Appetizers and Salads

Question 1

Little Gem

Answer 1

Mimoulette, crispy shallots, light dusting of cheese, quince. Mimoulette = hard cow cheese, caramely taste, like a gouda with a parmesean texture

Question 2

BK Grange Arugula

Answer 2

Original salad, for winter arugula was replaced with little gem lettuce. BK grange arugula, quince, crispy shallots, mimolette. Quince - fruit similar in appearance/texture to a pear.
Allergies: Dairy, gluten, but can be done without either.

Question 3

Escarole and Endive Salad

Answer 3

Escarole, endive, radicchio (red leaf of chicory), shaved duck ham, pomegranate seeds, truffle viniagrette, pomegranate reduction, duck fat croutons, shaved parmesean

Question 4

Roasted Beet Root Salad

Answer 4

Red and baby golden beets, marinated in a red wine viniagrette atop bergamont yogurt (infused with earl grey tea)
Mixed with candied cashews, marinated onions, and bosh lettuce on top.

Question 5

Friseé Salad

Answer 5

Friseé lettuce drizzled with chicken juice and a mustard viniagrette topped with a poached egg, bacon, and toasted croutons.

Question 6

Bouchot Mussels Marinieré

Answer 6

Bouchot mussels, peewee potatoes, cipollini onions, white wine, mussel juice, garlic, parsley pureé, garlic croutons, butter.

Question 7

Blue Point Oysters

Answer 7

Mild-to-medium salinity. Blue point oysters (3-4/order depending on size), lancaster farm sauerkraut, shaved ham hock, caraway (rye) bread crumbs, riesling wine sabayon (sabayon = sauce made by beating egg yolks with a liquid over simmering water until thickened and increased in volume, herbs

Question 8

Garlic Sausage

Answer 8

Pork sausage with garlic, red wine lentils, dried cherry gastrique, ruby streaks. Contains pork and nitrates.

Question 9

Paté Maison

Answer 9

Organic Ground pork liver, ground fresh on-site every day. Seasoned with pistachios, a bay leaf, and green peppercorn. Wrapped in bacon, and served with a small friseé side salad.
Comes with meaux mustard and cornichons

Question 10

Bone Marrow

Answer 10

House cold-smoked bone marrow, topped with snails braised with champagne and white wine. Finished with almond pastis butter, smoked mushrooms, pearl onions, and topped with a toasted baguette and baby swiss chard

Question 11

Sweetbreads

Answer 11

Thymus glands, dusted with wondra flour and mushroom sauce (field mushrooms and oyster mushrooms, braised in brandy and chicken jus)

Question 12

Oxtail and foie gras terraine

Answer 12

Oxtail = cattle tail
Oxtail braised in red wine with aromatics, chunks of cured foie gras; served with a port wine reduction. Side salad of cabbage, onion, radish, dressed with red wine mustard and a poached lady apple.

Question 13

Prime beef tartare

Answer 13

Patty of beef tartare seasoned with cherry and beef fat vinegar, pickled shallots, and a watercress pureé. Poached quail egg nestled in middle.

Question 14

Tripes Bourginon

Answer 14

Tripes = edible beef stomach

Tripes, red wine, mire poix (carrots, celery, onions), butter, poached egg, bread crumbs

Question 15

Rabbit Ballentine

Answer 15

Rabbit sausage, hazlenuts, proscuitto, green olive gelee, hazlenut sable.

Question 16

Lobster

Answer 16

1.25 lb lobster, butter poached and served with leek chutney (garlic, ginger, red pepper, leeks, buttermilk), lobster stock, kafir, lime and curry.. Very decadant.

Question 17

foie gras

Answer 17

Endive, black truffle, black cabbage pureé, grapefruit, hazlenuts

Question 18

Caviar

Answer 18

1 oz Siberian sturgeon caviar. Comes with classic accoutraments: Little tray of ice in jar, eggs which have a buttery finish, classic chopped onion, hard-boiled egg, creme fresh, buckwheat bellini