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Chef's Table Sample Menu |
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| Sample Lunch Menu | |||||
| Starters | |||||
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Sweet Corn Soup smoked chicken, fresh herbs | |||||
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Hot Smoked Salmon arugula, pickled onions, tarragon remoulade, crostini | |||||
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Pete's Farm Organic Baby Lettuces toasted hazelnuts, dijon vinaigrette | |||||
| Entrees | |||||
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Crab And Avocado Salad scallions, gaufrette potatoes, light lemon dressing | |||||
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Seared New England Sea Scallops andouille, fresh corn, saffron broth, green beans | |||||
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Crispy Duck Confit arugula salad, red onions, oranges, white bean ragout | |||||
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Grilled Atlantic Salmon fingerling potatoes, vine ripe tomato and cucumber salad | |||||
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Prosciutto-Fresh Mozzarella Focaccia Sandwich vine ripe tomatoes, fresh basil, pickled vegetables | |||||
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Crisp Herbed Eggplant sun dried tomato and mascarpone filling, roasted pepper puree, crispy polenta | |||||
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Grilled Swordfish Steak oil cured olive tapenade, swiss chard, couscous, tomato-basil relish | |||||
| Dinner Menu | |||||
| Starters | |||||
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Chef's Table Greens warm vermont goat cheese, walnut vinaigrette | |||||
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Portobello Mushroom Consomme truffled mascarpone raviolini | |||||
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Hudson Valley Foie Gras apple chutney, tart cherry gastrique, blackbread | |||||
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Oyster Pan Roast thyme, green onion, vermouth cream, toasted brioche | |||||
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Five Spiced Quail pickled shallots, shiitake mushrooms, roasted plum sauce | |||||
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Peppered Beef Carpaccio vine ripe tomatoes, grilledred onion, manchego cheese | |||||
| Entrees | |||||
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Grilled Veal Chop mushroom risotto, endive, almonds, asiago cheese, madeira sauce | |||||
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Rosemary Seared Swordfish white beans, roma tomato confit, pancetta, truffle oil | |||||
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Pan Seared Sea Scallops lime-cilantro cous cous, spinach, saffron-ginger cream sauce | |||||
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Sauteed Duck Breast vanilla bean mashed yams, watercress, cider reduction | |||||
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Vermont Fontina & Sweet Potato Agnolotti parsnip puree, chard, radicchio, sage brown butter, red wine glace | |||||
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Grilled Beef Tenderloin braised potatoes, green beans, stilton, port reduction | |||||
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