Christmas Stroll Menu 2009

FIRST COURSE

Slow Roasted Pumpkin Bisque
Sautéed Duck Rillette, Shaved Pumpkin Salad, Citrus Oil

Winter Greens and Candied Almond Salad
Guanciale, Parmigiano Reggiano, Honey Crisp Apple

Frissee and Smoked Sturgeon Salad
Poached Egg, Warm Sherry-Shallot Vinaigrette, Tarragon

Seared Nantucket Bay Scallops
Lemon Black Truffle Risotto, Celery Leaf

Cider Glazed Cavendish Farm Quail
Matsutake Mushrooms, Chestnuts, Roasted Pear

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MAIN COURSE

Pan Roasted Muscovy Duck Breast
Seared Foie Gras, Braised Red Cabbage, Grilled Seckle Pear
Spiced Duck Jus

Grilled Meyers Farm Tenderloin
Braised Beef Cheek, Potato Cake, Fried Garlic Confit
Leek-Blue Cheese Fondue

Sautéed Mediterranean Sea Bass
Littleneck Clams, Cannellini Beans, Roasted Fennel
Caramelized Onion Broth, House Cured Bacon Crisp

Butter and Thyme Roasted Lobster
Butternut Squash Gnocchi, Parsnip Puree, Black Trumpet Mushrooms
Vanilla-Brown Butter Emulsion



Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki