STEEL HEAD, CUCUMBER AND CRÈME FRAICHE CROQUETTE
CARAMELIZED SALSIFY “VELOUTE” ARTICHOKE CARPACCCIO AND TRUFFLE PUREE
MASCARPONE ENRICHED PARSNIP ANGNLOTTI, HONEY CRISP APPLE PARISANNE, YOUNG ONIONS AND PICKLED MUSTARD SEED BUERRE BLANC
CHAR GRILLED HUDSON VALLEY “FOIE GRAS ET MAGRET DE CANARD FUME”, CHANTERELLE MUSHROOMS, RED WINE BRAISED CIPPOLINI, BLACK GARLIC AND BING CHERRY JUS
BUTTER ROASTED SCALLOP, GRILLED YELLOW CORN “RISOTTO” AND SPECK
BONELESS LAMB RIBEYE
BUTTERNUT SQUASH PAIN PURDUE, PISTACHIO, PETITE CABBAGE AND SAVORY JUS
AUTUMN SPICED POACHED PEAR TART TATIN, VANILLA AND HAZELNUT
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