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Home > Restaurants > Tocqueville
Menus provided by Menupages
| appetizers | ||||
|---|---|---|---|---|
| Cauliflower Soup roasted sunchokes, black truffle vinaigrette, and toasted marcona almonds | 14 | |||
| Cato Farm Bloomsday Cheddar Salad shaved fennel, frisee, migliorelli roasted bosc pear and hazelnut vinaigrette | 14 | |||
| Sashimi and Tartar of Bluefin Tuna pickled green papaya, lychee, hearts of palm and kalamansi vinaigrette | 16 | |||
| Roasted Baby Beet and Artichoke Salad goat cheese mousse, sweet carrot puree and basil seed vinaigrette | 16 | |||
| House Cured Terrine of Hudson Valley Foie Gras pineapple chutney, toasted sicilian pistachios and ice wine yuzu gelee | 22 | |||
| Truffled Creamy Parmesan Grits and Sunny Side Up Country Egg squire hill farm araucana egg and house cured veal bacon | 24 | |||
| Grilled Lobster salad of avocado, frisee, fresh hearts of palm and citrus basil dressing | half 24 | whole 36 | ||
| Parmesan and Lemon Risotto hedgehog mushrooms, toasted pine nuts, mustard greens, parmesan foam and fines herbs | 16 | 26 | ||
| California Sea Urchin and Angel Hair Carbonara sea lettuce, lime and soy | 21 | |||
| Fishers Island Oysters Served on the Half Shell | (6pcs) 15 | (9pcs) 21 | ||
| entrees | ||||
| House Made Tofu braised mushrooms, ginger, hearts of palm and porcini consomme | 22 | |||
| Seared Yellowtail Tuna Salad Nicoise field greens, fingerling potatoes, fresh beans, breakfast radish, soft boiled egg, tomato compote and black olive vinaigrette | 28 | |||
| Pan Roasted Day Boat Cod fennel, roasted cauliflower, harissa and pernod saffron broth | 28 | |||
| Seared Diver Sea Scallops and Foie Gras wild mushrooms, braised artichokes and cider vinegar gastrique | 34 | |||
| Lavender Skewered Artic Char gingered spaghetti squash, tokyo turnips, thumbelina carrots and champagne tarragon emulsion | 26 | |||
| Lightly Smoked Duck Breast baby bok choy, asian pear and citrus star anise consomme | 32 | |||
| Oven Roasted Poussin bacon lardons, spaetzle, ramps, fava beans, morel mushrooms, and green garlic jus | 29 | |||
| Sixty Second Seared Dry Aged Sirloin frisee salad, toasted brioche, squire hill farm araucana egg and mushroom jus | 34 | |||
| chef's tasting menu $68 | ||||
| Five-course tasting. Our Chefs Will Design a Special Seasonal Menu For You to Enjoy | ||||
For Three Course Menu and With a Wine Pairing $47 (three ½ gl)
| appetizers | ||||
|---|---|---|---|---|
| Roasted Baby Beet and Artichoke Salad goat cheese mousse, sweet carrot puree and basil seed vinaigrette | ||||
| Carrot Curry Soup coconut milk, kaffir lime and grilled eggplant puree | ||||
| entrees | ||||
| Herb Tagliatelle rainbow swiss chard, toasted pine nuts and lemon parmesan foam | ||||
| Pan Roasted Hake fennel, roasted cauliflower, harissa and pernod saffron broth | ||||
| desserts | ||||
| Chocolate Hazelnut Terrine cappuccino ice cream | ||||
| Selection of Homemade Ice Creams | ||||
| appetizers | ||||
|---|---|---|---|---|
| Cauliflower Soup roasted sunchokes, black truffle vinaigrette and toasted marcona almonds | 16 | |||
| Cato Farm Bloomsday Cheddar Salad shaved fennel, frisee, roasted migliorelli bosc pear and hazelnut vinaigrette | 16 | |||
| Roasted Baby Beet and Artichoke Salad goat cheese mousse, sweet carrot puree and basil seed vinaigrette | 18 | |||
| Fishers Island Oysters served on the half shell | (6pcs) 17 | (9pcs) 22 | ||
| Sashimi and Tartar of Bluefin Tuna pickled green papaya, lychee, hearts of palm and kalamansi vinaigrette | 22 | |||
| Grilled Octopus chick peas, olives, parsley puree, confit potatoes and smoked tomato vinaigrette | 20 | |||
| Truffled Creamy Parmesan Grits and Sunny Side Up Country Egg squire hill farm araucana egg and house cured veal bacon | 26 | |||
| California Sea Urchin and Angel Hair Carbonara sea lettuce, lime and soy | 21 | |||
