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CHEF'S TASTING MENU Four Course

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					                        CHEF’S TASTING MENU
                  Tasting menus are prepared for a minimum of two guests.

                             Four Course Tasting Menu
                           $45 per guest, or $65 with wine pairings
                                     Kyma Greek Salad
    Kalamata olives, grape tomatoes, feta,sweet onions, baby romaine, oregano vinaigrette
                     Wine Pairing: Argyros Sauvignon Blanc, Greece 2004
                              Chorizo Stuffed Medjool Dates
                              smoked pepper & harissa sauce
       Wine Pairing: Marquis Phillips “Sarah’s Blend” Shiraz, Southern Australia 2003
                                     Braised Short Ribs
            Cedar River Farm natural beef, port wine, roasted garlic Yukon mash
         Wine Pairing: Rancho Galante Cabernet Sauvignon, Monterey County 2001
                              Spiced Rum Pound Cake
                  banana brulee, sour cream & black walnut ice cream
               Wine Pairing: Muscat de Beaumes de Venise, Paul Jaboulet 2001
                              Six Course Tasting Menu
                           $65 per guest, or $95 with wine pairings
                                     Thai Coconut Soup
                          Thai ginger, lemongrass, shrimp wonton
    Wine Pairing: Gravitas “Saint Arnaud’s Vineyard” Sauvignon Blanc, Marlborough 2004
                                      Spicy Tuna Tartar
                wasabi pickled cucumbers, avocado, cilantro, wonton cones
            Wine Pairing: Trevor Jones ”Virgin” Chardonnay, Barossa Valley 2004
                                  Green Mango Salad
         haricot vert, caramelized onions, micro greens, soy ginger vinaigrette
                  Wine Pairing: “Coriole” Chenin Blanc, McLaren Vale 2005
                                     Thai Red Snapper
           Thai basil citrus sauce, wasabi mashed potatoes, snow pea sesame stir fry
             Wine Pairing: Morande Terrarum Pinot Noir, Casablanca Valley 2004
                                 Teriyaki Long Island Duck
                         foie gras fried rice, braised baby bok choy
                   Wine Pairing: “Nicolas Catena” Malbec, Argentina 2004
                                   Asian Pear Strudel
                               pomegranate crème anglaise
              Wine Pairing: Kiminoi Shuzo “Emperor’s Well” Sake, Niigata, Japan

                                A La C arte Tastings
                                          Proteins
Thai Red Snapper - citrus Thai basil sauce, wasabi mashed potatoes, snow pea sesame stir fry 26
          Berkshire Pork Chop - sour cherry apple sauce, pancetta & jalapeno grits 26
           New York Strip - Cedar River Farms, peanut pesto, whipped taro root 42
  Braised Short Ribs - Cedar River Farm natural beef, port wine, roasted garlic Yukon mash 25
           Teriyaki Long Island Duck - foie gras fried rice, braised baby bok choy 27
                                         Desserts
      Spiced Rum Pound Cake - bananna brulee, sour cream & black walnut ice cream 10
                    Asian Pear Strudel - pomegranate crème anglaise10
                                               The Bird Cage
                 Executive Chef Tim Elliott will prepare a personalized tasting menu for your group
                          of four to seven guests to be served in the exclusive Bird Cage.


                                   STARTERS TO SHARE
             Thai Pu Pu Grille                                           Smoked Salmon Bruschetta
 Korean barbecued pork ribs, wonton shrimp,                           pastrami rubbed smoked salmon, feta,
    Cedar River Farms beef satay, tempura                              peppers, tomatoes, toasted baguette
  vegetables, pineapple sweet chili sauce 22                                           10

        Vietnamese Lettuce Wraps                                            Banana Pesto Hummus
  tender shredded veal, stir fried vegetables,                       chickpeas, tahini, banana, pesto, olive oil,
     sweet & spicy soy dipping sauce 12                                   naan, papadam, fried plantains
                                                                                         12
              Artisan Cheeses
Great Hill Blue - Massachusetts – spicy, creamy                                      Antipasto
                  with a fig roll                                  bresoala, artichoke hearts, aged provolone,
  Aged Midnight Moon - California - buttery                        tunisian olives, toasted naan, arugula salad,
              with truffle mustard                                          roasted peppers, olive oil,
Pennsylvania Noble - Lancaster - cheddar style                          twenty-five year balsamic vinegar
            with chestnut honey 20                                                       23


