V 04.27.

23

DINING ROOM
MENU TECH SHEETS
SPRING 2023

HOW TO USE THIS GUIDE:

HEADER COLORS: ALLERGIES:

COLD & WARM APPETIZERS CAN NOT REMOVE

VEGETABLES
CAN REMOVE+NO REPLACEMENT

GRAIN
CAN REMOVE+REPLACE

ENTREES
For allergies or dietary restrictions please consult with
Chef before confirming any substitutes or changes.

DESSERT
DINNER A LA CARTE
 FOIE GRAS & PORT MOUSSE, HIBISCUS, COCOA NIB GRANOLA

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Foie gras royale: Hudson Valley foie gras, cream,
chicken stock, gelatin, port, salt, pepper Tree-nuts - Remove granola
Hibiscus Gelée: hibiscus, cardamom, gelatin Seeds - Remove granola
Cocoa nib granola - Cashews, pepitas, hazelnuts,
marcona almonds, cocoa nibs, isomalt, sugar
Herb coulis - tarragon, basil, chervil, evoo, water
Garnish: Plums, figs, strawberries, mint (subject to
change)

SPECIAL PRODUCTS / SOURCES / TECHNIQUES DINING ROOM SPIEL

Hudson Valley Foie Gras- is located in the Catskill Foie gras and port parfait with hibiscus and cocoa
Mountains of New York and are known for producing nib granola.
some of the finest ducks for foie gras in the world.
They breed Moulard ducks which are a cross
between the Pekin duck (mild flavor) and the
Muscovy (gamey flavor) which results in giving the
Moulard foie to have a luxurious and velvety umami

MARKING
Soup Spoon

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 ENGLISH PEA VELOUTÉ, RICOTTA MOUSSE, MINT, WALNUTS

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

English pea velouté - English peas, leeks, white
soy, salt Tree-nuts: No walnuts
Mint geleé: Mint, pea juice, lemon zest, lemon juice, Soy: remove white soy
gelatin
Dairy: No ricotta mousse
Ricotta mousse: Cream, ricotta, lemon
Citrus: No mint geleé, no ricotta mousse
Garnish: English peas, carrots, pearl onions, shaved
walnuts Meat: No mint geleé

SPECIAL PRODUCTS / SOURCES / TECHNIQUES DINING ROOM SPIEL

Velouté: A velouté sauce is one of the "mother English pea velouté with ricotta mousse, mint and
sauces" of French cuisine listed by chef Auguste walnuts
Escoffier in the early twentieth century. Traditionally
served warm, in the warmer months we serve a
chilled version. Velouté is the French word for velvet,
and pays homage to the silky and rich texture that
defines the dish. Ours is not a traditional veloute (no
roux making it gluten free) but has the flavors and
texture reminiscent of the original.

MARKING
Soup spoon

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 ENGLISH PEA VELOUTÉ, RICOTTA MOUSSE, MINT, WALNUTS

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Mixed Greens: Endive, Chicory, Castelfranco,
Radicchio Tree-nut: No pink peppercorn
Lemon Vinaigrette: Lemon Juice, olive oil, chive, Citrus: No lemon vinaigrette, sub EVOO and salt
pink peppercorn, salt
Allium: No citrus vinaigrette, no green goddess, sub
Petite Vegetables: Radish, Carrot for avocado mousse
Green Goddess: Tarragon, Chervil, Chives, Kewpy Eggs: sub green goddess for avocado mousse
mayonnaise, creme fraiche, salt and pepper
Dairy: sub green goddess for avocado mousse
*(per request) Avocado Mousse: Avocado, lemon
juice, salt, evoo Nightshade: No espelette
Garnish: Espelette, EVOO, Salt

SPECIAL PRODUCTS / SOURCES / TECHNIQUES DINING ROOM SPIEL

Chicory: Part of the same family of greens that Mixed green salad with petite vegetables, lemon
dandelions are in. These greens are hearty and vinaigrette and green goddess (or avocado mousse)
slightly bitter. This family includes radicchio, endive
and more.
Castelfranco: Castelfranco has a bitter flavor but it is
much milder with sweet undertones. Uniquely
colored, each yellow leaf is dotted with purple spots
and veins
Radicchio: Purple-red leaves with white veins and is MARKING
sometimes mistaken for a tiny head of red cabbage. App fork
Beneath its initial bitterness, it has a lot of natural App knife
sweetness making it great in salads.

