Christmas Stroll Menu

Amuse Bouche

Selection of Artisan Cheeses
Black Mission Figs
Aged Balsamic
_____________________

Roasted Pear Consommé
Black Truffle and Fennel Salad

Molten Hudson Valley Foie Gras
Sauternes Gastrique, Brioche, Fig Puree

Seared Day Boat Shrimp
Butternut Squash, Braised Oxtail
Blood Orange Reduction
_____________________

House Cured Duck Prosciutto
Gala Apples, Heirloom Beets, Piave Vecchio
Lavender-Honey Vinaigrette
_____________________

Grilled Kobe Tenderloin of Beef
Chestnut Puree, Truffled Brioche Bread Pudding
Lamb Jus

Long Island Duck Breast
Foie gras-porcini ravioli, arrow leaf spinach
Plum-duck jus

Sautéed Nantucket Bay Scallops
Smoked Bacon Tomato Confit
Grilled Asparagus

Dessert

Belgian Chocolate Bombe Glace
White Pastry Swan with Tahitian Vanilla Mousse
Wild Berry Compote
Caramel Cage


Chef: Russell Jaehnig | Sous Chef: jack Biernacki