new fall menu items

Question 0

Lemon Olive Oil Cake

Answer 0

Lemon Olive Oil Cake, marscapone, whipped cream, Florentine Chip.
• (olive oil, butter, flour, sugar, lemon zest, eggs)
• fig compote (figs, sugar reduced)
• marscapone whipped cream.
• Dairy, Egg, Citrus, Gluten

Question 1

Warm Shrimp Salad

Answer 1

• U-15 Shrimp : poached in court bouillon (water, wine, parsley stem, bay leaf, garlic, peppercorn)
• Mesclun greens, fennel, Lemon Vinaigrette (lemon juice, champagne vinaigrette, dijon mustard, shallots, olive oil, salt)
• Shrimp plated atop tomato confit, then topped w burre blanc. Avacado
• chive
- Onion, garlic, dairy, alcohol, shellfish

Question 2

Maple Bacon Sundae

Answer 2

• Maple Ice Cream - Layered
• Maple sauce - warm
• Bacon - candied
• Pecans
• garnished w/ pecan maple leaf cookie
- Dairy, Nuts, Gluten (can be nut free)

Question 3

Apple Pie Crème Brûlée

Answer 3

Caramel Apple compote, apple chip

• Crème Brûlée (heavy cream, vanilla, sugar, egg yolks)
• flavored with apple spices: cinnamon, ginger, allspice, nutmeg;
• chilled
• garnished w/ apple chip & caramel apple compote
- Dairy, egg, tree nuts (nutmeg) cant be made w/o nutmeg

Question 4

Dry Age 12 oz. Strip Loin

Answer 4

• creamed spinach (roux)
(roux- butter & flour- sautéed shallots, havy cream, whole milk, fresh popeye spinach. – seasoned w/ salt, pepper, nutmeg)
• foraged mushrooms - wild mushroom mix of oyster, cremini, maitake - sautéed in evo, salt & pepper)
• brussels sprouts - blanched & cooked w/ butternut squash, shallots, murre monte
• bone marrow butter - finished over the steak - (roasted bone marrow, unsalted butter, caramelized shallots, parsley, chives, tarragon)

• Gluten, Onion, Garlic, Alcohol, Dairy

Question 5

Petite Escargot

Answer 5

Petite Escargot
• sautéed in shallots
• finished w/ cream & bone marrow butter 
• potato gnocchi, Yorkshire pudding
• served with a mini popover 
- Gluten, Onion

Question 6

Sides

Answer 6

• Braised Red Chard
• Creamed Spinach
• Pommes Pure

Question 7

Rotisserie Griggstown Chicken

Answer 7

• braised red chard
• pommes pure
• jus de poulet

$25

Question 8

Fines Herbes

Answer 8

a combo of herbs - mainstay of french cuisine

• fresh parsley, chives, tarragon, chervil.
• these flavors release while long cooking

Question 9

Salad Verte - GF

Answer 9

• Bibb lettuce mixed w/ watercress, haricot vert, radish (breakfast & watermelon radish), minced parsley chive batonnet, shallots, red wine vinaigrette
- Onion

A traditional French green salad

Question 10

Fines Herbes Chicken

Answer 10

Olive Oil Poached Fingerlings, Kohlrabi, carrots sauteed n finished w/ butter, fines herbs sauce.

Chicken is seared and roasted
then topped w/ a classic french fines herbs sauce (shallots, demi, flour, butter, cream, fines herbs, wine)

• Garlic, Onion, Gluten, Dairy, Alcohol

Question 11

Seared Scallops

Answer 11

served over
• celeriac puree (celery root, milk, cream, butter, garlic, thyme) pureed
• bourbon apple farro (granny smith apples simmered in bourbon, light brown sugar, butter)
• reheated w farro (shallot, thyme, veg stock)
• pomegranate reduction - pomegranate glaze made w/ white wine, garlic, pomegranate juice and pomegranate molasses. Liquids reduced until heavy nappe & then spooned over 4 scallops. Dressed w/ microgreens.

• Onion, Garlic, Alcohol

Question 12

Steelhead Trout

Answer 12

Roasted chestnuts, brussels sprouts, fennel, meyer lemon ginger burre blanc.

• 7oz. farm raised steelhead trout
• pan seared
• chestnut hash has roasted chestnuts, diced fennel, bacon, shaved shallots & cooked w/ meyer lemon chimichurri (parsley, chives, zest of meyer lemon, sherry vinegar, shallots, olive oil)
• garnished w a fine julienne of leeks deep fried for a look of “Leek Hairs”
• Onion, Garlic, Tree nut, Citrus