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 MURRAY’S BURRATA, BALSAMIC REDUCTION, PISTACHIO GREMOLATA

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Murray’s Burrata Tree-Nuts: Remove gremolata
Pistachio Gremolata: Pistachios, EVOO Nightshade: Remove espelette
Compressed Pears: asian pears compressed in Citrus: remove compressed pears, substitute blood
lemon juice and water orange and navel orange
Compressed Basil: Basil compressed in water Allium: remove chives
Balsamic reduction: Balsamic vinegar cooked down
into a thicker consistency
Garnish: Salt, pepper, chives, espelette, blood
orange, navel orange, EVOO

SPECIAL PRODUCTS / SOURCES / TECHNIQUES DINING ROOM SPIEL

Murray’s Burrata - Burrata is an Italian cow milk cheese Murray’s burrata, pistachio gremolata, and balsamic
made from mozzarella and cream. The outer casing is solid reduction
cheese, while the inside contains stracciatella and cream,
giving it an unusual, soft texture. We get our Burrata from
Murray’s Cheese which is a cheese shop in New York
known for making, sourcing, and selling high quality
cheeses.
Compressing: Compressing uses the pressure of a
vacuum sealer to remove the air between the cell walls in
foods, creating more flavor in less space. It gives the food a
texture completely different from what you started with MARKING
while providing enhanced flavor and vibrant color. App fork
app knife

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
GOLDEN BEETS, RED BEET MOSTARDA, GOAT CHEESE, COCOA NIB GRANOLA

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Roasted golden beets - marinated in champagne vinegar
and tossed in champagne vinaigrette, chives, espelette, Nuts: No Granola, No Mostarda (pink peppercorn)
salt and pepper
Champagne Vinaigrette: Tarragon Oil, Champagne
Seeds: No Granola
Vinegar, Lemon Juice, Sugar, Salt
Dairy: No Labneh (sub avocado mousse)
Goat Cheese Labneh- Sheep and goat milk cheese
(marinated in olive oil, garlic, peppercorn and herbs), beet Gluten: No sourdough tuile
juice
Allium: No labneh, no chives
Red Beet Mostarda - red beets, pink peppercorn,
coriander, black and yellow mustard seeds, star anise, Citrus: No vinaigrette
honey
Cocoa nib granola - Cashews, pepitas, hazelnuts, Nightshade: no labneh, no espelette
marcona almonds, cocoa nibs, isomalt, sugar
Garnish: Mint oil, sourdough tuile, herbs
*(per request) Avocado Mousse: Avocado, lemon juice,
salt, evoo

SPECIAL PRODUCTS / SOURCES / TECHNIQUES DINING ROOM SPIEL

Meredith Dairy sheep and goat cheese: Meredith Golden beet salad, red beet mostarda, cocoa nib
diary is a sustainable dairy farm in Australia. Known granola
for producing some of the highest quality dairy
products due to the animals being well treated, well
fed, happy and healthy. They always use a mix of
Sheep and Goats milk.
Labneh- Labneh is a strained yogurt removing the
whey and giving it a smooth, creamy, cheese like
texture. In this case, we use a high quality sheep and
goat cheese similar in texture but with a more unique MARKING
flavor profile. App fork
App knife

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 GRASS-FED BEEF TARTARE, POTATO CHIPS, SPICY AIOLI

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Grass fed beef: trim from wagyu bavette, raw and
chopped, chives, salt, pepper Nightshade: remove espelette
Aioli: Egg yolk, dijon, grapeseed oil, ketchup, Allium: remove chives, remove chive oil
worcestershire sauce
Egg: Aioli - replace with EVOO
Garnish: Potato chips, shaved radish, chili oil,
microgreens, chive oil, balsamic reduction, espelette Fish: No aioli (Worcestershire sauce) - replace with
EVOO
Gluten: No aioli (Worcestershire sauce) - replace
with EVOO

SPECIAL PRODUCTS / SOURCES / TECHNIQUES DINING ROOM SPIEL

American Wagyu- “American Wagyu” beef is Grass-fed beef tartare with spicy aioli and
the result of crossbreeding Japanese Wagyu potato chips
with high-quality continental breeds of cattle.
They also must be born and raised within the
U.S. The fat content is typically lower than
Japanese Wagyu due to less marbling and this
creates a hearty, beefy flavor.
Tartare- Steak tartare is a dish of raw minced
beef. The modern recipe was created in France MARKING
by the chef Auguste Escoffier. The name tartare App fork
is sometimes generalized to other raw meat or App knife
fish dishes.

