Summer Sample Menu Tasting & A La Carte

SAMPLE MENU

(full table participation recommended)

 

Chef’s Canape

____________

 

Scallop Ceviche*
Heirloom Tomato, Avocado Mousse, Lime Foam, “Rice Crispy”
Trimbach, Riesling, Alsace, 2016

Or

Pheasant Breast Ragu
Herb Polenta, Dragon Bean, Apple, Fennel, Juniper, Poppyseed
Tenuta Garetto, Grignolino D’Asti, 2017

____________

 

Pan Seared La Belle Foie Gras
($25 additional course supplement)
Citrus, Blueberry Jam, Marcona Almonds, Sauternes Gastrique
Dolce, “Liquid Gold”, Late Harvest Semillon-Sauvignon Blanc, Napa Valley, 2013

____________

 

Croft Family Farms Greens
Green Goddess, Radish, Marinated Haricot Verts, Pickled Cucumber, Croutons, Cotija
Luisa, Sauvignon, Friuli, 2018

Or

Maine Lobster Bisque
Blue Lump Crab, Paprika Oil, Chives
Ridge, Chardonnay, Monte Bello Vineyard, 2014

____________

 

Pan Seared Chilean Sea Bass
Corn Risotto, Swiss Chard, Heirloom Tomato Puree, Fried Leeks, Basil Beurre Blanc Goldeneye, Pinot Noir, Anderson Valley, 2016

Or

1855 “Calotte” of Ribeye*
Whipped Potatoes, Asparagus, Carrots, Roasted Onions Mustard Demi Sauce
Stag’s Leap, Artemis, Cabernet Sauvignon, Napa Valley, 2017

____________

 

St. Andre Cheesecake
Poached Turkish Apricots, Pistachios, Rose Gastrique
Domaine de Durban, Muscat de Beaumes de Venise, 2015

Or

Selection of Belgian Chocolate
Chef’s Selection, Poached Cherries, “Marshmallow”
Taylor Fladgate, 10 Year Tawny Port, Porto
5 Courses Fixed Price, $90. Vegetarian & Aversions on Request. Wine Pairings, Additional $50

A la Carte Menu

Appetizers, Salad and Soup

  • Pan Roasted La Belle Foie Gras

    Citrus, Blueberry Jam, Marcona Almonds, Sauternes Gastrique

    25

  • Ricotta Cheese Gnudi

    Steamed Dumplings, Brown Butter, Garden Herbs, Lemon, Parmigiano-Reggiano

    16

  • Sautéed Lump Crab Cakes

    Radish Slaw, Spicy Remoulade

    18

  • Grilled Spanish Octopus

    Fingerling Potato, Romesco, Roasted Corn, Shallots, Pesto Sauce

    15

  • Croft Family Farms Mixed Greens

    Manchego, Walnuts, Dried Stone Fruit, Sherry Vinaigrette

    12

  • Caesar Salad

    Romaine Hearts, Heirloom Tomatoes, Croutons, Herbs, Parmigiano-Reggiano, White Anchovy

    13

  • Potato Leek Soup

    Fried Leeks, Extra Virgin Olive Oil, Bacon

    15

Entrees

  • Seared New Engla nd Sea Scallops*

    Cous-cous, Mint, Broccolini, Marinated Tomatoes, White Balsamic Reduction

    36

  • Pan Seared Chilean Sea Bass

    Corn Risotto, Swiss Chard, Heirloom Tomato Puree, Fried Leeks, Basil Beurre Blanc

    38

  • 1855 Black Angus Beef Center-Cut Ribeye*

    Whipped Potatoes, Asparagus, Carrots, Roasted Onions, Mustard Demi Sauce

    35

  • Great Range Biso n New York Strip*

    Fingerling Potatoes, Broccolini, Caramelized Onions, Red Wine Sauce

    38

Wine To-Go Deal

Pine Ridge, Cabernet Sauvignon, Napa Valley, 2016

$60 ($30 off list)

* 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