Featured Recipe:
Potato, Beet, Mushroom Soup
A combination of earthy tastes makes this soup perfect for the late summer - when thoughts of rolling in the grass and dirt as a child are brought back to life in a creamy rich soup.
Menus
Some of our recent menus.
July 24, 2010
Peach Gazpacho
Peach, Tomato, Vadalia Onion, Cucumber, Pepper
Pasanella & Figlio Bianco 2009
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Beets and Pluots
Beet, Pluot, Fennel, Celery, Vinaigrette
Feudi Di San Gregorio Fiano Di Avellino 2007
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Ricotta Gnocchi
Caramelized Onion, Black Olive, Buerre Blanc
La Mozza “I Perazzi” Morellino Di Scansano 2007
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Beef Tenderloin
Oxtail, Short Rib, Bone Marrow, Mushroom, Carrot
or
Zucchini
Zucchini Flowers, Tomato, Mozzarella, Carrot
Pasanella & Figlio Rosso 2008
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Sorbet
Apricot, Plum, Tomato
Elio Perrone Bigaro 2009
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Cherries
Cherry Compote, Graham Cracker Crumbs, Creme Cheese Ice Cream
or
Blueberry/Corn
Blueberry Compote, Corn Cake, Sweet Corn Ice Cream
Fattoria Viticcio “Dolce Arianna” Vin Santo 2003
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Brian VanArsdale - chef/founder
Jeremy Noller - associate
Nicholas Sharp - beverages
Jessie Lytton - front of house
June 26, 2010
“Zucchini Lasagne”
Zucchini, Pesto, Tomato, Parmesan
East/West 75
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Hudson Valley Foie Gras
Strawberry, Graham Cracker
or
Onion “Salad”
Vadalia, Cippolini, Pearl, Watercress, Pine Nuts, Soubise
The Red and The Black
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Lemon Risotto
Green Asparagus
Sergio Leone
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Chicken Ballantine
Mushroom, Spinach, Bacon, Caramelized Onions, Potato Puree, Jus
or
Mushrooms
Portobello, Shitake, Polenta, Spinach, Black Bean
The Back Forty
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Sorbet
Blueberry/Goat Cheese, Red Bell Pepper, Kiwifruit
Spring Blush
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“P B & J”
Strawberry/Rhubarb Tart, Peanut Butter Ice Cream, Sugared Toast
or
Peaches
Pain Perdu, Peach, Caramel, Peach Ice Cream
Pousse Cafe
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Brian VanArsdale - chef/founder
Jeremy Noller - associate
Michael Cecconi - mixologist
William Henry - front of house
April 10, 2010
Ajo Blanco
Almond, Garlic
or
Beef Tenderloin Tartare
Shallot, Caper, Mustard
Heirloom 50/50
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Hudson Valley Foie Gras
Radish, Riesling Sauce
or
Slow Poached Egg
Hen-of-the-Woods, Wild Rice, Broth
Back Forty
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White Asparagus
Rhubarb, Beet, Scallion
Hemingway East
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Lamb Rib Loin
Ground Lamb, Onion, Carrot, Lentil
or
Artichoke
San Marzano Tomato, Carrot, Onion, Lentil
Rusty Nail
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Sorbet
Carrot, Fennel Celery, Blackberry
Chamomile Old Fashioned
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“Carrot Cake”
Cake, Cream Cheese Cinnamon Sorbet, Raisin Sauce, Candied Walnut
or
“Spring Salad”
Marscapone Sorbet, Rhubarb, Pineapple, Orange, Strawberry
VooDoo Rootbeer
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Brian VanArsdale - chef/founder
Jeremy Noller - associate
Michael Cecconi - mixologist
Eric Spitale - front of house
March 7, 2010
“Ceviche”
Striped Bass Carpaccio, Avocado Purée, Lemon, Lime, Pickled Red Onion
or
Parsnip Soup
Potato, Apple, Carrot
2008 Sauvignon Blanc, Jamesport Vineyard, New York
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Foie Gras
Apple Sauce, Pork Emulsion, Toast
or
Leeks and Beets
Braised Leek, Roasted Beet, Vinaigrette
2008 Pinot Gris, St. Innocent Winery “Vitae Springs Vineyard,” Oregon
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“Stew”
Brioche, Squash, Turnip, Prune, Fresh Ricotta
2007 Weingut Michlits, Burgenland Red, Austria
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Cassoulet
Confit Duck Leg, Pork Sausage, Pork Belly
or
Cassoulet
Turnip, Carrot, Celery, Fennell
2006 Crozes Hermitage, Domaine Les Bruyères, “Les Croix,” France
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Sorbet
Pineapple, Leek, Vanilla Crème Fraiche
Cocktail
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Pear and Caramel
Vanilla Honey Poached Pear, Caramel Ice Cream, Pear and Chocolate Tarte
or
Macadamia and Banana
Macadamia Crème Brûlée, Candied Macadamia, Banana Crème Anglaise, Brûlée Banana
1995 Albana Di Romagna, Italy
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Brian VanArsdale - chef/founder
Jeremy Noller - associate
William Henry - sommelier
December 13, 2009
Sweet Potato Soup
Chestnut, Sage
Scheu 2006 Gewurztraminer Spätlese, Germany
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Braised Striped Bass
Court Boullion, Vegetables
or
Shells and Cheese
Pea, Truffle
Livon 2007 Muller Thurgau, Friuli Italy
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Butternut Squash And Nutmeg Ravioli
Mushroom Broth, Parmigiano-Reggiano, Shaved Pine Nut
Philippe Bornard 2005 ‘Les Chassagnes’ Jura France
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Braised Pork Belly
Polenta, Jus
or
Breaded Braised Artichoke
Cannellini Puree, Lemon Oil
Conti Sertoli Salis 2007 ‘Baccalitt’ Lombardia, Italy
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Sorbet
Pomegranate, Chocolate, Clementine
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Red Grapefruit Bruleé Tart
Olive Oil Gelato
Chateau D’Arley Vin de Liqueur Macvin Jura, France
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Spiced Chocolate Souffle
Cinnamon Whipped Cream
Helyos 2002 Banyuls France
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Brian VanArsdale - chef/founder
Jeremy Noller - associate
William Henry - service
Ariel Prince - sommelier