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
YELLOWFIN TUNA, CUCUMBER VINAIGRETTE, CRISPY QUINOA, FRESNO CHILI

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Tuna: Seared, marinated in olive oil, espelette, salt Allium - Remove chive oil
Cucumber Vinaigrette: Cucumber Juice, Golden Nightshade - Non-marinated Tuna, No espelette, no
Balsamic, Nori, Salt, Xanthum Gum, EVOO chili oil
Crispy Quinoa: Quinoa steamed in Veg stock, Fried
in Canola Oil
Compressed Cucumber: Cucumber, EVOO, salt,
fresno
Garnish: Chive oil, Chili oil, Radish, Salt, Pepper,
Lemon balm

SPECIAL PRODUCTS / SOURCES / TECHNIQUES DINING ROOM SPIEL

Nori: A dried edible seaweed used in Japanese Yellowfin tuna with compressed cucumber, and
cuisine. It has a strong and distinctive flavor, and is crispy quinoa
often used to wrap rolls of sushi.
Golden Balsamic: A slightly sweeter golden-hued
vinegar made in the style of traditional balsamic but
with light-colored grapes. Golden Balsamic-Style
Vinegar has the same sweetly complex flavor but with
an added crispness.
Compressing: compressing uses the pressure of a MARKING
vacuum sealer to remove the air between the cell App fork
walls in foods, creating more flavor in less space. It App knife
gives the food a texture completely different from
what you started with while providing enhanced flavor
and vibrant color.

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 CORN RAVIOLI, ROASTED TOMATILLOS, CILANTRO, ESPELETTE

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Pasta Dough: Semolina Flour, Egg Yolks, Whole Allium- remove tomatillo sauce, no veg stock in
Eggs, Milk, Olive Oil, Salt pasta glaze
Filling: Corn puree (corn, milk, shallot, heavy cream); Nightshade: no espelette in pasta glaze
Polenta puree (corn meal, water, butter);
Mascarpone, Parmesan
Tomatillo Sauce: Tomatillo, onion, jalapeno, chives,
salt
Pasta glaze: Creme fraiche, espelette, veg stock
Garnish: Charred corn, charred tomatillos, cilantro

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
House made corn ravioli with roasted tomatillos,
Tomatillos: The tomatillo, also known as the espelette, and cilantro
Mexican husk tomato, is a plant in the tomato family
but they are not the same! Even though the Spanish
name translates to “little tomato," they are not baby
tomatoes. They look like green, unripe tomatoes with
a dry, leafy husk that wraps around the outside. This
husk can easily be removed with your hands and
discarded. Tomatillos have a slightly more acidic,
slightly less sweet flavor than ripe and unripe
tomatoes. MARKING
Entree fork
Entree spoon
Entree knife

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 FARRO RISOTTO, STINGING NETTLE, MIMOLETTE

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Risotto: Farro, veg stock, butter, parmesan, creme Dairy- Vegan risotto, no mimolette tuile
fraiche, salt, nettle puree
Allium- No grilled ramps, no chive oil, no ramp
Nettle Puree: Nettles, water, EVOO powder
Garnish: Grilled ramps, mimolette tuile, chive oil, Nightshade: No espelette
espelette, ramp powder

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Farro - takes longer to cook than rice, but produces a
Nettle farro risotto with grilled ramps and mimolette
heartier, chewier twist on a classic risotto. It is a healthier
and more nutritious alternative to traditional rice. It is an
ancient grain that resembles brown rice, and is packed with
fiber, protein, vitamins, minerals and antioxidants. It has a
complex, nutty taste and it was originally cultivated in
Middle East.
Stinging Nettle: Don't be intimidated by the name, stinging
nettle in your food won't hurt you a bit. As the name
suggests, this plant's leaves do sport stingers: tiny hollow MARKING
hairs. While coming into contact with this plant in its raw Entree fork
form does hurt, these hairs can easily be removed for safe Entree spoon
ingestion. Stinging nettle tastes like mild spinach without
the strong iron flavor. It's green and grassy-tasting, not Entree knife
unlike other dark leafy plants, with a bit of a peppery bite,
like arugula.
Ramps: In the onion family, ramps look like scallions but
have broad leaves and a purplish stem. Ramps are among STATION
the first plants to appear in the spring and in many areas,
they're considered a spring delicacy and a reason for GARDE-MANGER SAUTEÉ
celebration. The flavor and aroma of ramps are often PLANCHA GRILL
described as a combination of onion and garlic. They have
an extremely short growing season and therefore the bulbs PASTRY
are often pickled to be enjoyed year round.
 MISO GLAZED TOFU, THUMBELINA CARROTS, CHIVE

