Main Menu

CHEF’S TASTING

 5 Course Tasting Menu 80*

 

Foie Gras Supplement 15*

 

Premium Wine Pairings 50

 

(full table participation recommended)

FIRST

  • Sambal Chili Glazed Shrimp

    Carrot, Scallion, Udon Noodle “Egg Foo Yung”

    16
  • Sautéed Lump Crab Cakes

    Radish Slaw, Spicy Remoulade

    18
  • Hudson Valley Foie Gras

    Preparation Changes Daily

    market price*
  • Crisp Duroc Pork Belly

    Quail Egg, Anson Mills Polenta, Swiss Chard, Whole Grain Mustard

    15*
  • Ricotta Cheese Gnudi

    Butternut Squash, Parmigiano-Reggiano, Sage Brown Butter

    14
  • Charred Spanish Octopus

    Fingerling Potatoes, Broccolini, Romesco, Gremolata

    13
  • Bison Tartare

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

    15*
  • Tuna Crudo

    Cucumber, Radish, Wasabi Crema, Wakame Seaweed, Serrano Ham, Pineapple Sauce

    16*

SECOND

  • Daily Soup Selection

    Preparation Changes Daily

    market price
  • “Cappuccino” of Hazel Dell Mushroom Soup

    Truffle Froth, Lemon-Thyme Biscotti, Porcini Powder

    11
  • Mixed Greens Salad

    Dried Fruit, Walnuts, Manchego, Port-Currant Vinaigrette

    10
  • Butter Lettuce “Wedge”

    Bacon, Chives, Tomato, Crouton, Tallegio Vinaigrette

    13
  • Roasted Beet Salad

    Arugula, Cherries, Goat Cheese, Pistachio, Truffle Vinaigrette & Coulis

    13

ENTRÉE

  • Black Pepper Crusted Barramundi

    Potato Coins, Spinach, Leeks, Pickled Scallion Beurre Blanc

    30
  • Daily Fish Selection

    Preparation Changes Daily

    market price
  • Seared New England Sea Scallops

    Butternut Squash, Brussels Sprouts, Hazel Dell Mushrooms, White Balsamic Reduction

    34*
  • Pan Seared Maple Leaf Duck Breast

    Wild Rice, Sweet Potato, Swiss Chard, Stone Fruit, Madeira Dem

    28*
  • Colorado Rack of Lamb

    Crushed Potatoes, Oven Dried Tomatoes, Arugula, Roasted Cauliflower, Olive Tapenade Jus

    52*
  • Glazed Duroc Pork Tenderloin

    Potato Risotto, Kale, Bacon, Carrots, Caramelized Onions
, Maple-Bourbon Glaze

    30*
  • Great Range Bison New York Strip

    Preparation Changes Daily

    37*
  • Snake River Farms Wagyu Beef NY Strip

    Potatoes Fondant, Broccolini, Cipollini Onions, Whiskey Sauce

    48*
  • 1855 Black Angus Beef Filet of Ribeye

    Golden Potato Puree, Roasted Shallots, Spinach Hazel Dell Mushrooms, Red Wine Sauce

    32*
SIDES

Truffle-Thyme Whipped Potatoes

Sautéed Hazel Dell Mushrooms

Classic Elbow Mac-n-cheese

Caramelized Brussels Sprouts, Bacon, Aged Balsamic

$8 (each)

* 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.
©2020 Chimney Park, Inc