Scribd
Upload
262 views2 pages

Menu

The document provides a tasting menu from Vintage Irving featuring various cheese, cured meats, salads, small plates and dessert options. Selections include Asiago cheese, Bresaola cured beef, beet salad, mini rice balls with asiago and tomato marmalade, and desserts such as jelly doughnuts and chocolate soufflé. Pairing suggestions are provided for various wine, beer and cocktail options with each menu item.

Uploaded by

Menuism
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
262 views2 pages

Menu

The document provides a tasting menu from Vintage Irving featuring various cheese, cured meats, salads, small plates and dessert options. Selections include Asiago cheese, Bresaola cured beef, beet salad, mini rice balls with asiago and tomato marmalade, and desserts such as jelly doughnuts and chocolate soufflé. Pairing suggestions are provided for various wine, beer and cocktail options with each menu item.

Uploaded by

Menuism
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
You are on page 1/ 2

tasting plates

VINTAGE IRVING|
select 3 for 12 • 6 for 24 • 9 for 34
12 piece platter 40

CHEESE* CURED MEAT


Asiago Bresaola
Cows’ milk cheese aged 12 months Air cured beef

cheese, meats + salads


Caciotta di Bufala Contamplano
Naples water Buffalo milk cheese, Spanish chorizo
semi-soft aged 60 days
Duck Prosciutto
Drunken Goat Cheese Dry-cured
Semi-soft cheese submerged in Rioja wine
Le Saucisson Sec
Manchego Rustic French Pork Sausage
Cows’ milk cheese aged 12 months
Prosciutto di Parma
Parmigianino Reggiano Dry-cured Pork
World’s most famous cheese aged
16-20 months Sopressata
Pork salami
Roncari Blue
Spanish goats’ milk bleu cheese

C HE FS ’ C HO I C E A C C O M P A NI M E NT S : T RU FFL E H O NE Y RI C O T T A, Q U INC E P AST E , M AR INAT E D D RIE D


FRU IT C O M P O T E , M U ST A RD RE L ISH , P IC KL E D C H IP PO L INI CAB E RNE T B U T T E R

salads

Beets* 7
Roasted beets, asiago, Rocket arugula, rosemary vinaigrette

Boquerones 8
Cured fresh anchovies, steamed Yukon gold potatoes, frisee, black truffle-shallot dressing
Contamplano 8
Spanish chorizo, white beans, asparagus, buffalo mozzarella,
red pepper-olive tapenade
Parma 8
Romaine heart wrapped in Parma ham, reggiano cheese, bacalao croquettes,
cilantro-caper vinaigrette

Beef Tenderloin Carpaccio 9


Beef Tenderloin, shaved parmesan, frisee, truffle vinaigrette

*Vegetarian
chef’s plates

VINTAGE IRVING|
Marinated Olives* Market selection 6
P AIRING S: H IG H - AC ID SP ARKL E RS, K IM C RAW FO RD SAU VIG NO N B L ANC O R H IT AC H INO G I NG E R

Bruschetta* Spiced, stewed eggplant, tomato, sweet onions 6


P AIRING S: H IG H - AC ID IC WH IT E S L IKE P AZO S AN M AU RO AL B ARI NO O R O T T E R C RE E K C O P P E R

Mini Rice Balls* Asiago, parmesan, tomatillo marmalade 6


P AIRING S: C H AT E AU ST J E A N C H ARD O NNAY , C AS A D E L A E R M IT A C RIA N Z A O R AP RIC O T WH E AT

chef’ plates | the finish


Green Market Selection* Farm fresh vegetable assortment prepared daily 6
P AIRING S: WE L L WIT H L IG H T E R WH IT E S L IKE P RINC IP E SS A’ S C O RT E S E D I G AVI O R A C RISP D RA FT

Truffled Chicken Mini Meatballs Thyme-scented sherry wine sauce 8


P AIRING S: C H ARD O NNAY , AL L RE D S - E SP E C IAL L Y E ART H Y E L Y SE AL IC ANT E O R C H E S T NU T AL E

Fennel Soup Cappuccino* Rosemary bread sticks, anise dust 6


P AIRING S: H I G H - A C I D I C W H I T E S , L I K E S A U V I G N O N B L A N C O R B L U E P O I N T T O A S T E D L A G E R

Lobster Bisque Tomato Lobster soup finished with beer-battered shrimp 12


P AIRING S: M O SC AT O D ’ AST I, RO SE , J AY E R G I L L E S AL IG O T E O R E L Y S IAN J ASM INE IP A

Bouillabaisse Shrimp, clams, calamari, mussels, lobster, croutons with rouille 15


P AIRING S: G RU NE R VE L T L INE R, B U RG U ND Y P IN O T NO IR O R B RO O KL Y N L OC AL 1

Grilled Octopus Garlic and herbed asparagus, lemon oil, lemon juice 12
P AIRING S: WH IT E S, A N AB ST INT H E O R C AIP IRI NH AC O C KT AI L O R AB IT A J O C KAM O IP A

Escargot Valencia Rice Yellow split peas, saffron vinaigrette 13


P AIRING S: SWE E T RIE S L ING , G RU NE R VE T INE R , SP IC Y ZI NF AND E L O R SO U T H H AM P T O N SAISO N

Pan Seared Scallops Warm potato salad, carmelized onions, caviar crème fraiche 14
P AIRING S: RO SE , WH IT E , C O C KT AIL S AND AL L AG ASH FO U R FRO M M AINE

Homemade Potato Gnocchi* Grilled asparagus, plum tomato, herbs, beurre blanc 12
P AIRING S: WH IT E S, P R O SE C C O O R C H AM P E NO IS E , O R B IRRI FIC IO P IC C O LO SE SO N

Wild Mushroom Valencia Rice* Shaved parmesan, black truffles, sherry vinaigrette 12
P AIRING S: NIC O L AS RO SS IG NO L B O U RG O NG NE R O U G E ( P INO T NO IR) O R O M M E G ANG RARE VO S

Hudson Valley Foie Gras Apple-peppercorn tart tartin 16


P AIRING S: C L E AN SWE E T W INE S L IKE R IE SL IN G O R ST O NE O AKE D AR R O G ANT B A ST ARD

sweets

Jelly Doughnuts 8 Individual Chocolate Soufflé 8


Fresh fruit, vanilla Anglaise Chocolate sauce, vanilla ice cream

Fresh Fig Tempura 8 Coffee | Tea 4


Vanilla ice cream, wild flower honey
Cappuccino | Espresso 5

You might also like