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    Menu

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    eatlocalmenus
    The document describes the menu options for starters, entrees, desserts, and an artisan cheese tasting at a restaurant. The starters include salads, soups, and appetizers featuring ingredients like goat cheese, beets, and tuna tartare. The entree section lists several main dishes centered around proteins like trout, scallops, chicken and beef prepared with ingredients like risotto, polenta and mushrooms. The dessert menu offers items such as tarts, pies, puddings and sorbets. The final section provides details on a tasting of four artisan cheeses from France and Italy.

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    Menu

    Uploaded by

    eatlocalmenus
    60 views2 pages
    The document describes the menu options for starters, entrees, desserts, and an artisan cheese tasting at a restaurant. The starters include salads, soups, and appetizers featuring ingredients like goat cheese, beets, and tuna tartare. The entree section lists several main dishes centered around proteins like trout, scallops, chicken and beef prepared with ingredients like risotto, polenta and mushrooms. The dessert menu offers items such as tarts, pies, puddings and sorbets. The final section provides details on a tasting of four artisan cheeses from France and Italy.

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    The document describes the menu options for starters, entrees, desserts, and an artisan cheese tasting at a restaurant. The starters include salads, soups, and appetizers featuring ingredients like goat cheese, beets, and tuna tartare. The entree section lists several main dishes centered around proteins like trout, scallops, chicken and beef prepared with ingredients like risotto, polenta and mushrooms. The dessert menu offers items such as tarts, pies, puddings and sorbets. The final section provides details on a tasting of four artisan cheeses from France and Italy.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    60 views2 pages

    Menu

    Uploaded by

    eatlocalmenus
    The document describes the menu options for starters, entrees, desserts, and an artisan cheese tasting at a restaurant. The starters include salads, soups, and appetizers featuring ingredients like goat cheese, beets, and tuna tartare. The entree section lists several main dishes centered around proteins like trout, scallops, chicken and beef prepared with ingredients like risotto, polenta and mushrooms. The dessert menu offers items such as tarts, pies, puddings and sorbets. The final section provides details on a tasting of four artisan cheeses from France and Italy.

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    STARTERS

    ASHLAND FARM SALAD GREENS


    balsamic shallot vinaigrette w/ thyme roasted laura chenel goat cheese

    "CREAMLESS" CELERY ROOT SOUP


    black truffles and parmigiano reggiano

    BULLS BLOOD BEETS


    with chevre, lemon and dill

    ARUGULA AND GREAT HILLS BLUE CHEESE


    endive and lemon vinaigrette

    PORCINI MUSHROOM RAVIOLI


    with baby spinach, walnuts and sage brown butter

    OAK GRILLED LAMB TENDERLOIN


    with grilled red onions, arugula and warm pecan crusted goat cheese

    ASIAN SPICED TUNA TARTARE


    with toasted pinenuts, green apple and thai chilis

    SMOKED SALMON SHORT STACK


    red onion remoulade and feathery potato cakes

    CRISPED CRAB CAKES


    wasabi napa slaw and spicy asian mustard sauce

    HUDSON VALLEY FOIE GRAS


    with vanilla roasted fuji apple and arugula vinaigrette

    WARM LOBSTER COCKTAIL


    butter braised with broccoli and truffled potatoes

    ENTREES
    GEORGIA MOUNTAIN TROUT
    with crab smashed potatoes, haricots vert and pecan brown butter

    PAN ROASTED TRIPLETAIL GROUPER


    with black mussels, sugar snap peas, leeks and lemongrass

    SEARED JUMBO SEA SCALLOPS


    with thai spiced lobster risotto and crisped ginger

    SEARED RARE AHI TUNA


    with baby bok choy, shiitake mushrooms and wasabi whipped potatoes

    OAK GRILLED SPRINGER MOUNTAIN CHICKEN


    with ricotta stuffed tortelloni, sugar snap peas, sweet potato and lemon

    NIMAN RANCH SLOW ROASTED PORK


    with balsamic and port, blue cheese and sage polenta and baby spinach

    IOWA FARMS LAMB SHANK


    with haricots vert, rosemary roasted tomatoes and natural jus
    ZINFANDEL BRAISED BEEF SHORT RIB
    celery whipped potatoes, sugar snap peas and babette carrots

    PAN ROASTED BREAST OF DUCK


    confit of duck crespelle, farro almond pilaf, golden turnips and fuji apples

    PAN ROASTED KOBE BEEF SIRLOIN


    with creamy potatoes, baby spinach and arugula shallot vinaigrette

    VEAL OSSO BUCCO


    milanese style, with saffron risotto and porcini mushroom jus

    DESSERTS
    GEORGIA FUJI APPLE TART
    caramel ice cream

    VALRHONA CHOCOLATE CREAM PIE


    softly whipped cream and chocolate sauce

    CROSS CREEK TANGERINE PANNA COTTA


    vanilla shortbread and tangerine sorbet

    UPSIDE DOWN CARAMEL NUT CAKE


    walnuts, pecans, almonds, golden raisins and malt ice cream

    RED BARTLETT PEAR BRIOCHE PUDDING


    almonds and vanilla sauce

    WARM CHOCOLATE CHEESECAKE


    walnut crust and vanilla cream

    FRESH SORBETS (one of each)


    lime/basil, lemongrass, honey orange, mango, and tangerine, with meringue

    ARTISAN CHEESE TASTING


    CAMEMBERT
    a creamy raw cow's milk cheese from france

    SANCERROIS
    a chalky, full-flavored raw goat's milk cheese from sancerre

    PECORINO GINEPRO
    from romagna, italy, this sheep's milk cheese is bathed in balsamico, juniper berries and olive oil

    FORME D' AMBERT


    a creamy and mild cow's milk blue from ambert, france

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