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Tofu Alcohol - No miso glaze
Miso glaze - Miso, sugar, mirin, sake, tamarind Dairy - No butter, substitute EVOO
Curly cabbage & thumbelina carrots- glazed in veg Allium - No veg stock, no chive oil, no chives
stock, chive oil and butter
Nightshade - No espelette
Curried lotus root chip- Shaved lotus root, fried,
tossed in yellow curry powder
Garnish- Chives, vegetable glaze, chive oil, shaved
radish, espelette

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Miso glazed tofu with curly cabbage, thumbelina
carrots, and curried lotus root chip
Lotus Root: the root of the lotus flower plant,
commonly used in southern and East Asian cooking.
Once peeled, it has a creamy white flesh with a
texture like a raw potato. It has a mild flavor once
cooked but it bitter when raw. It is known for being a
versatile ingredient with pleasing texture.
Thumbelina Carrots: a mini-carrot roughly the size
of a golf ball when harvested. This gourmet carrot is MARKING
delicious eaten raw or cooked. Entree fork
Entree knife
Tofu: condensed soy milk that people press into
blocks of different firmness. It is a nutrient-dense food
that is high in protein.

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 EUROPEAN SEA BASS, CHIMICHURRI, CIPOLLINI ONION & FENNEL SALAD

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Sea Bass: Brined in water, salt, sugar, bay leaf, Allium - No chimichurri, no cipollini onions, no
lemon, chili flake, black pepper. chives
Chimichurri: chives, parsley, tarragon, confit garlic, Citrus- No chimichurri, no lemon vinaigrette
olive oil, lemon zest
Dairy - No butter on the glaze - sub EVOO
Glazed vegetables: cipollini onions, snow peas,
grape seed oil, butter and vegetable bouillon Nightshade - No pickled peppers
Fennel salad: fennel, lemon vinaigrette, chives, salt Tree-nuts- No pickled peppers (pink peppercorn)
Pickled peppers: cherry peppers, champagne
vinegar, white distilled vinegar, pink peppercorn,
black pepper, lemon peel

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
European sea bass with chimichurri, cipollini onion
European Sea Bass is a lean, white fish that thrives and fennel salad, and pickled peppers
in the Mediterranean Sea and it’s considered to be
the most important fish currently cultured along the
European cost. It is also known as European Bass
and often marked in the US as ‘’branzino’’. It reaches
a maximum size of around 32 inches and it could be
found in the Atlantic along the European cost and as
far south as Senegal. Rich in vitamin D and
recommended for those who follow a low calorie diet.
MARKING
Entree fork
Entree knife

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 ŌRA KING SALMON, VERMOUTH EMULSION, CURLY CABBAGE

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Salmon: Brined in water, salt, sugar, bay leaf, lemon, Alcohol - All cooked off - but confirm with guest if
chili flake, black pepper. Sauteed to medium rare. they need emulsion removed.
Vermouth Emulsion: Vermouth, sake, white wine, Allium - no vermouth emulsion, no glaze on
cream, tarragon, shallots, butter, oil, thyme, tarragon vegetables, no chive oil, no chives
vinegar, veg stock, salt
Dairy - No emulsion, no butter
Curly cabbage & thumbelina carrots- glazed in veg
stock, chive oil and butter
Garnish: Chive oil, evoo, espelette, lemon juice,
chives, dill, trout roe

