Dinner

August
2008



First
Courses



Seared
Hudson
Valley
Foie
Gras


Morton
Farms
Apricot
Chutney,
Sweet
Onion
Pithivier
&
Honey
Gastrique

$17




Rabbit
en
Croûte

Oven
Roasted
Tomato,
Spring
Onion,
Braised
Rabbit,
Potatoes
Parisienne
$15




Chilled
Rocky
Mountain
Ranch
Tomato
Soup

Cured
Wild
Coho
Salmon
&
Rooftop
Herbed
Mascarpone
$12




Cornmeal~Fried
Oysters


Goose
Point
Oysters,
Fried
Green
Tomato
$12




Bison
Tartare

Truffle
Aioli,
Truffled
Parmesan
Frites
$15




Chili
Barbeque
Hamachi


Fried
Shishito
Pepper,
Tempura
Onion,
Chili
Glaze
$14




Crème
Fraiche
Agnolotti

Fresh
Dungeness
Crab,
Olathe
Corn
Velouté
&
Verde
Farms
Fines
Herbs
$14




Macaroni
&
Cheese

Poached
Maine
Lobster,
Mascarpone
Enriched
Elbow
Pasta
$18



Salads




Roasted
“Oxford
Gardens”
Beet
Salad

Warm
Laura
Chenel
Goat
Cheese,
House
Cured
Bresaola,
Toasted
Pine
Nuts
$11




Lola
Rosa
Salad


Roaring
40’s
Blue,
Preserved
Figs,
Roasted
Cipollinis
$9




 Summer
Vegetable
Salad

Seasonal
Local
Vegetables,
Buttermilk
Emulsion,
Ricotta
Salata
$10










Dinner

August
2008



Main
Courses




Seared
“Maple
Leaf
Farm”
Duck

Anson
Mills
Polenta
Flan,
Crispy
Confit,
Grilled
Figs,
Foie
Gras
Jus
$32




Roasted
Cervena
Ostrich
Loin


Cashel
Blue
Cheese
&
Hominy
Fondue,
Colorado
Corn
Fritter,
Bacon
Slaw
$29




Roasted
Jumbo
Prawn
“Paella”


Valencia
Rice,
Calamari
Soffrito,
Spanish
Chorizo
$29




Rack
of
Colorado
Lamb


Rosemary~
Goat
Cheese
Potato,
Summer
Squash
Byaldi,
Morel
Mushroom
Daube
$43





Pancetta‐Wrapped
Monkfish

House‐Cured
Pancetta,
Petite
Nicoise
Salad
&
Sauce
Gribiche
$30




Oven
Roasted
Veal
Tender

Risotto
Tortellini,
Porcini
Mushroom,
Grilled
Asparagus
$41




Alaskan
Halibut

Crab‐Stuffed
Squash
Blossom,
Sauce
Choron,
Heirloom
Tomato
$31




Pan‐Seared
Striped
Bass

Herbed
Confit
Potato,
Spring
Onion
Velouté,
Fresh
Summer
Truffles
$31




Harris
Ranch
Beef
Tenderloin

2
R’s
Farm
Potato
Salad,
Red
Wagon
Farms
Radish
&
Horseradish
Vinaigrette
$38



Vegetable
Entrée


Yukon
Potato
Gnocchi,
Colorado
Peas,
Morel
Mushrooms
$28



Mizuna
Tasting
Menu
Available
$85

 Additional
Cheese
Course
$10

Paired
With
Wine
$130

~

Chefs
Frank
Bonanno
&
Tony
Clement