Entrees

Question 1

Spiced Duck Breast

Answer 1

Long Island duck breast that is cured with smoked paprika, d’Espellette, cinnamon, salt, brown sugar then the fat is rendered till crispy then topped with pistachio apricot chutney and duck jus. The other side of the plate has 2.5oz of duck leg confit that is seared and placed over apricot mustard and braised red cabbage

Apricot pistachio chutney: dried apricots, rice vinegar, water, sugar and toasted pistachio

Duck confit: duck legs cured with cumin, smoked paprika, salt, garlic, and thyme and cooked in duck fat.
It’s then cleaned and rolled like a roulade and portioned to 2.5oz and seared till crispy on top and bottom

Braised red cabbage: red cabbage, sugar, red wine vin, red wine

Apricot mustard: dried apricots, whole-grain mustard, yellow mustard seeds, white wine vinegar

Allergies: garlic, mustard seeds, peppers, cabbage

Question 2

Seabass

Answer 2

6 ounce portion of Chilean Seabass grilled and served with cauliflower purée (team), roasted Romanesque Cauliflower, almond caper butter sauce (white wine reduction, lemon juice, parsley, shallots)

Allergies: Dairy, nuts

Question 3

Big eye tuna

Answer 3

6 ounce portion of big Eye tuna dusted with togarashi (Japanese pepper mix including, orange peel, sesame seeds, paprika) seared rare unless otherwise specified, served with shelled edamame (fresh soybeans), charred hearts of palm, sliced organic carrots and ginger ketchup, ginger juice, butter)

Allergies: dairy, soy, gluten, sesame

Question 4

Roasted chicken

Answer 4

Roasted chicken roulade breasts cooked slowly then Chris in a pan, sliced served with green garlic purée, crushed fingerling potatoes, English peas, Chorizo, topped with chorizo dust and chorizo oil, chicken jus

Allergies: onion, dairy, garlic, pork

Question 5

Butter poached lobster tail

Answer 5

Tail from a 2 pound lobster is poached slowly and butter secured to the plate with a spoon of tyukon potato, sautéed oyster mushrooms, white asparagus, pickled spring onions and spring garlic pesto (Spring onion tops and EvO).

Allergies: onion, dairy and shellfish

Question 6

Lamb porterhouse

Answer 6

Two grilled 6 ounce lamb porters (he loin and fillet) he served with eggplant marmalade (roasted eggplant, Sherry vinegar, basil,parsley), ramp pesto (tops blended with EVOO) and toasted pine nuts

Allergies: onion, nuts

Question 7

Mushroom risotto

Answer 7

Arborio rice cooked with onions, Madeira, white wine and mushroom stock. Finished with Parmesan cheese and mushroom vinaigrette

• can be made vegan upon request

Allergy: dairy, mushrooms, onion

Question 8

Beef Short Ribs

Answer 8

6oz portion of braised short ribs (braised in veal stock, red wine, herbs, and vegetables) Creamy horseradish, a touch of cream Yukon potatoes, apple confute (apples, Apple cider, sugar, lemon), short rib stuffed peppers (yellow, red, orange) finished with red wine short rib jus

Allergies: dairy, onion, garlic

Question 9

Maine lobster

Answer 9

Maine lobster with sweet citrus butter and bake lemon

Question 10

Market fish

Answer 10

Change daily