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Ora king salmon with vermouth emulsion, curly
Ora King - Heralded as “New Zealand’s seafood cabbage, and thumbelina carrots.
version of Japanese Wagyu beef. Ōra Kings are
named for the native New Zealand Maori word “ora”
which translates to “fresh” and “alive”. Considered
more delicate and smooth-tasting than Atlantic and
Coho varieties, Ora King Salmon has large flakes and
an almost silky texture due to its naturally high oil
content. Ribbons of marbling stand out on the bright
orange flesh, which boasts a balanced profile of both
sweet and umami flavors. The incredible marbling MARKING
throughout the flesh of the fish also gives it a rich, Entree fork
soft and buttery mouthfeel with skin that crisps up Entree knife
beautifully, making it the preferred seafood choice of
top chefs around the world.
Thumbelina Carrots: a mini-carrot roughly the size
of a golf ball when harvested. This gourmet carrot is STATION
delicious eaten raw or cooked.
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 IBÉRICO PORK PRESA, TURNIPS, CHERVIL, CHICKEN JUS

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Iberico Pork Presa: Brined in water, salt, sugar, bay Allium- No chicken jus, no glaze on vegetables -
leaf, lemon, chili flake, black pepper then grilled to sub EVOO, no ramp powder
medium rare.
Mushrooms - No black trumpet powder
Chicken Jus: Roasted Chicken Wings, Onion,
Carrot, Water Dairy - No butter - sub EVOO
Fava Beans & Seared Turnips: glazed in butter and
veg stock
Garnish: Ramp powder, black trumpet powder,
espelette, chervil

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Iberico pork presa with seared turnips and chicken
Iberico presa (cut) - is a choice cut that located jus
slightly below the pork tenderloin, in the shoulder
area. Part of what makes presa so delicious and
unique is the source. Acorn-fed pigs raised on
sustainable and humane farms, along with the unique
breed native to the Iberian peninsula (encompassing
Spain and Portugal), give the meat a complex nutty
flavor and it’s deliciously tender and juicy.
MARKING
Entree fork
Steak knife

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 HERITAGE CHICKEN, FENNEL-APPLE PURÉE, SWISS CHARD, DIJON

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Green-circle heritage chicken: Brined in water, salt, Allium - No chicken jus, no fennel apple puree, no
sugar, bay leaf, lemon, chili flake, black pepper then pickled shallots, no chives
roasted until brown, basted in butter and sliced to order
Chicken Jus: Roasted Chicken Wings, Onion, Carrot,
Dairy - no fennel apple puree, no butter
Water
Fennel-Apple puree: Fennel, granny smith apple, white
onion, vermouth, garlic, spring thyme, bay leaf, black
peppercorns, heavy cream, vegetable bouillon, butter
Swiss Chard & Fiddleheads: Sauteéd till tender in EVOO
and salt
Pickled shallots: Thinly sliced shallots, Rice wine vin,
sugar, water, salt, lime juice, toasted pink peppercorns,
toasted coriander, black peppercorn.
Garnish: Chive, espelette, EVOO, salt, pepper (on
chicken); Toasted fennel powder

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Heritage chicken with fennel apple pureé, swiss
Swiss Chard - a close relative of the beet and is chard, and fiddleheads
grown for its leaves and stems as opposed to the
edible root. Swiss chard does not originate in
Switzerland- it was named by a Swiss botanist, Karl
Koch.
Fiddleheads - fiddleheads are the fern plant's young
shoots that look like tiny scrolls. Only available for a
short window of time during the spring, they are a
delicious delicacy with many devoted fans who can MARKING
hardly wait for fiddlehead season. Entree fork
Steak knife

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 WAGYU BAVETTE AU JUS, BRUSSELS SPROUTS, MUSHROOMS, SHALLOT

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Wagyu bavette: marinated in grapeseed oil, garlic, Dairy- no shallot puree, no butter
rosemary, thyme, bayleaf, black peppercorn
Alcohol - no shallot puree (cooked off but confirm
Shallot Puree: shallot, butter, madeira, salt with guests)
Veal Jus: Veal bones, onion, carrot, water Egg - No black garlic aioli
Glazed Vegetables: Fried maitake mushrooms,
artichoke hearts, butter, veg stock
Black garlic aioli: Black garlic, kewpie mayonnaise
Garnish: arugula, salt, black pepper

