So starting tues. march 2nd we are starting a $20 3 course menu. We will run these on tues. and wed.
so here is the menu. I know I don't have the second choice yet for the second course. i will post it as soon as i know what it is
First Course
Celery Root Tagliatelle
Black truffle, parmesan
Apple Salad
Cous cous, parsnip, pecan, fennel, arugula
Second Course
Duck
Vadouvan, carrot
Third Course
Caramel Risotto
Apple, cinnamon sugar crunch
Candy Bar
Chocolate, peanut butter, caramel, roasted cashew, salt
Thursday, February 25, 2010
Wednesday, February 17, 2010
NEW MENU
Dinner Menu
Arugula Salad
poached pears, chevre, mulled wine vinaigrette
8
Brussels Sprouts
braised bacon, cilantro, pickled scallion, fish sauce
8
Fried Chicken Livers
grits, bacon, honey, swiss chard, onion
8
Pizza
bacon, caramelized onion, caraway, béchamel
10
Carrot Salad
almond, pumpernickel, herbs and greens
8
Parmesan Soup
parmesan crackers
10
Bay Scallops
mussels, lemongrass, radish, bonito
13
Risotto
pancetta, tomato, arugula
10
Black Cod
celery root, smoked salt
14/28
Carrot Gnocchi
spiced carrot puree, duck confit, pickled scallion
12/24
Lamb
butternut squash mushroom salad, parmesan, balsamic cherry gastrique
15/30
Beef Tenderloin
truffle emulsion, potato confit, mushroom
15/30
Arugula Salad
poached pears, chevre, mulled wine vinaigrette
8
Brussels Sprouts
braised bacon, cilantro, pickled scallion, fish sauce
8
Fried Chicken Livers
grits, bacon, honey, swiss chard, onion
8
Pizza
bacon, caramelized onion, caraway, béchamel
10
Carrot Salad
almond, pumpernickel, herbs and greens
8
Parmesan Soup
parmesan crackers
10
Bay Scallops
mussels, lemongrass, radish, bonito
13
Risotto
pancetta, tomato, arugula
10
Black Cod
celery root, smoked salt
14/28
Carrot Gnocchi
spiced carrot puree, duck confit, pickled scallion
12/24
Lamb
butternut squash mushroom salad, parmesan, balsamic cherry gastrique
15/30
Beef Tenderloin
truffle emulsion, potato confit, mushroom
15/30
Thursday, February 4, 2010
Oh I Forgot I Have a Blog
Hello All
So it's been awhile, sorry my bad. So we have a bunch of new stuff coming up on the menu next week. I am proud to say that our cheese menu will be 100% New York state cheese. We will have the Saratoga Sunflower, Snuggles Blue, and The Highrock from Liza and Dave Porter of Homestead Artisans. We will also have some Nancy's Camembert from Hudson Valley Sheep and one other that hasn't been determined yet. This change will take place on Sat. Feb. 6th. A new chocolate dessert is coming on also it has chocolate merangue, tarragon and chocolate mousse and chocolate cookie crumble, I tried it last night and its pretty yummy.
As far as new savory items I am still working on it but as of right now we will have parmesan cereal, which is a parmesan soup with parmesan crispies.
So I hope to see you all this weekend
So it's been awhile, sorry my bad. So we have a bunch of new stuff coming up on the menu next week. I am proud to say that our cheese menu will be 100% New York state cheese. We will have the Saratoga Sunflower, Snuggles Blue, and The Highrock from Liza and Dave Porter of Homestead Artisans. We will also have some Nancy's Camembert from Hudson Valley Sheep and one other that hasn't been determined yet. This change will take place on Sat. Feb. 6th. A new chocolate dessert is coming on also it has chocolate merangue, tarragon and chocolate mousse and chocolate cookie crumble, I tried it last night and its pretty yummy.
As far as new savory items I am still working on it but as of right now we will have parmesan cereal, which is a parmesan soup with parmesan crispies.
So I hope to see you all this weekend
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