August Menu











Dinner


August
2008



 First
Courses
 
 Seared
Hudson
Valley
Foie
Gras

 Morton
Farms
Apricot
Chutney,
Sweet
Onion
Pithivier
&
Honey
Gastrique

$17
 


Rabbit
en
Croûte
 Oven
Roasted
Tomato,
Spring
Onion,
Braised
Rabbit,
Potatoes
Parisienne
$15
 


Chilled
Rocky
Mountain
Ranch
Tomato
Soup
 Cured
Wild
Coho
Salmon
&
Rooftop
Herbed
Mascarpone
$12
 


Cornmeal~Fried
Oysters
 
Goose
Point
Oysters,
Fried
Green
Tomato
$12
 


Bison
Tartare
 Truffle
Aioli,
Truffled
Parmesan
Frites
$15
 


Chili
Barbeque
Hamachi
 
Fried
Shishito
Pepper,
Tempura
Onion,
Chili
Glaze
$14
 


Crème
Fraiche
Agnolotti
 Fresh
Dungeness
Crab,
Olathe
Corn
Velouté
&
Verde
Farms
Fines
Herbs
$14
 


Macaroni
&
Cheese
 Poached
Maine
Lobster,
Mascarpone
Enriched
Elbow
Pasta
$18



 Salads




 Roasted
“Oxford
Gardens”
Beet
Salad
 Warm
Laura
Chenel
Goat
Cheese,
House
Cured
Bresaola,
Toasted
Pine
Nuts
$11
 


Lola
Rosa
Salad
 
Roaring
40’s
Blue,
Preserved
Figs,
Roasted
Cipollinis
$9






Summer
Vegetable
Salad
 Seasonal
Local
Vegetables,
Buttermilk
Emulsion,
Ricotta
Salata
$10
 
 
 





Dinner
 August
2008



 Main
Courses
 


Seared
“Maple
Leaf
Farm”
Duck
 Anson
Mills
Polenta
Flan,
Crispy
Confit,
Grilled
Figs,
Foie
Gras
Jus
$32
 


Roasted
Cervena
Ostrich
Loin
 
Cashel
Blue
Cheese
&
Hominy
Fondue,
Colorado
Corn
Fritter,
Bacon
Slaw
$29
 


Roasted
Jumbo
Prawn
“Paella”
 
Valencia
Rice,
Calamari
Soffrito,
Spanish
Chorizo
$29
 


Rack
of
Colorado
Lamb

 Rosemary~
Goat
Cheese
Potato,
Summer
Squash
Byaldi,
Morel
Mushroom
Daube
$43
 



Pancetta‐Wrapped
Monkfish


House‐Cured
Pancetta,
Petite
Nicoise
Salad
&
Sauce
Gribiche
$30
 


Oven
Roasted
Veal
Tender
 Risotto
Tortellini,
Porcini
Mushroom,
Grilled
Asparagus
$41
 


Alaskan
Halibut
 Crab‐Stuffed
Squash
Blossom,
Sauce
Choron,
Heirloom
Tomato
$31
 


Pan‐Seared
Striped
Bass
 Herbed
Confit
Potato,
Spring
Onion
Velouté,
Fresh
Summer
Truffles
$31
 


Harris
Ranch
Beef
Tenderloin


2
R’s
Farm
Potato
Salad,
Red
Wagon
Farms
Radish
&
Horseradish
Vinaigrette
$38



 Vegetable
Entrée



Yukon
Potato
Gnocchi,
Colorado
Peas,
Morel
Mushrooms
$28
 
 Mizuna
Tasting
Menu
Available
$85


Additional
Cheese
Course
$10
 Paired
With
Wine
$130


~
 Chefs
Frank
Bonanno
&
Tony
Clement