Menu for June 14, 2007

 

Appetizers

Purée of asparagus
crème fraîche and chervil from the garden 8.

Salad of organic greens from Roots Down Farm
shallot vinaigrette 8.

Forman Farm tomato and mozzarella di bufala salad
Tuscan olive oil and aged balsamic vinegar 12.

Belgian endive, celery heart and prosciutto salad
shaved parmigiano Reggiano 12.

Crispy sweetbreads with veal cheek ragù
soft polenta, parmesan and truffle oil 16.

Pan seared Quebec foie gras
corn pancakes and garden rhubarb-fig jam 20.

Bella Lobster Cocktail
tropical fruit, avocado, basil and hibiscus salt 20.

Meat and Fish

Olive oil poached salmon with garden herb salad
asparagus risotto with preserved lemon 26.

Pan roasted duck breast with kumquat vinaigrette
corn farrotto, cipolline onions and seared foie gras 34.

Porcini crusted halibut with truffle sauce
buttered carrots, salsify and leek fonduta 32.

Braised Wolfe Island bison short ribs
potato gratin and cipolline onions 30.

Aged Angus beef tenderloin with eggplant jam
braised spinach and curly Yukon Gold frites 34.

 

 

Table d'Hôte

Forman Farm tomato and mozzarella di bufala salad
·
Braised Wolfe Island bison short ribs
potato gratin and cipolline onions
·
Lemon panna cotta with garden rhubarb and fresh berries

45.

Chef’s Tasting Menu

Seared Quebec foie gras with corn pancake
garden rhubarb and fig jam
·
Lobster cocktail with tropical fruit, basil and hibiscus salt
·
Forman Farm tomato and mozzarella di bufala salad
·
Porcini crusted halibut with buttered carrots
salsify and leek fonduta
·
Crispy veal sweetbreads with corn polenta
veal cheek ragù and truffle oil
·
Blood orange granita
·
Braised Wolfe Island bison short rib
potato gratin and cipolline onions
·
Molten chocolate cake with hazelnut ice cream
espresso caramel sauce

80.

Please note that the Chef’s Tasting Menu must be ordered by the entire table.