                                       CHEF’S TASTINGS

           Thai Coconut Soup                                          Wild Mushroom & Crab Soup
 Lemongrass, Thai ginger, shrimp wontons 9                      cinnamon cap, hon shimeji, king oyster, shiitake,
                                                                       crab dumplings, shrimp broth 9
          Grilled Calamari Salad
 grilled calamari, arugula, caramelized Vidalia                          Boston Baby Bibb Salad
onions, cured black olives, roasted peppers, feta                       walnuts, oranges, Great Hill blue,
           spicy tomato vinaigrette 9                                      aged sherry vinaigrette 8

           Green Mango Salad                                             Grilled Hearts of Romaine
haricot verts, caramelized onions, micro greens,                  sundried peppers, wonton crisps, fried egg,
            soy ginger vinaigrette 9                                        miso caesar dressing 5

          Seared Sea Scallops                                        Chorizo Stuffed Medjool Dates
  ginger avocado relish, toasted coconut 10                             smoked pepper & harissa sauce 7

      Lacquered Duck Spring Roll                                           Peanut Crusted Shrimp
  micro cilantro, spring onions, hoisin sauce,                           green mango salad, ancho chili
             mandarin pancake 8                                                barbecue sauce 8

            Spicy Tuna Tartar                                                Spiced Crab Cake
 wasabi pickled cucumbers, avocado, cilantro,                             pappadam, tamarind chutney
               wonton cones 9                                                  avocado salad 12

           Scallops & Foie Gras                                              Red Curry Mussels
      saba, foie gras-cognac emulsion 18                            PEI mussels, coconut red curry sauce 12
                                             PROTEINS

               Lobster “Ravioli”                                   Red Curry Scallops
    sauteed, lobster tail, lobster claw, scallop,        seared, tomatoes, okra, rainbow Swiss chard
 cherrystone clams, mussels, shrimp, green curry                             21
                lobster sauce 48
                                                               Wasabi Crusted Ahi Tuna
             Thai Red Snapper                              seared, rice pearls, pickled ginger sauce,
 citrus Thai basil sauce, wasabi mashed potatoes,                     lobster summer roll
            snow pea sesame stir fry 28                                         31

     New York Strip ‘Spanish’ Style                             Five Spice Wild Salmon
 grilled Cedar River Farms natural NY strip steak,           seared, Szechwan black bean sauce,
             piquillo pepper confit 42                      daikon carrot salad, aged soy caramel,
                                                                  shiitake leek spring roll 25
      Blueberry Crusted Lamb Loin
oven roasted, sundried blueberries, balsamic lamb                Miso Marinated Halibut
       au jus, wild mushroom truffle flan                      seared, spinach, black sticky rice,
                       31                                           carrot ginger sauce 25

           Barbecue Lamb Shank                                  Jumbo Lump Crab Cake
braised, lavender cardamom sauce, mint couscous                seared, fresh horseradish sauce,
                       25                                       roasted corn & tomato salad,
                                                                Okinawan sweet potatoes 21
              Shanghai Shrimp
    wok-seared shrimp, stir fried vegetables,                  Teriyaki Long Island Duck
    rice noodles, spicy garlic sesame broth              seared, foie gras fried rice, braised baby bok
                       22                                                   choy 28

             Braised Short Ribs                                     Chef’s Special #9
Cedar River Farm natural beef, port wine, roasted       vegetarian steamer basket, shiitake leek spring
              garlic Yukon mash 26                        rolls, tofu, teriyaki vegetable skewers, black
                                                                   sticky rice, dipping sauces 18


                                                SIDES

           Edamame Succotash                                   Wasabi Mashed Potatoes
      edamame, corn, applewood bacon                           wasabi, Yukon gold potatoes
                     8                                                      8

          Wilted Baby Spinach                            Mashed Okinawan Sweet Potatoes
       grape tomatoes, garlic, olive oil 8                                    9

        Braised Wild Mushrooms                                   Pineapple Fried Rice
      thyme, mushroom soy, goat cheese                   stir fried vegetables, fried egg, pineapple,
                    9                                          mushroom soy teriyaki sauce 10
                                                                        with shrimp 12

				
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