) $92. Chef's Tasting - 12 / 16 Courses $165 / $195. Wine Pairings Available

preludes
Upon Request Organic Field Greens / Vegetarian Menus
Fava Bean Agnolotti mangalitsa prosciutto, pecorino, nettle pesto
Spring Vegetable Salad parmesan textures, herbal bath
Frog Legs 64 degree farm egg, spring garlic-parsley emulsion
Long Island Fluke Cru citrus-ginger broth, avocado, chili
Wild Mushroom Risotto asparagus, morel butter
Peekytoe Crab Salad compressed cucumber, curry, yogurt
Sea Urchin Panna Cotta chilled ocean consommé, caviar, seaweed tuiles
Day Boat Lobster smoked ricotta-potato mousseline, cèpes				supp 6
day boats
Wild Dover Sole cauliflower variations, lemon, truffle gremolata				supp 15
Halibut "en croute" peas "à la française," spring onion, rhubarb-mint jus
Wild Striped Bass squid ink "pearls," romesco mousse, basquaise flavors
Diver Sea Scallops asparagus, vin jaune, morel vinaigrette
the land
Elysian Fields Lamb Duet fresh chickpea textures, goat cheese, demi-sec tomato				supp 10
Painted Hills Farm Rib-eye "loaded potato," scallion, béarnaise cloud
Thomas Farm Squab foie gras, rhubarb pain perdu, tokyo turnips
Four Story Hills Farm Cochon de Lait gooseberry mostarda, ramps, black garlic coulis

vegetarian

3 Course Prix Fixe $82. 8 Course Vegetarian Tasting Menu Prix Fixe $115 / With Wine Pairings Additional $80

preludes
Spring Vegetable Salad parmesan textures, herbal bath
Fava Bean Agnolotti ramps, pecorino froth, nettle pesto
Avocado citrus-ginger broth, chili, shiso
Fresh Chickpea Salad demi-sec tomato, olive, goat cheese
Compressed Cucumber curry, yogurt, peanuts
Asparagus Variations morels, vin juane sabayon
entrees
Wild Mushroom Risotto asparagus, morel butter
Cauliflower Textures lemon, truffle gremolata, brown butter pudding
Peas "a la francaise" wild mushrooms, rhubarb-mint jus
&Quot;raclette 2012" heirloom potatoes, mushroom "soil"
&Quot;porterhouse" Garnish creamed spinach, loaded potato, onion rings
Seasonal Vegetable Composition flavors and textures of spring

pre-theater

Available 5pm-6:15pm tuesday-saturday. Prix Fixe 2 Course $68 / 3 Course $88

preludes
Upon Request Organic Field Greens / Vegetarian Menus
Fava Bean Agnolotti mangalitsa prosciutto, pecorino, nettle pesto
Spring Vegetable Salad parmesan textures, herbal bath
Frog Legs 64 degree farm egg, spring garlic-parsley emulsion
Long Island Fluke Cru citrus-ginger broth, avocado, chili
Wild Mushroom Risotto asparagus, morel butter
Peekytoe Crab Salad compressed cucumber, curry, yogurt
Sea Urchin Panna Cotta chilled ocean consommé, caviar, seaweed tuiles
Day Boat Lobster smoked ricotta-potato mousseline, cèpes				supp 6
day boats
Wild Dover Sole cauliflower variations, lemon, truffle gremolata				supp 15
Halibut "en croute" peas "à la française," spring onion, rhubarb-mint jus
Wild Striped Bass squid ink "pearls," romesco mousse, basquaise flavors
Diver Sea Scallops asparagus, vin jaune, morel vinaigrette
the land
Elysian Fields Lamb Duet fresh chickpea textures, goat cheese, demi-sec tomato				supp 10
Painted Hills Farm Rib-eye "loaded potato," scallion, béarnaise cloud
Thomas Farm Squab foie gras, rhubarb pain perdu, tokyo turnips
Four Story Hills Farm Cochon de Lait gooseberry mostarda, ramps, black garlic coulis
prix fixe desserts
Available After 9:30pm 3 Course Prix Fixe $28. Sommelier Wine Pairings Additional $18
Sweet Prelude
Passion Fruit "cannoli" coconut tapioca, exotic fruit soup
Yogurt Panna Cotta rhubarb sorbet, strawberry "sponge," .25 year aged balsamic
Apple "pain perdu" brown butter ice cream, green apple cloud, rum raisin sauce
Chocolate Textures milk chocolate flan, bittersweet chocolate mousse, confiture de lait
Picholine Petits Fours and Chocolates
desserts $20
Citrus Pavlova meyer lemon curd, blood orange sorbet, pine nuts, olives
Chocolate Textures milk chocolate flan, bittersweet chocolate mousse, confiture de lait
Apple "pain perdu" salted caramel ice cream, green apple cloud, rum raisin sauce
Yogurt Panna Cotta rhubarb sorbet, strawberry "sponge," 25 year aged balsamic
Passion Fruit "cannoli" coconut tapioca, exotic fruit soup
Selection of Sorbets and Ice Creams
Selection of Artisanal Cheeses cave-ripened				supp 7.50
french press coffees $14
Listed From Lightest to Richest
Guatemala Santa Is a Bel Cup of Excellence super clean featuring sweet notes of ripe nectarine brilliantly offset by a sparkling, citric acidity
Picholine Signature Blend full-bodied with hints of grapefruit and dark chocolate
Bin 16 the cup boasts bright, ripe fruity notes, supported by a delightful mix of east african and central american acidity against the backdrop of a lavish mouth feel
Arabian Mocha-java a velvety body, delicate acidity and aromas that range from bittersweet chocolate to sweet spice to blackberry
Decaf fonté Blend lingering roasty and chocolate notes with sparkling acidity

