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Shrimp Corndog
A skewered jumbo shrimp dipped in cornbatter and deepfried. Finished with a bistro honey mustard
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French Onion Soup
A classic French style; vegetable broth, sherry, suger, bay leaf, thyme and peppercorn poured over caramelized onions; finished with a "grilled cheese" (smoked gouda, Vermont white chedder cheese and caramelized onions in a pita; also finished with chives and truffle oil.
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Romaine Salad
Tossed with horseradish caesar (anchovy, olive oil, mustard, horseradish, egg, parmesan, garlic) with pickled red onions, rosemary flavored almonds and parmesan crisp
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Farmers Greens
Tossed with a blackberry honey vinagairette, crumbled goat cheese, red onion, macadamia nut granola; all wrapped in a crisp lavosh
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Harvest Salad
Cubed mozzarella, cucumber, toasted pine nuts, endive, sundried tomatoe puree, olives, garlic croutons; all tossed in a verjus vinaigrette
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Hummus
Blackbean hummus (with lemon, garlic and tahini), 6 court buillon poached shrimp, artichoke spinach parfait bound with creme fraiche, finished with a layer of goat cheese), crumbled feta, kalamata olives and frisee tossed with vinaigrette, shaved red onions, green oil, balsamic reduction, served with warmed pita triangles
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Pate Tasting
Country style pata (chicken, veal, pork), chicken sausage, foie gras honey mouse, salami, whole grain brandy mustard, Jason's pickled vegetables and a crostini
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Lobster Waffle
Basil waffle with roasted garlic folded in, sits atop a saute of lobster tail meat and vegetables (roasted artichokes, smoked tomatoe, zucchini, yellow squash, mirepoix), tomatoe fennel fondue; all tossed in a mustard cream sause, topped with fried crispy leeks
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Suckling Pig
A 20lb suckling pig is cured for 2 days, then braised for hours in duck fat and rosemary until it is tender pulled pork; served with smoked pear "apple sause," a brie and walnut blintz, buttered leaks and a pomegranate molasses
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Scallops
Two scallops pan seared and buttered until caramelized, apricot mole (apricot, chocolate, veg. stock, chiles), roasted garlic and masa tamale, cojita cheese, tomatillo salsa
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Crab Cakes
Two risotto cakes stuffed mozzarella, topped with lump crab meat, tomato fennel fondue, butternut puree, Portobello mushrooms and goat-cheese fondue
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Calamari "Caesar"
Calamari tubes pureed, spiced, flattened and breaded, served with lobster tailmeat, roasted and smoked artichokes, shredded romaine; all tossed in caesar tarter sauce
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Gnocchi
Patachoux dumplings seered with Wash. morels...
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Meatloaf
The chef's grandfather's secret recipe (chicken, veal, pork, fat); 2 slices with melted gouda in the center, topped with a chile jam (tomato, honey, vinegar, coffee, chili powder), steamed broccoli finished with beurre blanc, carrot curl and whipped potatoes
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Beef Short Ribs
Six to seven ounces braised, portobella puree, mashed potatoes and a blue cheese tator tot (gargonzola, potatoe, dipped in eggwash, breadcrums and deepfried), vegetable giardiniera relish
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Pork Loin
Six to seven ounces marinated, poached then grilled to finish, served with a Hawaiian pork chedder spring roll (pork butt braised in pinapple juice and herbs), bried cherry relish, goat cheese, barley corn risotto
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Salmon
Five to six ounce farm raised North Atlantic, olive oil poached with parsnip puree, ratatouille, crab fritters, whole grain mustard bacon frisee with bacon vinaigarette
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Duck and Duck
Five to six ounce boneless breast, pan seared and roasted, dusted with bingo spice for a crispy skin, second serving is confit in a beggars pouch, cabbage, bok choy, peas, aparagus, date and fennel relish, pomegranate molasses
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Fettuccini
Crushed tomato basil sauce, toasted pine nuts, goat cheese and a house-made pancetta (may add ground veal and pork meatballs), finished with crispy leeks
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Tilapia
Peppered, pan seared and served with a wild mushroom risotto and in a potatoe shell, asparagus, peas, caramelized pearl onion, bok choy napa mix, curried cauliflower, roasted roma tomato, artichoke lemon puree, melted leeks and toasted hazelnuts
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Fall Vegetables
Four ways - A seven vegetable lasagna topped with pearl onion, tomato vinaigrette and balsamic reduction, a roasted artichoke goat-cheese fritter, a three squash feta tart (phyllo tart topped with squash and feta) and a spinach souffle (spinach and mashed potatoes)
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