October
Amuse Bouche
North Atlantic Scallop Crudo
Baked Island Creek Oysters
Summer Harvest Salad
Pan Seared Hudson Valley Foie Gras
Roasted Lovers Leap Farm Suckling Pig
Char Grilled Australian Lamb Loin
Four Fat Fowl St. Stephen
S'mores Pavlova
Mignardises
First Course
CHILLED ISLAND CREEK OYSTERS
Pink Peppercorn & Prosecco Mignonette | Calvisius Caviar
NORTH ATLANTIC SCALLOP CRUDO
Espelette Pepper | Citrus Olive Oil | Lime Zest | Maldon Sea Salt | Radish | Lime | Salmon Roe
GRILLED SPANISH OCTOPUS
Crispy Potato | Pickled Green Mango | Coconut Curry
SLOW COOKED COLUMBIA COUNTY PORK BELLY
"Saté Sauces" | Charred Scallion | Pickled Pepper Coulis
MAINE LOBSTER “NASI GORENG”: INDONESIAN FRIED RICE
Jasmine Rice | Lobster Claw Meat | Vegetables | Feather Ridge Farm Hen Egg | Sweet Soy Sauce
PAN SEARED HUDSON VALLEY FOIE GRAS
Blackberry Jam | Toasted Crushed Filberts | Brioche Toast | (Nine Dollar Supplement)
SUMMER HARVEST SALAD
Local Tomatoes | Roasted Figs | Pea Tendrils | Whipped Maplebrook Farm Burrata | Lemongrass Vinaigrette
Main Courses
PAN SEARED ATLANTIC HALIBUT
Hearts of Palm Purée | Prince Edward Island Mussels | English Peas | Saffron Sauce
PAN SEARED GEORGES BANKS SCALLOPS
Charred Corn Butter Milk Purée | Summer Squash | Fricassée of Asparagus, Lima Beans & Peas | Coconut Fumet
JAPANESE EGGPLANT RICOTTA GNUDI
Locally Foraged Mushrooms | Coconut Curry Broth | Charred Green Onion Oil
ROASTED LOVERS LEAP FARM SUCKLING PIG
Onion Soubise | Charred Orange & Tomato Relish | Pickled Peruvian Pepper | Orange Ginger Coconut Milk Sauce
PAN SEARED LA BELLE FARM MAGRET DUCK BREAST
Silky Parsnip | Black Berry Aigre Doux | Asparagus | Lime Leaf Candlenut & Foie Gras Sauce
CHAR GRILLED AUSTRALIAN LAMB LOIN
Fava Bean Purée | English Peas | Potato Pavé | Fire Roasted Tomato Demi Glace | Micro Mint
OVERNIGHT BRAISED BLACK ANGUS BEEF SHORT RIB “RENDANG”
Tamarind Roasted Eggplant | Crispy Compressed Rice | Palm Sugar, Lemongrass, Lime Leaves & Chili