$75/person (includes the choice of  appetizer, entree & dessert)

FIRST COURSES

EMPIRE BABY MESCLUN SALAD
Red Oak leaf, Belgian endive, frisée lettuce, baby romaine, radicchio, arugula, Dijon mustard vinaigrette

STEAMED PRINCE EDWARD ISLAND MUSSLES

potato & leek fondue, ginger braised Swiss chard, sautéed pork belly, oven-dried tomato & saffron cream

BRAISED “FREE RANGE” VEAL CHEEK NAPOLEON

crispy phyllo dough, wilted spinach, ratatouille, baby arugula, rutabaga puree, ginger & molasses sauce

HAWAIIAN TUNA TARTARE

fried quail egg, pickled beet carpaccio, mango roasted root vegetables, baby romaine, celery root slaw

PAN-ROASTED HUDSON VALLEY FOIE GRAS

creamy stone ground grits & smoked tomatoes, baby Bok choy, sweet potato puree, Bosc pear compote, three vinegar reduction

CRISPY KEY WEST SHRIMP & GRILLED PINEAPPLE PEROGI

black bean hummus, spicy cucumber & corn relish, roasted butternut squash, Belgian endive, ginger & cranberry vinaigrette

CRISPY BUTTERMILK FRIED GEORGIA QUAIL
black eyed peas & tasso ham salad, collard greens, grilled Oregon state mushrooms, baby romaine, mango crème fraiche

SAUTEED MAINE LOBSTER CAKE

pulled lobster meat, roasted butternut squash, braised lentils, cauliflower puree, lemongrass & lobster jus

ENTREES

GRILLED AUSTALIAN LAMB RACK

pan roasted fingerling potatoes & thyme, root vegetable puree, wild mushroom & spinach stuffing baby carrots, natural jus

SAUTEED HAWAIIAN BLUFIN TUNA

roasted butternut squash puree, ginger braised Swiss chard, soft polenta & Key West shrimp, ratatouille, ginger & molasses jus

ROASTED STUFFED BERKSHIRE FARM PORK RIB CHOP

maple sausage & acorn squash stuffing, collard greens, black eyed pea ragout, hominy grits, dried cherry port jus

PAN-ROASTED OPAH FILLET

cannellini bean & Pacific oyster ragout, pork belly, braised Savoy cabbage leaves, sautéed zucchini, fumet & saffron emulsion

GRILLED NEW ZEALAND VENISON RACK

roasted butternut squash compote, braised Swiss chard, creamy celery root & haricot vert, baby arugula, juniper berry & shallot sauce

FIVE SPICE SOUTH CAROLINA SQUAB BREAST

Asian fried rice, smoke ham hocks & scallions, ginger roasted sweet potatoes, tatsoi, snow peas, black currant reduction

JUMBO LUMP CRABCAKE & NORWEGIAN SALMON

creamy asparagus risotto, braised Napa cabbage, roasted root vegetables, flaky puff pastry, Newcastle brown ale reduction

GRILLED HICKORY SMOKED CERTIFIED ANGUS BEEF FILLET

creamy leeks & potatoes, asparagus fondue, rutabaga puree, baby arugula & roasted beets, mallasie sauce

Daniel Schurr

Chef de Cuisine