| House Cured Terrine of Hudson Valley Foie Gras pineapple chutney, toasted sicilian pistachios and ice wine yuzu gelee | 22 | |||
| Parmesan and Lemon Risotto hedgehog mushrooms, toasted pine nuts, mustard greens, parmesan foam and fines herbs | 17 | 29 | ||
| entrees | ||||
| House Made Tofu braised mushrooms, ginger, hearts of palm and porcini consomme | 24 | |||
| Lavender Skewered Arctic Char green market asparagus, tokyo turnips, thumbelina carrots and champagne-watercress emulsion | 28 | |||
| Pan Roasted Day Boat Cod fennel, roasted cauliflower, harissa and pernod saffron broth | 34 | |||
| Seared Diver Sea Scallops and Foie Gras wild mushrooms, braised artichoke and cider vinegar gastrique | 39 | |||
| Poached Maine Lobster baby leeks, salsify, celery root-hazelnut ravioli and armagnac-lobster broth | 39 | |||
| Oven Roasted Poussin bacon lardons, spaetzle, ramps, fava beans, morel mushrooms and green garlic jus | 32 | |||
| Lightly Smoked Duck Breast baby bok choy, asian pears and citrus star anise consomme | 36 | |||
| Prime Dry-aged Sirloin of Beef caramelized cipollini onions, roasted trumpet royal mushrooms, baby carrots, potato puree and braised oxtail | 41 | |||
| tasting menu $125 | ||||
| Five Course. With Wine pairing. Four course Tasting Menu | ||||
| Cato Farm Bloomsday Cheddar Salad shaved fennel, frisee, roasted migliorelli bosc pear, and hazelnut vinaigrette | ||||
| Truffled Creamy Parmesan Grits and Sunny Side Up Country Egg squire hill farm araucana egg and house cured veal bacon | ||||
| Seared Diver Sea Scallops and Foie Gras wild mushrooms, braised artichoke and cider vinegar gastrique | ||||
| Seasonal Souffle house made ice cream | ||||
| chef's tasting menus | ||||
| Five-course $110, Seven-course $125. Our Chefs Will Design a Special Seasonal Menu For You to Enjoy | ||||
3 Course. With Wine Pairing $59. Dining Room Available Before 6:30pm. Available in Our Bar Area All Night
| appetizers | ||||
|---|---|---|---|---|
| Cauliflower Soup roasted sunchokes, black truffle vinaigrette and toasted marcona almonds | ||||
| Cato Farm Bloomsday Aged Cheddar Salad roasted bosc pear, fennel, frisee and hazelnut dressing | ||||
| Green Market Salad sherry wine vinaigrette | ||||
| Fishers Island Oysters (6pcs) served on the half shell | ||||
| entrees | ||||
| Lavender Skewered Arctic Char greenmarket asparagus, tokyo turnips, thumbelina carrots and champagne watercress emulsion | ||||
| Parmesan and Lemon Risotto hedgehog mushrooms, toasted pine nuts, mustard greens, parmesan foam and fines herbs | ||||
| Oven Roasted Poussin bacon lardons, spaetzle, ramps, fava beans, morel mushrooms and green garlic jus | ||||
| House Made Tofu braised mushrooms, ginger, hearts of palm and porcini consomme | ||||
| desserts | ||||
| Blood Orange Cheese Cake blood orange sorbet and candied kumquats | ||||
| Bittersweet Chocolate Bon Bon hazelnut ice cream | ||||
| Selection of Homemade Ice Creams | ||||
| desserts | ||||
| Steamed Chocolate Pudding Cake bourbon pecan ice cream | 14 | |||
| Blood Orange Cheese Cake blood orange sorbet and candied kumquats | 14 | |||
| Frozen Banana Souffle roasted bambini banana and coconut lime sorbet | 12 | |||
| Caramelized Granny Smith Apple Tart served warm with creme fraiche | (for 2) 18 | |||
| Bittersweet Chocolate Bon Bon hazelnut ice cream | 14 | |||
| Selection of Homemade Ice Creams or Sorbets | 10 | |||
| Selection of Cheeses raisin walnut toasts and seasonal accompaniment | 16 | |||
| today's cheese selection | ||||
| La Coupole - Vermont french style creamy goat's milk cheese | ||||
| Sarvecchio Sartori - Wisconsin cow's milk cheese with a distinctive fruity flavor | ||||
| Ossau-iraty Vielle - Pyrenees sheep's milk cheese with a distinct nutty and caramelized flavor | ||||
| Oregon Blue - Oregon cow's milk bleu cheese with sweet caramel and hazelnut flavors | ||||
| beer | ||||