chef's tasting 12 / 16 courses, wine pairings available

loose leaf teas $10

black
Organic Assam a rich tea with a sweet honey flavor
Peaches and Ginger a blend of black teas with pieces of peach and ginger root
Decaf Darjeeling naturally decaffeinated black tea from darjeeling, india
red
Organic Rooibos slightly sweet and nutty
Thai Rooibos blends rooibos, cinnamon, ginger, coconut and lemongrass
white
Mutan White a light, slightly sweet tea
White Vanilla Grapefruit smooth citrus notes with indulgent vanilla aroma
green
Organic Bancha certified organic from china, light and clean tasting
Jane’s Garden a blend of bancha tea and rose buds
Decaf Sencha a brisk naturally decaffeinated green tea from china
chai
Indian Spice assam tea with cardamom and spices
Chai Hara green tea, cardamom, cinnamon, nutmeg, coriander and ginger
tisane
Chamomile pure egyptian chamomile buds
Spiced Plum a delightful infusion of cinnamon and plums

5 course tasting

Prix Fixe $110 . / With Wine Pairings Additional $80. Amuse Varies

Spring Vegetable Salad parmesan textures, herbal bath
Long Island Fluke Cru citrus-ginger broth, avocado, chili
Peekytoe Crab Salad compressed cucumber, curry, yogurt
Wild Mushroom Risotto asparagus, morel butter
Fava Bean Agnolotti mangalitsa prosciutto, pecorino, nettle pesto
&Quot; Raclette 2012" heirloom potatoes, mushroom "soil"
Diver Sea Scallops asparagus, vin jaune, morel vinaigrette
Halibut "en croute" peas "à la française," spring onion, rhubarb-mint jus
Wild Striped Bass squid ink "pearls," basquaise flavors
Frog Legs 64 degree farm egg, spring garlic-parsley emulsion
Cochon de Lait celery root, compressed apple
Painted Hills Farm Beef "loaded potato," scallion, béarnaise cloud
Passion Fruit "cannoli" coconut tapioca, exotic fruit soup
Yogurt Panna Cotta rhubarb sorbet, strawberry "sponge," 25 year balsamic
Apple "pain perdu" caramel ice cream, apple cloud, rum raisin sauce

8 course tasting menu

Prix Fixe $145. With Wine Pairings Additional $95. Amuse Varies

Sea Urchin Panna Cotta chilled ocean consommé, caviar
Peekytoe Crab Salad compressed cucumber, curry, yogurt
Sauteed Foie Gras gooseberry mostarda, pepper cress
Foie Gras "shabu shabu" sweet and sour duck bouillon
Day Boat Lobster smoked ricotta-potato mousseline, cèpes
Diver Sea Scallops asparagus, vin jaune, morel vinaigrette
Halibut "en croute" peas "à la française," spring onion, rhubarb-mint jus
Wild Dover Sole cauliflower variations, lemon, truffle gremolata
Elysian Fields Lamb Duet garlic royale, fennel "bagna cauda," eggplant
Thomas Farm Squab endive, smoked cashew, pomegranate vinaigrette
Roquefort Textures mousse, caramelized meringue, sherbet, sauternes gelée
Strawberry "cloud" salted chocolate "rice krispies"
Chocolate Textures milk chocolate flan, bittersweet chocolate mousse, confiture de lait
Citrus Pavlova meyer lemon curd, blood orange sorbet

