Sample Menu
Chef Lee's Tasting Menu
70 per person
35 for wine pairings
Beet & melon consommé
Gloria Ferrer Brut Rosé
Escargot & chicken croquettes with roasted garlic salad
Prá Soave Classico
Porcini pasta carbonara with a quail egg
David Girard Rhône Rosé
Truffle & Madiera glazed quail with foie gras stuffing & baby vegtables
Jade Mountain Napa Syrah
"Fruta dell' Isola" Lemon Sorbet with pistachio meringue, spiced pineapple-grapefruit puree & mint sugar
Limoncello & Champagne Cocktail
APPETIZERS
Seasonal shellfish with leeks & mustard broth 16
Foie gras torchon with cherry gastrique, mushroom brioche & brittle 21
Soft-shell crab with heirloom tomatoes & basil purée 12
Ricotta gnudi with oxtails & pickled mushrooms* 13
Maine lobster & shrimp raviolo with celery-herb broth* 22
Charcuterie plate 13
SOUPS & SALADS
Lobster & fennel bisque, garnished with fennel foam & caviar 11
House-made country pâté 13
Spring greens with asparagus, hazelnuts strawberries, & Champagne vinaigrette 13
Baby romaine & frisée with feta vinaigrette 12
ENTRÉES
Grilled beef tenderloin with trumpet mushroom tarte tatin & roasted cipollinis 38
(with ½ lobster tail and claw add 20)
Grilled veal flank steak with pickled ramps & warm potato salad* 30
Tagliatelle pasta with chanterelles, squash blossoms & arugula purée 25
Pan roasted duck breast with preserved apricots, confit dumpling & spiced yogurt 30
(with foie gras add 15)
Seared George's Bank scallops with a truffle – celeriac flan & sorrel cream 29
Roasted halibut with marinated fennel, almonds & tomato-anchovy broth 30
FROM OUR FIREPLACE
Pork tenderloin & roasted pork belly with orange pine nut flatbread & huckleberries 31
Lemon and bay spit roasted chicken with cranberry beans, pancetta & roasted corn-buttermilk purée 26
T. Cook's Mediterranean paella 28
(with 1/2 lobster tail and claw add 20)
SIDES
Roasted Brussels sprouts with bacon 8
Glazed asparagus with pecorino & lemon 9
Seared foie gras 16
Potato purée 6
1/2 lobster 20
Haricot verts with shallots & red wine vinaigrette 7
Happy Anniversary - 6/21/2007
An 18% gratuity will be added to parties of 6 or more
We ask that all cell phones be turned off while in the dining room
*Can be cooked to order or contains raw eggs
Written information is available upon request regarding the safety of these items