| Light Beer Abita Light Abita Springs la | 7 | |||
| Pilsner Prima Pils Victory Brewing co. Pennsylvania | 7 | |||
| Weisse Ale Brooklyner-schneider Hopfen weisse, Bavaria Germany 500ml | 10 | |||
| 2Xipa Double Trouble Founders Brewing co, Grand Rapids Mi | 8 | |||
| Rye Ipa Hop Rod Rye Bear Republic Healdsburg Ca | 7 | |||
| Maibock Dead Guy Ale Rogue Brewery Newport or | 7 | |||
| Coffee Stout Founders Breakfast Stout Grand Rapids Mi | 8 | |||
| hors d’oeuvres | ||||
| Fisher Island Oysters on the Half Shell | (6pcs) 15 | (9pcs) 21 | ||
| Gougeres | 7 | |||
| Red Beet Cannelloni with montrachet goat cheese | 6 | |||
| Croquettes of Celery Root and Potato black truffle mayonnaise | 7.50 | |||
| House-cured Pressed Tranche of Duck Foie Gras sherry wine pearls, pickled fig compote and toasted brioche | 22.50 | |||
| Japanese Yellowtail Crudo grapefruit mostarda, jicama and lychee | 18 | |||
| today's cheese selection $16 | ||||
| Selles sur Cher - poitou, France soft goat, creamy core, buttery texture, and firm minerality | ||||
| Tomme Du Savoie - savoie, France semi-firm cow's milk, nutty and creamy | ||||
| Gouda - Holland cow's milk, aged four years with sharp caramel nuances | ||||
| La Peral - Spain cow's and sheep's milk, a light, subtle blue | ||||
| cocktails | ||||
| Marconi aperol, beefeater gin, lemon juice and sparkling wine | 14 | |||
| El Chavez ron diplomatico reserve, fresh lime, muddled mint, and champagne | 15 | |||
| Blackberry Meringue Martini belvedere black raspberry, stolichnaya vanilla, and blackberries | 14 | |||
| Greenmarket Bellini greenmarket fruit and sparkling wine | 15 | |||
| Chinese Storm house infused gosling’s black seal rum, canton ginger liqueur, grilled oranges | 13 | |||
| La Parisina gran centernario plata tequila, chambord, pineapple, and champagne | 14 | |||
| The Thinking Man’s Man isle of jura ‘superstition’ single malt, amaro ciao ciaro, agustura bitters, lucid absinthe wash, chamomile grappa sugar cube | 14 | |||
| caipirinha | ||||
| Classic Caipirinha sagatiba pura cachaca, sugar, muddled limes | 12 | |||
| Elderflower Grapefruit Caipirinha sagatiba pura cachaca, st.germain, fresh grapefruit, burnt orange twist | 13 | |||
| Brazilian Manhattan sagatiba vehla aged cachaca, sweet vermouth, house brandied cherries | 14 | |||
| champagne & sparkling | ||||
|---|---|---|---|---|
| Nv Cava Brut Reserva Segura Viudas Penedes Spain | 12 | |||
| Nv Cremant D'Alsace Brut Zero Valentin Zusslin alsace France | 15 | |||
| Nv Bollinger Special Cuvee Ay France | 22 | |||
| white & rose | ||||
| 2010 Sancerre rosé la Grange Dimière Jean-max Roger Loire France | 16 | |||
| 2009 Côtes Du Rhone Blanc Tardieu-laurent Rhone France | 16 | |||
| 2010 Alabariño Ambar Granbazan Rías Baixas Spain | 18 | |||
| 2010 Riesling Kabinett Rudersheimer Klosterlay Leitz Rheingau | 15 | |||
| 2010 Pouilly-fumé les Loges Pierre Marchand Loire France | 14 | |||
| 2006 Rully 1er Cru la Pucelle Domaine Giboulet Burgundy France | 20 | |||
| red | ||||
| 2010 Barbera D’alba Moccagatta Piedmont Italy | 13 | |||
| 2008 Crozes-hermitage les Launes Delas Rhone France | 14 | |||
| 2008 Cabernet Sauvignon Prelius Maremma Italy | 13 | |||
| 2010 Pinot Noir Relativity Santa Rita Hills California | 15 | |||
| 2008 Monthelie Chateau Puligny-montrachet Burgundy France | 17 | |||
| 2009 Bordeaux Chateau Tour Saint-andre Pomerol France | 18 | |||
| chef ’s signature tasting menu $85 per person | ||||
| Cato Farm Bloomsday Cheddar Salad shaved fennel, frisee, roasted migliorelli bosc pear, and hazelnut vinaigrette | ||||
| Truffled Creamy Parmesan Grits and Sunny Side Up Country Egg squire hill farm araucana egg and house cured veal bacon | ||||
| Seared Diver Sea Scallops and Foie Gras wild mushrooms, braised artichoke and cider vinegar gastrique | ||||
| Seasonal Souffle with house made ice cream | ||||
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