LATE SUMMER 3 COURSE MENU
Caviar American Hackleback Caviar, 1oz, Crème Fraîche, Chive, Red Onion, Toast Points $65
Appetizers
Mesclun Greens, Caramelized Hazelnuts, Beaufort Cheese, Hazelnut Vinaigrette
Pickled Heirloom Beets, Whipped Mascarpone, Salted Pistachio, Catskills Honey
Seasonal Asparagus, Locally Foraged Mushrooms, Aged Sherry Cream
Spiced Pumpkin Soup, Cream Cheese Mousse, Graham Cracker Crumb
Spaccatelli Pasta, Candy Snap Grapes, Walnuts, Blu di Capra
Seared Hudson Valley Foie Gras, Peach Butter, Oat Tuile, Thai Bird Chili Honey ($15 supp)
Wagyu Beef Tartare, Kyoto Carrots, Bone Marrow Crumb, Urfa Biber Chili ($5 supp)
Conchiglie Pasta, Mushroom Butter, Black Garlic, Quark Cheese
Barnegat Light Scallops, Spaghetti Squash “Cacio e Pepe”, Pecorino Nero
ENTRÉES
Roasted Organic Chicken, Crispy Leg Confit, Whipped Sweet Potatoes, Caramelized Cipollini Onion
Butter Poached Nova Scotia Lobster, Charred Shishito Peppers, Lobster “Étouffée” ($15 supp)
Panko Crusted Halibut, Bok Choy, Smoked Shallot Veloute, Mushroom Farfalle
Crispy Red Snapper, Summer Corn Pudding, Carnaroli Rice, Parmigiano Creme
Pan Roasted Golden Tilefish, Red Bliss Confit, Cauliflower, Raisin Purée
Bourbon Braised Suckling Pig, Apple Jalapeño Puree, Toasted Pecans, Maple Syrup
Braised Venison Osso Bucco, Fregula Pasta, Watercress, Huckleberry Game Jus
14 Day Dry Aged NY Strip, Sweet Onion Mostarda, Balsamic Braised Pearl Onions ($10 supp)
Dry Aged Squab, Rainier Cherries, White Chocolate Macadamia Crumble, Licorice Game Jus
Ginger Honey Glazed Duck Breast, Honeynut Squash Purée, Cinnamon Cookie Crumb
Dessert to Follow $75 *We Do Not Accept Third Party Gift Cards* Kevin Koller - Chef Nicholas Harary – Chef/Owner
CHEFS TASTING MENU SEPTEMBER 14, 2019 Pickled Heirloom Beets, Whipped Mascarpone, Salted Pistachio, Catskills Honey or Wagyu Beef Tartare, Kyoto Carrots, Bone Marrow Crumb, Urfa Biber Chili 2017 Entre Deux Mers, Sauvignon Blanc, Château Turcaud N/V Cramant, Grand Cru, Cuvée Restaurant Nicholas, Diebolt-Vallois _____ Pan Seared Scallops, Spaghetti Squash “Cacio e Pepe”, Pecorino Nero or Spiced Pumpkin Soup, Cream Cheese Mousse, Graham Cracker Crumb 2018 San Luis Obispo County, Juliana Layla 2017 Puligny-Montrachet, Domaine Etienne Sauzet _____ Pan Roasted Golden Tilefish, Red Bliss Confit, Cauliflower, Raisin Purée or Crispy Red Snapper, Summer Corn Pudding, Carnaroli Rice, Parmigiano Creme 2017 Willamette Valley, Pinot Noir, Juliana Layla 2016 Gevrey-Chambertin, Domaine Camille Giroud _____ Dry Aged Squab, Rainier Cherries, White Chocolate Macadamia Crumble, Licorice Game Jus or Bourbon Braised Suckling Pig, Apple Jalapeño Puree, Toasted Pecans, Maple Syrup 2017 Patagonia, Malbec, Fabre Montmayou 2013 Napa Valley, Cabernet Sauvignon, The Mascot, Harlan ______Passionfruit Pineapple Sorbet, Vanilla Shortbread 2017 Moscato d’Asti, Elio Perrone ______Peanut Cake, Dark Chocolate Ganache, Salted Caramel, Banana Ice Cream or Blueberry Buttermilk Cake, Vanilla Mascarpone, Vanilla Ice Cream 2017 Madiran, Moelleux, Chateau Viella 2013 Vin Santo del Chianti Classico, Volpaia $95 Nicholas Wine Selections $50 Cellar Selections $125
4 COURSE VEGETARIAN MENU
Mesclun Greens, Caramelized Hazelnuts, Beaufort Cheese, Hazelnut Vinaigrette or Pickled Heirloom Beets, Whipped Mascarpone, Salted Pistachio, Catskills Honey __ Spiced Pumpkin Soup, Cream Cheese Mousse, Graham Cracker Crumb ___ Seasonal Asparagus, Locally Foraged Mushroom, Aged Sherry Cream or Spaccatelli Pasta, Candy Snap Grapes, Walnuts, Blu di Capra DESSERT TO FOLLOW $75