Dinner Experience

Sample Menu - Our Menu Changes Weekly

Yukon Gold Potato and Leek Soup
Black Truffle Peelings/Smoked Virginia Ham/Fresh Spring Chives 8

Organic Baby Lettuces
Apple Wood-Smoked Bacon/Roquefort Bleu Cheese/Banyuls Vinaigrette 8

Caesar Salad
Hearts of Romaine/Grated Parmesan-Reggiano/Sliced Prosciutto “San Danielle” 9

Sautéed Hudson Valley Foie Gras
Roasted White Peach/Toasted Brioche and Fresh Honeycomb/Balsamic Reduction 16

Seasonal Salad of Baby Lettuces
Dried Cranberries/Toasted Pignoli Nuts and Shaved Pink Lady Apples/White Balsamic Vinaigrette 7

Green Asparagus “Millefuille”
Baby Arugula and Soft Goat Cheese/Oven-Dried Tomato “Tapenade”/White Truffle Oil 11

Chilled English Pea and Mint Soup
Poached Maine Lobster Tail and Claw/Crisp Pancetta/Crème Fraiche Market Price

Boneless Pork Loin
Local Farm-Raised, Lancaster County/Green Scallions/Espresso Barbeque Sauce 23

Filet Mignon of Beef
Mid-West Grain Fed, Angus 10 oz./Black Truffle Compound Butter/Fleur Del Sel 35

Long Island Duck Breast
“Jurgielewicz Farms”/Black Cherry Compote/Bittersweet Chocolate-Shiraz Sauce 27

Pennsylvania Organic Chicken
Boneless Breast and Thigh/Toasted Hazelnut “Rice Krispies”/Butternut-Apple Cider Jus 21

Diver Sea Scallops
Sautéed “A la Plancha”/Hawaiian Pink Sea Salt/Rosemary-Quince-Citrus Nage 28

Frenched Rack of Lamb
New Zealand Free Range/Mint Puree and Organic Gingersnap Granola/Ginger Caramel Emulsion 30

Arctic Char
Farm-Raised/Nantucket Spice Rub with Wild Bee Pollen/Black Truffle Remoulade 25

Rigatoni Pasta
“Bolognese” Ragout/Peeled Grape Tomatoes/Sheep’s Milk Pecorino Romano 18

Pan-Roasted Cornish Game Hen
Brick-Pressed/Semi Boneless, Local Farm-Raised/Raspberry-Chipotle Glaze 26

Cellantani Pasta
Sautéed with Seasonal Vegetables/Marinated Fresh Mozzarella/Extra Virgin Olive Oil 19

Buffalo Hanger Steak
Marinated in Cabarnet/Fingerling “Pommes Frites”/Fines Herbes and Grated Asiago Cheese 27

“All Entrees served with Appropriate Accompaniments”

Amuse Bouche

Puree of Celeriac Soup
Toasted Garlic Croutons/Crisp Bacon/Fresh Chives

Hearts of Romaine
Wrapped in Prosciutto “San Danielle”/Grated Lemon Zest

Hudson Valley Foie Gras with Apple “3 Ways”
Granny Smith Apple/Toasted Brioche with Apple Butter/Apple Cider Syrup (Supplement 12-)

Jumbo Tiger Prawn
Creamy Polenta/Crisp Chorizo Sausage/Extra Virgin Olive Oil

New Zealand “Porterhouse” of Lamb
Gingersnap-Crusted/Buttermilk Whipped Potatoes/Roasted Salsify

New York Style Cheesecake
Toasted Graham Cracker/Strawberry Water/White Chocolate Shavings

59- per person, entire table only
12- supplement with foie gras course

Dense Chocolate Cake
Salted Almonds/Vanilla Bean Ice Cream/Raspberries 8-

Lemongrass Crème Brulee 8-

“Peanut Butter and Jelly”
Peanut Butter Roll/Crystallized Ginger/Concord Grape Reduction 8-

New York Style Cheesecake
Strawberry Water/Graham Cracker/White Chocolate Shavings 8-

Lemon Bundt Sponge Cake
Berry Coulis/Whipped Cream/Fresh Blackberries 7-

Ice Cream Trio
Caramel/Vanilla Bean/Butter-Almond 6-

photos by Jason Hook