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Dining Room 1113

The document appears to be a menu for appetizers and entrees from a restaurant. It lists 18 appetizers ranging in price from $12 to $24. It then lists 14 entrees ranging in price from $21 to $34. The menu is signed by the executive chef and notes an 18% gratuity for parties of six or more.

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Menuism
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46 views1 page

Dining Room 1113

The document appears to be a menu for appetizers and entrees from a restaurant. It lists 18 appetizers ranging in price from $12 to $24. It then lists 14 entrees ranging in price from $21 to $34. The menu is signed by the executive chef and notes an 18% gratuity for parties of six or more.

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, TXT or read online on Scribd
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Appetizers Entrees

Warm Carrot Broth 13 Brook Trout a la Plancha 24


Winter Truffle, Greek Yogurt, Curry, Mint Spiced Lentil, Mustard Greens, Apple Mostarda

Salad of Brussels Sprout Leaves 14 Pasture Raised Guinea Hen 26


Market Pear, Berkshire Prosciutto, Balsamic, Halzenut Market Squash, Fall Spiced Seckle Pear, Chard, Honey Vinegar Jus

Nantucket Scallop Tartar 24 Farm Raised Rabbit Fleischnacke 27


American Sturgeon Caviar, Poppy Seed, Argan Oil,Yuzu Chesnut Pasta, Market Apple, Celery Root, Tarragon

Cannelloni of Beets and their Leaves 12 Lobster a la Plancha 32


Sheep's Milk Yogurt, Blood Orange, Pistachio, Ice Wine Vinegar Green Fennel Risotto, Anise, Sauce Americaine

Celery Root and Almond Panna Cotta 18 Grass Fed New York Strip 34
Peekytoe Crab, Grapefruit,Tarragon, Citron Vinegar Buttermilk-Parsnip Puree, Foraged Mushroom, Cippolini, Red Wine Vinaigrette

Market Potato and Farm Egg 15 Long Island Pekin Duck 28


Foraged Mushroom, Fines Herb, Sherry Vinegar Raz el Hanout, Quince, Fregola, Medjool Date

Arctic Char with Smoked Sea Salt 16 Black Cod In Rice Paper 29
Asian Pear Sorbet, Daikon Radish, Trout Roe, Mustard Oil Napa Cabbage, Kholrabi, Ginger, Horseradish Broth

Yellowtail Amberjack Crudo 17 American Black Sea Bass 28


Mung Bean Salad, Tropical Fruit, Crispy Ginger, Kaffir Lime Heirloom Cauliflower, Market Grape, Almond, Caper

Jerusalem Artichoke and Cranberry Bean Soup 13 Lettuce and Root Vegetable Cassoulet 22
Bouchot Mussel, Peppercress, Crispy Garlic Salsify, Rutabaga, Sunchoke, Toasted Bread Crumb

Squab and Slow Roasted Faro Salad 19 Market Squash Gnocchi 21


Apple, Endive, Pomegranate, Pumpkin Seed Vinaigrette Foraged Mushroom, Pine-Nut, Braised Leek, Consommé

Executive Chef Jeremy Bearman


An 18% gratuity will be added for parties of six or more

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