Thursday, November 27th, 2008

 

MENU CARTE

Chef Karsten Hart

 

Amuse Bouche

HOUSE CURED ARCTIC CHAR 'TARTARE'

Poached Quail Egg,

 Spinach-Buckwheat Blinis with Caviar

 

OVEN ROASTED COBIA FILLET

Topped with Gulf Shrimp Mousseline

and wrapped with Serrano Ham,

Grilled Organic Purslane,

Haricot Vert-Andouille Broth

 

BAKED ACORN SQUASH 'BOWL'

FILLED WITH SMOKED OYSTER-SQUASH BISQUE

Crispy Ipswich Clams,

Styrian Pumpkin Seed Oil

 

A PILGRIMS FEAST:

Roasted Farm Turkey

Cured with Green Cardamom,

Braised Wirsing Cabbage with Apples and Pearl Onions,

Cranberry-Noble Sour Jam

and in true Tradition

Medallion of Venison Loin

SousVide with Truffle and Rosemary,

Wild Mushroom Polenta

Grilled Fall Greens,

Rosehip-Venison Jus

 

TRIO OF SALADS:

Fingerling Potatoes,

Tomato and Red Onion,

Cucumber with Sour Cream and Dill

 

PUMPKIN CREME BRULEE

With Pumpkin Ice Cream

and

SCHOKOLADE-MOKKA-KUCHEN

Candied Coffee Beans

 

$105 per person

Tax and Gratuity not included

 

 

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