Appetizers Entrees

Crispy Calamari & Watercress Salad 12 Poached Kingfish 24

mint, peanuts & chili-lime vinaigrette almond gnocchi, snow peas & caramelized salsify sauce

Lola Rosa Salad 11 Roasted Organic Chicken 21

mangos, manchego cheese & toasted macadamia nut vinaigrette stewed black lentils, baby turnips, carrot puree & natural jus

Crispy Wild Boar Belly 11 Pan Roasted Stone Bass 26

gala apples, cider & maple bourbon gastrique corned beef, wood ears, mustard greens & horseradish parsnip sauce

Peekytoe Crab Salad 16 Crispy Colorado Lamb Neck 24

seville oranges, hearts of palm, avocado & verjus dressing jeweled farro rice, eggplant puree & greek-style yogurt

Braised Rabbit Legs 12 Grilled Prime Creekstone Hanger Steak 27

spaetzle, escarole, tarragon, pickled mustard & creamy riesling sauce sunchoke creamed spinach, hen of the woods, red shallot puree & natural jus

Baby Beet Salad 11 Tasting of Long Island Duckling 31

persimmon, serrano ham, brussels sprouts & red wine vinaigrette roasted breast, leg confit, seared foie gras & indian flavors

Spicy Duck Meatballs 14 Grilled Branzino 27

mint cavatelli, water spinach & quail egg pancetta, milk braised fennel, pickled treviso & preserved lemon sauce

Sashimi of Hamachi 15 Rutabaga Ravioli 23

candied kumquats, local radishes, rice pearls & toasted nori dressing black trumpet mushrooms, braised kale & baked ricotta salata
*supplement with black truffles for an additional 18

Sides

Farro Risotto 10 Roasted Brussels Sprout Leaves 9

artichoke confit, parmesan & chili-grape salad toasted nuts, dried cranberries & raisins

Edamame Falafel 8 Local Farm Raised Roasted Mushrooms 11

lemon-tahini sauce soprasatta, shallots & thyme

Dark Chocolate Soufflé (pre-order) 11

coffee crème anglaise & almond-hazelnut biscotti

Chef Harold Dieterle

Chef de Cuisine Garett McMahan Tasting Menu Available For
Winter 2011 The Entire Table Upon Request