Mother's Day 2018 Menu

Mother's day menu

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MOTHER'S DAY 3 COURSE MENU
Appetizers
Baby Field Greens, Caramelized Hazelnuts, Beaufort Cheese
Pickled Heirloom Beets, Baby Kale, Goat Cheese Purée, Red Wine Sour Cherries
Green Asparagus, Wild Mushroom Ragout
 Pan Seared Scallops, Roasted Cippolini Onion, Bacon Jam, Balsamic Vinegar Reduction
 Winter Squash Ravioli, Spiced Pumpkin Seeds, Brown Butter Sauce
Cavatelli Pasta, Pickled Enoki Mushrooms, Fontina Cheese
Country Ham Consommé, Spring Pea Agnolotti, Glazed Peas
Spaccatelli Pasta, Braised Oxtail, Pico Melero Cheese
Citrus Cured Fluke, Pineapple Chili Tepache, Smoked Jalapeño Aioli, Crispy Tortilla
Seared Hudson Valley Foie Gras, Buttermilk Panna Cotta, Blood Orange, Macadamia Nuts ($15 supp)
 Entrées
Roasted Organic Chicken, Baby Vegetables, Whipped Potatoes
Butter Poached Nova Scotia Lobster, Trumpet Pasta, Fiddleheads, Artichoke Butter ($15 supp)
American Red Snapper, Coconut & Celeriac Purée, Basmati Rice, Thai Basil Oil
Panko Crusted Halibut, Sugar Snap Peas, Marcona Almond, Basil Purée
 Pan Roasted Golden Tile, Rainbow Cauliflower, Fried Capers, Garlic Bread Crumble
Bourbon Braised Suckling Pig, Parisienne Apples, Toasted Pecans, Maple Jus
Roasted Veal Chop, Spring Rapini, Wild Mushrooms, Mustard Bordelaise ($5 supp)
Guinness Braised Beef Short Rib, Colcannon, Baby Turnips, Roasted Scallions
Pan Roasted Filet Mignon, Three Textures of Ramps, Creamy Polenta ($10 supp)
Dessert to Follow
 $80
 
 MOTHER'S DAY CHEF’S TASTING MENU MAY 13, 2018
 Pickled Heirloom Beets, Baby Kale, Goat Cheese Purée, Red Wine Sour Cherries
or
Citrus Cured Fluke, Pineapple Chili Tepache, Smoked Jalapeño Aioli, Crispy Tortilla
2016 Entre Deux Mers, Sauvignon Blanc, Château Turcaud
2006 Epernay, Brut, Dom Pérignon
_____
 Pan Seared Scallops, Roasted Cippolini Onion, Bacon Jam, Balsamic Vinegar Reduction
or
Country Ham Consommé, Spring Pea Angolotti, Glazed Peas
2016 Carneros, Chardonnay, Route Stock
2015 Chassagne-Montrachet, La Platière, Domaine des Terres De Velle
_____
Panko Crusted Halibut, Sugar Snap Peas, Marcona Almond, Basil Purée
or
American Red Snapper, Coconut & Celeriac Purée, Basmati Rice, Thai Basil Oil
2016 Willamette Valley, Pinot Noir, Juliana Layla
2012 Savigny Les Beaune 1er cru, Maison L’Envoye
_____
Bourbon Braised Suckling Pig, Parisienne Apples, Toasted Pecans, Maple Jus
or
Guinness Braised Beef Short Rib, Colcannon, Baby Turnips, Roasted Scallions
2013 Napa Valley, Cabernet Sauvignon, Spiriterra
2012 Amarone della Valpolicella Classico, Buglioni
______
Yogurt Sorbet, Lemon Pudding, Graham Crumble
2017 Moscato d’Asti, Elio Perrone
______
Milk Chocolate Mousse, Peanut Ganache, Fudge Pudding, Chocolate Ice Cream
or
Vanilla Rice Pudding, Yuzu Ice Cream, Blood Orange
2014 Maury, Anthocyane, Marjorie & Stéphanie Gallet
 2011 Vin Santo del Chianti Classico, Volpaia
$100
Nicholas Wine Selections $50
Cellar Selections $160


4 COURSE GARDEN MENU
Baby Field Greens, Caramelized Hazelnuts, Beaufort Cheese
 or
Pickled Heirloom Beets, Kale, Goat Cheese Purée, Red Wine Sour Cherries
___
Green Asparagus, Wild Mushroom Ragout
___
Cavatelli Pasta, Pickled Enoki Mushrooms, Fontina Cheese
or
Winter Squash Ravioli, Spiced Pumpkin Seeds, Brown Butter Sauce
Dessert to follow
$80