Entrees

Question 1

Local trout

Answer 1

From Hudson Valley. First cold-smoked for flavor, then grilled to order. Partially smoked catskill trout, savoy cabbage and onions cooked in duck fat, raw salad of apple, brussels sprout leaves, and celery mustard sauce with an apple cider reduction.

Question 2

Slow-poached salmon

Answer 2

Canadian salmon, smoked grapeseed oil, parsnip puree, red wine sauce, hen-of-the-woods mushrooms, potato rosti (with thyme and onion), and fall mire poix; served with salad of pickled radish and baby turnips.
Contains: nightshades, vinegar, alcohol

Question 3

Steamed black bass

Answer 3

Black bass steamed in skin, light, flakey white fish with lots of flavor.
Base resting on bouillabase foam with leeks, onions, potatoes, and shrimp. Steamed with olive oil, salt, pepper and saffron. Lobster stock.

Question 4

Duck au poive

Answer 4

Topped with chicken jeaux
Pepper-encrusted long-island duck. Duck is rendered out and dusted with peppercorn spice, on a grain mix (charcoal wheat and black barley blend)
Sides of candied orange cooked in syrup
Daikon radishes: Braised with bacon, take on a smokey, meaty flavor
Port-wine reduction surrounding the plate

Question 5

Short Rib Daube

Answer 5

4 oz short rib braised in port until so tender and juicy that it falls off the bone. Topped with an olive tapenade and surrounded by roasted root vegetables with a side of crispy polenta. Topped with a hot tomato jam.

Question 6

Berkshire pork

Answer 6

Roasted pork chop, pork belly, and arabis beans, smoked hamhocks, bacon, mire poix, red wine, tomato, red wine vinegar, bread crumbs, pork fat, chicory, herbs

Question 7

steak frites

Answer 7

10 oz steak, dry-aged for 21 days, prime

topped with bernaise butter (shallots, taragon, vinegar), and served with a heaping side of frites

Question 8

Lamb chops

Answer 8

Lamb chops on bone resting on a bed of Cous cous, lamb jeaux, qunioa, charred scallions. Apricots on side poached in darjeeling tea and coated in black and white sesame seeds.

Question 9

Rotissiere Chicken for 2

Answer 9

Whole rotissire chicken from Ohio Crystal Valley Farms.
Cooked raw on the house rotissiere. 2.5 lb bird served with the breast roasted and the meat from the legs cooked in the surrounding jeaux. Comes with fingerline potatoes, cippolini onions, olives, tomatoes.

Question 10

Porcelait

Answer 10

Lil piggy raised in Quebec, middle section of pig, shoulder and leg. Comes with side spinach salad.
Confit: Made into a crispy cake, topped with hardboiled eggs. Served with leeks and walnuts.
Wine pairing: Le Roc Negrette

Question 11

Partridge

Answer 11

Breast = seared and served raw, served atop black rice and black garlic pureé, with red mustard greens, prunes wrapped in bacon, roasted beet, leg meat blended inside the black rice.
Comes with mire pois, trumpet mushrooms.

Question 12

Venison

Answer 12

Very rich dish, served with fried rosemary
Venison loin served over fermented black garlic and black rice. Bacon-wrapped prunes, bacon in sauce. Venison = BAMBI! :(

Question 13

Pheasant

Answer 13

Pheasant en crute: Pheasant breast, mushroom duck cell (chopped mushrooms, onions, bacon), with bacon; whole thing wrapped in savoy cabbage and served inside a house-made puff pastry.
Baked in pheasant juice, and topped with a huckleberry sauce. Surrounded by foie gras.

Question 14

Scallops Entree

Answer 14

4 seared dayboat scallops sauteed in a lamb pancetta vinegrette, provincial yogurt, jerusalem artichokes and endive

Question 15

Ribeye for 2

Answer 15

All-natural beef from Painted Hills farm in Ohio. Mushrooms and onions braised in meat stock, 2 lb steak roasted off the bone with a side of potato pureé. Grilled bitter greens, duck wine reduction.