Tasting Menus
10 courses $69 with Foie Gras $79
Optional Wine Pairings $32 (each additional glass $8)
Bisol, “Crede”, Prosecco, Sparkling Wine, Veneto N. V.
Maine oyster with champagne mignonette and fines herbs
Warm asparagus salad with honshimeji mushrooms and ginger vinaigrette
Terredora DiPaolo, Falanghina, Irpinia, Italy 2006
Spring onion soup with sugar snap peas
Scottish salmon with artichokes, fennel and Texas Arbequina olives
“Harvey Wallbanger” granita
Patrick Brunet, Fleurie “Cuvee Tradition” Gamay, Beaujolais 2006
Smoked duck salad with beets and farro
Quail with rutabaga and cippolini
Lamb loin with potatoes, ramps and carrots and Moroccan flavors
Marenco, “Scrapona” Moscato d’Asti, Piedmont, Italy 2004
*Seared Hudson Valley foie gras with rhubarb and brioche
Assortment of cheeses with crabapple jam and focaccia crackers
Brown butter cake with roasted grapes and cashew ice cream

* Denotes additional course
Chef: David Uygur                                                Sous Chef: Michael Marusak