Tastings Dinatoire

Fall | Winter 2016/17

Roaming Dinner

STARTER

VIDALIA CONSOMMÉ
Aged Comté | Mornay Ravioli

SEARED SEA SCALLOP
Sautéed Grapes | Tangerine Zest | Baby Radish | Almond | Ajo Blanco

MAIN COURSE
MEAT MARKET

KINDERHOOK FARM CHICKEN
Parsnip Purée | Sautéed Grapes | Black Trumpet Mushroom
Porto Chicken Jus

BEEF BOURGUIGNON
Braised Short Ribs | Truffle Sweet Potato Purée | Turnips | Oyster Mushroom
Bourguignon Sauce

FISH MARKET

HALIBUT
Braised Swiss Chard Purée | Cipollini Onion | Oven Dried Tomato
Truffle Mole Sauce

RED SNAPPER
Patty Pan Squash | Shallots | Baby Artichokes | Olives | Caper
Parsley Cream

DESSERT

CRANBERRY
Buttermilk Panna Cotta | Blood Orange Cream
Gingerbread Sponge Cake | Cranberry Honey Coulis

CHOCOLATE
Warm Chocolate Cake | Vanilla Roasted Banana | Cacao Nibs
Dulce de Leche Ice Cream | Cinnamon Rum Coffee Sauce