Roasted Red Beet Tarte Tatin
Herbed Rawson Brook Farm Chevre
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Roasted Mushroom Soup
Crispy Ramps
Grilled Asparagus Salad
Soft Poached Egg, Applewood Smoked Bacon, Frisée
Lemon, Ramp and Parsley Pesto
Baby Iceberg Lettuce
Torn Baguette Croutons, Pickled Red Beet, Dried Apricots
Applewood Smoked Bacon, Buttermilk and Blue Cheese Dressing
Lobster Carnaroli Risotto
Spring Beets, Tarragon, Parmesan
NV Henriot, Champagne, Brut Souverain, Reims, France
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Crispy-Skin Filet of Faroe Island Scottish Salmon
Soba Noodles, Baby Bok Choy, Carrots, Peas
Green Curry Lobster Broth
Slow Braised Lamb Shank
Creamy Polenta, Hen of the Woods Mushrooms
Peas and Pea Shoots, Lamb Jus
Grilled Angus Beef Sirloin
Russet Potato and Buttermilk Purée, Baby Carrots
Local Fiddleheads, Smoky Onion Purée, Beef Jus
Herb-Roasted Breast of Hudson Valley Chicken
Cauliflower Purée, Broccolini, Wheat Berries
Charred Red Pepper Coulis
2013 Patz & Hall, Pinot Noir, Sonoma Coast, California
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Strawberry Rhubarb Crisp
Sugar Cookie, Vanilla Bean Rose Gelato
Lemon Meringue Tart
Fresh Berries
Blueberries and Cream Semifreddo
Lemon Cookie Crumbs, Violet Syrup
2009 Royal Tokaji, 5 Puttonyos, Aszu, Hungary
Menu Fifty Five Dollars
Wine Pairing Forty-Five Dollars (Optional)
Peter Platt & Meredith Kennard, Proprietors
J.P. Carr, Chef de Cuisine
Amanda Perrault, Executive Pastry Chef