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Wagyu bavette with shallot puree, maitake
Wagyu: a Japanese beef cattle breed - derive from mushrooms, and artichoke hearts.
native Asian cattle. ‘Wagyu’ refers to all Japanese
beef cattle, where ‘Wa’ means Japanese and ‘gyu’
means cow. Wagyu were originally draft animals used
in agriculture, and were selected for their physical
endurance. This selection favored animals with more
intra-muscular fat cells - ‘marbling’ - which provided a
readily available energy source. Wagyu is horned
breed and the cattle are either black or red in color.
MARKING
Entree fork
Black Garlic: Black garlic is aged fresh garlic with a Steak knife
smooth, soft texture and a rich, sweet taste that can
be used to enhance the flavor of many recipes.
During the aging process the cloves undergo the
Maillard reaction as the heat creates changes in the
amino acids and sugars in the garlic. This reaction is STATION
what gives black garlic its rich, tangy, molasses-like
flavor and black color.
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
A CELEBRATION OF SPRING
 ASPARAGUS MIMOSA, JAMÓN IBÉRICO, ROYAL KALUGA CAVIAR

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Asparagus: Green asparagus (cooked in water),
white asparagus (cooked in orange juice and EVOO) Allium - Remove chives, remove ramps, remove
chive aioli
Mimosa: Hard boiled eggs– Yolks and whites are
separated and dried then passed through fine mesh Egg - Remove mimosa, remove chive aioli
giving a light fluffy texture
Dairy - Remove parmesan
Champagne Vinaigrette: Dijon mustard, champagne
vinegar, turmeric, grape seed oil, salt Citrus - Remove white asparagus
Pickled ramps: Ramps, champagne vinegar, salt, Nightshade - Remove espelette
sugar
Chive Aioli: Kewpie mayonnaise, chive oil
Garnish: Jamón Ibérico, crispy sourdough,
parmesan, Caviar, chives, espelette

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Green and white asparagus mimosa, Jamón Ibérico,
White Asparagus: Exactly like green asparagus but Royal Kaluga Caviar
without chlorophyll due to different harvesting
practices. Both are grown the same way but with one
huge difference. White asparagus stalks are picked
before they peek through the soil–they never see the
sun. The green asparagus stalks are picked after
they break through the soil and are exposed to the
sun to develop chlorophyll, which is what makes them
green. White asparagus has a more delicate flavor
and is sweeter than green asparagus. MARKING
App fork
Ramps: Ramps are part of the allium family, with a App knife
very short growing season. Their flavor is garlicky,
which mellows once cooked. You can eat ramps from
top to bulb.
Jamón Ibérico: A type of cured leg of pork produced STATION
in Spain from Iberian pigs. These pigs eat a diet of
acorns which gives the meat a unique nutty flavor.
We get our Jamón Ibérico from Cinco Jotas which is GARDE-MANGER SAUTEÉ
one of the best sources for this delicacy. PLANCHA GRILL
PASTRY
DIVER SCALLOPS, SHITAKE CHUTNEY, TARRAGON AND VERMOUTH EMULSION

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Scallops: Seared in grapeseed oil, dusted with nori Egg- no wasabi sauce
Wasabi Sauce: Egg yolk, lemon juice Citrus - no wasabi sauce, no lemongrass emulsion,
canola oil, rice wine vinegar, honey no lime juice
Lemongrass Emulsion: Lemongrass, Makrut lime Dairy- no lemongrass emulsion
leaf, cream, shallot, white wine, white wine vinegar,
lemon juice Allium- no mushroom chutney
Shitake Mushroom Chutney: garlic, Ginger, Red Mushroom - no mushroom chutney
Bell Pepper, Shallot, Shitake, EVOO, salt, pepper
Nightshade - no mushroom chutney, no espelette
Garnish: Evoo, espelette, shiso, lime juice, lemon
zest

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Diver scallops with shiitake chutney, wasabi and
Diver scallops are actually hand-harvested by scuba vermouth emulsion.
divers. Scallops have slight variations in color, which
do not affect their flavor. Most are white to off-white;
others are pinkish, beige, or grayish, or have a slight
orange cast (these are known as “pumpkins”.)