bar

snacks
Manchego Tempura spicy tomato powder				14
&Quot;chips and dip" raclette, spiced potato				8
Amuse Varies chef selection				10
Quail Egg en Croute wild hackleback caviar				(per piece) 8
Prosciutto Lollipops fig meringue, arugula				14
&Quot;loaded potato" bacon, scallions				10
tasting plates
Fava Bean Agnolotti mangalitsa prosciutto, pecorino, nettle pesto				12
Spring Vegetable Salad parmesan textures, herbal bath				12
Frog Legs 64 degree farm egg, spring garlic-parsley emulsion				22
Long Island Fluke Cru citrus-ginger broth, avocado, chili				14
Wild Mushroom Risotto asparagus, morel butter				15
Peekytoe Crab Salad compressed cucumber, curry, yogurt				14
Halibut " en croute" peas "à la française," spring onion, rhubarb-mint jus				18
Wild Striped Bass squid ink "pearls," romesco mousse, basquaise flavors				18
Diver Sea Scallops asparagus, vin jaune, morel vinaigrette				15
Painted Hills Farm Rib-eye "loaded potato," scallion, béarnaise cloud				25
Thomas Farm Squab endive, smoked cashew, pomegranate vinaigrette				24
Four Story Hills Farm Cochon de Lait celery root, compressed apple, mustard seed aigre-doux				20
duets of cheese & wine
For Each With 3oz $18. Wine Pairings 3 Course Tasting Menu $50. / 5 Course Tasting Menu $70
Sainte Maure goat’s milk - cave aged, loire valley, france
Bouillon-d'orleans, vouvray, Loire Valley 2009
Fromage Du Marquis sheep’s milk - soft cheese corsica france
Domaines Des braves, régnié - Cru Beaujolais 2010
Robiola cow & sheep’s milk - washed rind, italy
Scarzello Barbera d’ alba, "superiore", Piedmont 2007
Ibores goat’s milk - from extremeadura, spain
Alonso del yerro, Ribera del Duero 2008
Pleasant Ridge Reserve cow’s milk - from wisconsin
Dr. Frank gewürztraminer, Finger lakes, New York 2010
Vacherin Fribourgeois cow’s milk - from switzerland
Pinot gris, hugel, "classic", Alsace 2008
Scharfe Maxx cow’s milk - washed rind, canton thurgau switzerland
Zind-humbrecht muscat, Alsace 2009
Tomme Du Berger goat & sheep’s milk - washed rind, provence france
Chapoutier, "la ciboise", Luberon 2009
Winnemere cow’s milk - washed rind, greensboro, vermont
Riesling, Heinz eifel, "eiswein", rheinhessen, 2009
La Peral cow’s milk - light blue, asturias, spain
Chateau petite-vedrines, Sauternes 2007
Bayley Hazen Blue cow’s milk - blue, vermont
Blandy’s 10 Year Malmsey Madeira
Persille Du Malzieu sheep’s milk - blue, roussilion, france
Churchills, Late-bottled Vintage Porto 2003

wine by the glass

champagne & sparkling wine
Moët & Chandon "impérial- brut réserve"				24
Bernard Rémy brut rosé				28
Lenz north fork of long island 2005				20
white wine
Riesling s.a.prum, "urziger wurzgarten" - kabinett 2009				16
Sauvignon Blanc marc deschamps, pouilly-fumé 2008				17
Muscat zind-humbrecht, alsace 2009				16
Gewurtztraminer dr. frank, finger lakes, new york 2010				14
Verdicchio baron pizzini, "dominé", castello di jesi 2009				15
Chenin Blanc françois chidaine, montlouis-sur-loire 2008				14
Pinot Gris hugel, "classic", alsace 2008				16
Viognier barboursville, ‘reserve’, monticello 2010				14
Fiano deconciliis, "donnaluna", campania 2010				15
Chardonnay jean et gilles lafouge, meursault 2008				24
Heitz cellars, Napa Valley 2008				18
red wine
Gamay domaines des braves, régnié - cru beaujolais 2010				14
Pinot Noir domaine rollin, pernand-vergelesses, burgundy 2007				21
Westrey, Willamette Valley 2009				19
Grenache / Syrah chapoutier, "la ciboise", luberon 2009				15
Tempranillo emilio moro, ribera del duero 2007				19
Cabernet Blend chateau le peyre, st-estèphe, bordeaux 2004				22
Barbera D'alba scarzello, "superiore", piedmont 2007				18
Brunello di Montalcino collemattoni 2005				24
Meritage chapellet, "mountain cuvée", napa valley 2009				20

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