Parsnip Soup

melted leeks, puffed black rice, baccala

Ravioli

filled with duck confit and autumn fruit, swiss chard foie gras foam

Spanish Octopus

roasted kabocha squash, chinese sausage, wild chives

Pumpkin Gnocchi

wild mushrooms, picholine olives

Chatham Cod

chamomile cous cous, asian pears, hen of the woods mushrooms, endive cream

Cervena Farms Vension

chestnut coussoulet, gooseberry gremolata, baby bok-choy

Dessert And Cookies

Tartare Of Kobe Beef

white anchonvy, crispy capers, merlot sauce

Roasted Porcini

pecan porridge, topped with miso-mascarpone cheese

Mizuna Salad

pickled fennel, aged goat cheese and agra dolce vinaigrette

Seared Hudson Valley Foie Gras

french toast, port-poached pears

Spanish Octopus

roasted kabocha squash, chinese sausage, wild chives

Fresh Ecuadorian Shrimp

fingerling potatoes, piquillo pepper sauce

Parsnip Soup

melted leeks, puffed black rice, baccala

Organic Field Greens

roasted beets, idiziabal cheese, red wine vinaigrette

Pumpkin Gnocchi

wild mushrooms, picholine olives

Linguine

manila clams, chorizo sausage, tomato confit

Pappardeile

wild boar bolognese sauce

Risotto

espresso infused, braised oxtail, dried cranberries

Ravioli

filled with duck confit and autumn fruit, swiss chard foie gras foam

Orichette

sweet sausage, roasted peppers, rapini

Australian Barramundi

stewed lentils, melange of carrots, cardamom infused carrot consomme

Atlantic Salmon

miso cured and seared, marinated romaine lettuce, lotus root, hibiscus tea veloute

Chatham Cod

chamomile cous cous, asian pears, hen of the woods mushrooms, endive cream

Cape May Sea Scallops

smoked sweet plantain, bean ragout, soy butter sauce

Cervena Farms Venison

chestnut coussoulet, gooseberry gremolata, baby bok-choy

Berkshire Pork Belly

shredded brussels sprouts, spatzle, quince marmalade

Giannone Chicken Breast

bay leaf potato puree, chicken pate, sweet onion emulsion

Crescent Farms Duck Breast

peanut puree, celery-duck confit salad, golden raisin-mustard sauce

Short Rib Of Beef

celery root puree, swiss chard, pomegranate molasses