MARKING
Entree fork
Steak knife

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 CORN RAVIOLI, ROASTED TOMATILLOS, CILANTRO, ESPELETTE

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Pasta Dough: Semolina Flour, Egg Yolks, Whole Allium- remove tomatillo sauce, no veg stock in
Eggs, Milk, Olive Oil, Salt pasta glaze
Filling: Corn puree (corn, milk, shallot, heavy cream); Nightshade: no espelette in pasta glaze
Polenta puree (corn meal, water, butter);
Mascarpone, Parmesan
Tomatillo Sauce: Tomatillo, onion, jalapeno, chives,
salt
Pasta glaze: Creme fraiche, espelette, veg stock
Garnish: Charred corn, charred tomatillos, cilantro

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
House made corn ravioli with roasted tomatillos,
Tomatillos: The tomatillo, also known as the espelette, and cilantro
Mexican husk tomato, is a plant in the tomato family
but they are not the same! Even though the Spanish
name translates to “little tomato," they are not baby
tomatoes. They look like green, unripe tomatoes with
a dry, leafy husk that wraps around the outside. This
husk can easily be removed with your hands and
discarded. Tomatillos have a slightly more acidic,
slightly less sweet flavor than ripe and unripe
tomatoes. MARKING
Entree fork
Entree spoon
Entree knife

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 WAGYU BAVETTE AU JUS, BRUSSELS SPROUTS, MUSHROOMS, SHALLOT

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Wagyu bavette: marinated in grapeseed oil, garlic, Dairy- no shallot puree, no butter
rosemary, thyme, bayleaf, black peppercorn
Alcohol - no shallot puree (cooked off but confirm
Shallot Puree: shallot, butter, madeira, salt with guests)
Veal Jus: Veal bones, onion, carrot, water Egg - No black garlic aioli
Glazed Vegetables: Fried maitake mushrooms,
artichoke hearts, butter, veg stock
Black garlic aioli: Black garlic, kewpie mayonnaise
Garnish: arugula, salt, black pepper

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Wagyu bavette with shallot puree, maitake
Wagyu: a Japanese beef cattle breed - derive from mushrooms, and artichoke hearts.
native Asian cattle. ‘Wagyu’ refers to all Japanese
beef cattle, where ‘Wa’ means Japanese and ‘gyu’
means cow. Wagyu were originally draft animals used
in agriculture, and were selected for their physical
endurance. This selection favored animals with more
intra-muscular fat cells - ‘marbling’ - which provided a
readily available energy source. Wagyu is horned
breed and the cattle are either black or red in color.
MARKING
Entree fork
Black Garlic: Black garlic is aged fresh garlic with a Steak knife
smooth, soft texture and a rich, sweet taste that can
be used to enhance the flavor of many recipes.
During the aging process the cloves undergo the
Maillard reaction as the heat creates changes in the
amino acids and sugars in the garlic. This reaction is STATION
what gives black garlic its rich, tangy, molasses-like
flavor and black color.
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
VEGETARIAN SPRING MENU
 ENGLISH PEA VELOUTÉ, RICOTTA MOUSSE, MINT, WALNUTS

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

English pea velouté - English peas, leeks, white
soy, salt Tree-nuts: No walnuts
Mint geleé: Mint, pea juice, lemon zest, lemon juice, Soy: remove white soy
gelatin
Dairy: No ricotta mousse
Ricotta mousse: Cream, ricotta, lemon
Citrus: No mint geleé, no ricotta mousse
Garnish: English peas, carrots, pearl onions, shaved
walnuts Meat: No mint geleé

SPECIAL PRODUCTS / SOURCES / TECHNIQUES DINING ROOM SPIEL

Velouté: A velouté sauce is one of the "mother English pea velouté with ricotta mousse, mint and
sauces" of French cuisine listed by chef Auguste walnuts
Escoffier in the early twentieth century. Traditionally
served warm, in the warmer months we serve a
chilled version. Velouté is the French word for velvet,
and pays homage to the silky and rich texture that
defines the dish. Ours is not a traditional veloute (no
roux making it gluten free) but has the flavors and
texture reminiscent of the original.

MARKING
Soup spoon

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 MURRAY’S BURRATA, BALSAMIC REDUCTION, PISTACHIO GREMOLATA

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Murray’s Burrata Tree-Nuts: Remove gremolata
Pistachio Gremolata: Pistachios, EVOO Nightshade: Remove espelette
Compressed Pears: asian pears compressed in Citrus: remove compressed pears, substitute blood
lemon juice and water orange and navel orange
Compressed Basil: Basil compressed in water Allium: remove chives
Balsamic reduction: Balsamic vinegar cooked down
into a thicker consistency
Garnish: Salt, pepper, chives, espelette, blood
orange, navel orange, EVOO

