CHEF'S TASTING MENU - Download as PDF

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					                    CHEF’S TASTING MENU

      SOFT BOILED PATH VALLEY FARMS HEN EGG
     Melted Spring Onions, Shaved Shoat Leg and Morel Mushroom Broth

                   CONFIT OF BIG-EYE TUNA
                   Marinated Jicama and Sunchoke Coulis

          SAUTÉED FILET OF YELLOW TAIL SNAPPER
   Olive Oil Mashed Potato, Castelvetrano Olive and Tomato Water Emulsion

              BUTTER POACHED MAINE LOBSTER
            Braised Red Beets and Marinated Baby Heirloom Beets

 HERB ROASTED ELYSIAN FIELDS FARMS LAMB RIB-EYE
Green Chick Peas, Piquillo Peppers, Merguez, Garlic Confit and Turmeric Broth

         FROZEN VALRHONA CHOCOLATE TERRINE
          with Orange Scented Fudge Cake and Blood Orange Sauce

    Six Course Tasting Menu, One Hundred and Ten Dollars
            Sommelier’s Pairing, Eighty-Five Dollars


         CHEF’S VEGETARIAN TASTING MENU

                           SOUPE DE MER
                         Laitue de Mer Consommé
Clam Shell Mushrooms, Land Cucumber, Oyster Plant and Salted Yuzu Meringue
                        with Crispy Perles du Japon

   SALAD OF BRAISED RHUBARB AND CIPOLLINI ONION
                with Longtail Pepper Gastrique

                GRILLED VIRGINIA ASPARAGUS
      Roasted Sweet Peppers, Panisse Croutons and Piquillo Pepper Coulis

                   ROASTED GARLIC CHIBOUST
                       with Root Vegetable Stew

                RUSSET POTATO BONE MARROW
            with Yukon Gold Potato Risotto and Red Wine Sauce

                            APPLE N’ SPICE
                  Tuscarora Farms York Applesauce Donuts
                            with Chai Tea Parfait

           Six Course Tasting Menu, Ninety Five Dollars
              Sommelier’s Pairing, Eighty-Five Dollars
                                  APPETIZER

                               CITYZEN BILLI BI
                  Purée of Path Valley Farms Wild Watercress Soup
                       with Bouchot Mussels and Curry Mousse

                    FRICASSEE OF BABY ARTICHOKE
                       Pickled Leeks, and Panisse Croutons

                   CLAM CHOWDER CRÊPE SOUFFLÉE
                   with Little Neck Clams, Peruvian Purple Potato
                            and Applewood Smoked Bacon

              CONFIT OF MEDITERRANEAN CUTTLEFISH
Fingerling Potato Confit, Preserved Meyer Lemon, Italian Parsley and Bottarga de Mullet

          CRISPY MOULARD FARMS GUINEA HEN CONFIT
                 with Sunchoke Purée and Black Truffle Broth

             SAUTÉED PIPE DREAM FARMS PORK BELLY
         Shaved Radish, Smoked Steel Head Trout Roe and Sorrel Vinaigrette

                                    ENTRÉE

                PAN SEARED MAINE DIVER SCALLOPS
               with Globe Artichokes, Spanish Capers, Piquillo Peppers
                         and Castillo de Tabernas Olive Oil

                 CORIANDER CRUSTED BIG-EYE TUNA
            Carrot Infused Basmati Rice, Sultana Raisins and Lentil Coulis

             CRÊPINETTE OF ATLANTIC BLACK BASS
        Caramelized Savoy Cabbage, Applewood Smoked Bacon, Pearl Onions
                           and Grain Mustard Sauce

             CALOTTE OF PRIME MIDWESTERN BEEF
    Yukon Gold Potato and Poached Prune Dauphinoise, King Trumpet Mushrooms
                              and Sauce Bordelaise

         HERB ROASTED LOIN OF KANAGY FARMS SHOAT
           Sautéed Apple, Brussels Sprout Leaves, Fairytale Pumpkin
                                and Shoat Jus

                     GRIMAUD FARMS GUINEA HEN
 with Boudin Blanc, Pommes Sarladaise, Maitake Mushroom and Foie Gras Emulsion

                                    DESSERT

                     SALTED PISTACHIO CLAFOUTIS
          with Pixie Tangerine and Tarragon Salad and Mascarpone Sherbet

                        CITYZEN ROOTBEER FLOAT
        Sassafras Soufflé with Tonga Vanilla Ice Cream and Spiced Milk Broth

                            BANANA FRITTERS
                   with Crème Brûlée Ice Cream and Mocha Coulis

                      CITYZEN TIN ROOF SUNDAE
      Tahitian Vanilla Moëlleux, with Hot Fudge and a Chocolate Peanut Tuile

                A SELECTION OF ARTISANAL CHEESES

                     Three Course Menu, Eighty Dollars