Winter 2009-2010 Menu (subject to change)
First Course
Fondue for Two
Gruyere & Emmental Cheese, Apples, Cornichons, Sourdough Bread, Pearl Onions
House Cured Gravlax
Hard Boiled Egg, Capers, Shallots, Pumpernickel Toast, Gravlaxsas
Choice Beef Carpaccio
Baby Arugula, Manchego Cheese, Truffle Oil
Gnocchi Gratinee
House Made Gnocchi, Lobster Meat, Mornay Sauce
Fried Frog Legs
Seasoned Frog Legs, Garlic-Onion Cream Sauce, Lemon Wedge
Seared Scallop
Mango Puree, Kiwi Relish, Fried Shallots
Second Course
French Onion Grantinee
Soup du Jour
Blue Boar Salad
Mixed Baby Greens, Dried Cranberries, Candied Walnuts, Maple Vinaigrette
Duck Confit & Farro Salad
Fresh Duck Confit, Seasoned Farro, Grilled Radicchio
Raw Beet Salad
Red & Yellow Beets, Carrot, Snow Peas, House Made Fromage Blanc
Third Course
Braised Buffalo Osso Bucco
Caramelized Brussel Sprouts, Celery Root Puree, Herbed Demi Glace
Grilled Filet Mignon
Charred Onion, Roasted Potatoes, Grilled Mushroom, Pinot Noir Reduction
Seared Duck Breast
Peppercorn Medley & Fig Compote, Pine nut Polenta Cake, Port Reduction
Seared Salmon
Rock Shrimp & Quinoa Risotto, Grilled Asparagus, Red Wine Gastrique
Pan Roasted Skate Wing
Winter Squash Puree, Asparagus, Shallot and Brown Butter Sauce
Chicken Scaloppini
Orzo Pasta, Brussel Sprouts, Pink Peppercorn & Grapefruit Sauce
Jagerschnitzel
Breaded Veal Cutlet, Sautéed Spatzel, Forest Mushroom Gravy
Wild Boar Spare Ribs
Chef Seasoned Wild Boar Spare Ribs, Yam Puree, Sautéed Greens
New Zealand Lamb Loin
Eggplant Caviar, Caponata, Eggplant Chips
Executive Chef
Eric May
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