SPECIAL PRODUCTS / SOURCES / TECHNIQUES DINING ROOM SPIEL

Murray’s Burrata - Burrata is an Italian cow milk cheese Murray’s burrata, pistachio gremolata, and balsamic
made from mozzarella and cream. The outer casing is solid reduction
cheese, while the inside contains stracciatella and cream,
giving it an unusual, soft texture. We get our Burrata from
Murray’s Cheese which is a cheese shop in New York
known for making, sourcing, and selling high quality
cheeses.
Compressing: Compressing uses the pressure of a
vacuum sealer to remove the air between the cell walls in
foods, creating more flavor in less space. It gives the food a
texture completely different from what you started with MARKING
while providing enhanced flavor and vibrant color. App fork
app knife

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY
 FARRO RISOTTO, STINGING NETTLE, MIMOLETTE

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Risotto: Farro, veg stock, butter, parmesan, creme Dairy- Vegan risotto, no mimolette tuile
fraiche, salt, nettle puree
Allium- No grilled ramps, no chive oil, no ramp
Nettle Puree: Nettles, water, EVOO powder
Garnish: Grilled ramps, mimolette tuile, chive oil, Nightshade: No espelette
espelette, ramp powder

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Farro - takes longer to cook than rice, but produces a
Nettle farro risotto with grilled ramps and mimolette
heartier, chewier twist on a classic risotto. It is a healthier
and more nutritious alternative to traditional rice. It is an
ancient grain that resembles brown rice, and is packed with
fiber, protein, vitamins, minerals and antioxidants. It has a
complex, nutty taste and it was originally cultivated in
Middle East.
Stinging Nettle: Don't be intimidated by the name, stinging
nettle in your food won't hurt you a bit. As the name
suggests, this plant's leaves do sport stingers: tiny hollow MARKING
hairs. While coming into contact with this plant in its raw Entree fork
form does hurt, these hairs can easily be removed for safe Entree spoon
ingestion. Stinging nettle tastes like mild spinach without
the strong iron flavor. It's green and grassy-tasting, not Entree knife
unlike other dark leafy plants, with a bit of a peppery bite,
like arugula.
Ramps: In the onion family, ramps look like scallions but
have broad leaves and a purplish stem. Ramps are among STATION
the first plants to appear in the spring and in many areas,
they're considered a spring delicacy and a reason for GARDE-MANGER SAUTEÉ
celebration. The flavor and aroma of ramps are often PLANCHA GRILL
described as a combination of onion and garlic. They have
an extremely short growing season and therefore the bulbs PASTRY
are often pickled to be enjoyed year round.
 MISO GLAZED TOFU, THUMBELINA CARROTS, CHIVE

ALLERGIES
PEANUTS TREE-NUTS
SEEDS SOY
GLUTEN DAIRY
EGGS ALLIUM
FISH SHELLFISH
MEAT SULFITES
NIGHTSHADE MUSHROOMS
ALCOHOL CITRUS
OTHER:

INGREDIENTS ALLERGY ADJUSTMENT

Tofu Alcohol - No miso glaze
Miso glaze - Miso, sugar, mirin, sake, tamarind Dairy - No butter, substitute EVOO
Curly cabbage & thumbelina carrots- glazed in veg Allium - No veg stock, no chive oil, no chives
stock, chive oil and butter
Nightshade - No espelette
Curried lotus root chip- Shaved lotus root, fried,
tossed in yellow curry powder
Garnish- Chives, vegetable glaze, chive oil, shaved
radish, espelette

SPECIAL PRODUCTS / SOURCES / DINING ROOM SPIEL

TECHNIQUES
Miso glazed tofu with curly cabbage, thumbelina
carrots, and curried lotus root chip
Lotus Root: the root of the lotus flower plant,
commonly used in southern and East Asian cooking.
Once peeled, it has a creamy white flesh with a
texture like a raw potato. It has a mild flavor once
cooked but it bitter when raw. It is known for being a
versatile ingredient with pleasing texture.
Thumbelina Carrots: a mini-carrot roughly the size
of a golf ball when harvested. This gourmet carrot is MARKING
delicious eaten raw or cooked. Entree fork
Entree knife
Tofu: condensed soy milk that people press into
blocks of different firmness. It is a nutrient-dense food
that is high in protein.

STATION
GARDE-MANGER SAUTEÉ
PLANCHA GRILL
PASTRY