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CHEF’S TASTING

 5 Course Tasting Menu 75*

 

Foie Gras Supplement 15*

 

Wine Pairing with Each Course 30

 

Premium Wine Pairings 50

 

(full table participation recommended)

FIRST

  • New Caledonian Blue Prawns

    Pappardelle, Roasted Peppers, Leeks, Saffron Butter

    15
  • Sautéed Lump Crab Cakes

    Grilled Beans, Basil Pesto

    16
  • Foie Gras, Hudson Valley

    Preparation Changes Daily

    25 *
  • Ricotta Cheese Gnudi

    Steamed Dumplings, Pork Belly, Sweet Corn Succotash, Summer Truffles

    14
  • Charred Spanish Octopus

    Olive Oil Potatoes, Heirloom Tomatoes, Broccolini, Pancetta, Gremolata

    13
  • Bison Tartare

    Arugula, Preserved Lemon, Coddled Egg Yolk, Capers, Dijonaise, Potato Gaufrettes

    14*
  • Hamachi Crudo

    Compressed Melon, Cucumber, Citrus, Radish, Avocado, Tarragon, Chiles

    15*

SECOND

  • Daily Salad Selection

    Preparation Changes Daily

    market price
  • Lobster Bisque

    Lump Blue Crab, Garden Herbs, Lemon, Fried Leeks

    10
  • Mixed Greens Salad

    Dried Stone Fruit, Manchego, Pistachios, Aged Sherry Vinaigrette

    10
  • Spanish “Caesar”

    Romaine, Heirloom Tomatoes, Anchovy, Almonds, Croutons, Romesco Dressing

    12*
  • Roasted Beet Salad

    Arugula, Fennel, Watermelon, Feta, Olives, Pine Nuts, White Balsamic

    13

ENTRÉE

  • Steamed Alaskan Halibut

    Herb Potato Gnocchi, Broccolini, Heirloom Tomatoes, Walla Walla Onions, Pesto Beurre Blanc

    35
  • Daily Fish Selection

    Preparation Changes Daily

    market price
  • Seared New England Sea Scallops

    Carolina Gold Rice, Hazel Dell Mushrooms, Summer Squash, Roasted Peppers, Yellow Curry

    33*
  • Tasting of Vegetables

    Preparation of Local Summer Veggies, Changes Daily

    20
  • Summer Truffle Stuffed Pheasant

    Anson Mills Polenta, Sweet Corn Succotash, Pheasant Jus

    36
  • Colorado Lamb Saddle

    Potato Mille Feuille, Pole Beans, Heirloom Tomatoes, Arugula, Salsa Verde

    42*
  • Glazed Duroc Pork Tenderloin

    Spätzle, Mustard Greens, Bacon, Roasted Peppers, Caramelized Onions Whole Grain Mustard Demi

    30*
  • Naturally Raised Bison

    New York Strip Preparation, Changes Daily

    36*
  • 1855 Black Angus Beef

    Filet of Ribeye Golden Potato Puree, Roasted Shallots, Pole Beans, Hazel Dell Mushrooms, Red Wine Sauce

    32*
* These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
© 2017 Chimney Park, Inc