January
Appetizers
Marinated Boquerones
Apple-Fennel-Pinenut Salad, Saffron-Nutmeg Vinaigrette, Crouton, Raisin Gel, Fried Capers
Chicken Galantine
Untraditional Traditional Accompaniments
Scallop Ceviche
Day Boat Scallops, Notes of Citrus, Kumquat Marmalade, Tobiko, Pea Leaves
Heirloom Beets
In Various Forms and Textures
Salad of Clark Park Farmer’s Market Lettuces
Plums, Gooseberries, Candied Pecans, Truffle Honey Vinaigrette
Blue Crab “Mac and Cheese”
Clothbound Cheddar, Creamy Orzo, Wild Mushrooms, Pickled Jalapeños, Herbed Crumbs
Kung Pao Sweetbreads
Fried Dried Vegetables, Macadamia Nut, Sweet and Sour Sauce
Hudson Valley Foie Gras
Breakfast Inspired
Entrées
Butter Poached Maine Lobster
Beluga Lentils, Creamed Spinach, Pot Pie, Carrot Gel
Venison
Seared Tenderloin, Osso Buco "Scrapple," Smoked Potato Purée, Broccoli Rabe, Cranberry, Date, Chestnut
Wild Caught Black Bass
Parmesan Broth, Acini de Pepe, Bacon Lardoons, Wild Mushrooms, Puffed Skin
Rabbit
Proscuitto Wrapped Loin, Confit Leg, Chocolate Braised Crepe, Baby Vegetables
Wild King Salmon
Red Flannel Hash, Cucumber "Tea Sandwich," Dill Gel, Curry Cream, Puffed Skin
Duck
Seared Breast, Compressed Leg, Cassoulet, Spinach, Foie Gras-Cocoa Emulsion
We would like to give special thanks to our local farmers.
Tonight’s menu includes ingredients from Eden Garden Farms,
Clueless Gardner Farm Stand, Shank’s Family Farm, Jasper Hill Farm,
University City High School, Landisville Farms, Fahnstock Fruit Farm, and Fair Food Farmstand.
