2941

2941 Fairview Park Dr- Btwn Fairview Park Pl & New Providence Dr
Falls Church, VA 22042

703 270-1500

Lunch Menu
Early Spring
Appetizers
Fresh Buffalo Mozzarella   with 21 year old balsamic vinegar	14.00
Warm Spring Asparagus and Morel Mushrooms   toasted spelt and Dijon vinaigrette	13.00
Pork Shrimp Shu Mei   chili garlic dipping sauce	8.00
Braised Baja Abalone   Napa cabbage and lemongrass	14.00
Spiced Maine Lobster Tail   coriander and star anise crust, jicama, cucumber and blood orange curry sauce	22.00
Appetizer Salads
Radicchio and Baby Arugula   pine nuts, dried cranberries and smoked garlic balsamic vinaigrette	8.00
Caesar Salad of Baby Romaine   brioche croutons and classic dressing	8.00
Seasonal mixed Greens and Herbs   a Dijon mustard vinaigrette	7.00
Chopped Greek Salad   Romaine and iceberg lettuces, tomatoes, red onion, bell peppers, feta cheese, pepperoncinis, cucumber, black olives and a light red wine vinaigrette	8.00
Soups
Maine Lobster Bisque   poached lobster and sherry	14.00
Early Spring Morel Soup   sautéed morels and roasted garlic	11.00
Sandwiches & Pizzas
Gourmet Pizzas   sausage, caramelized onions and pepperoni	12.00
spinach and goat cheese	11.00
House Baked Ham & Turkey Club Sandwich   bacon, lettuce, tomato and cheddar cheese on toasted sourdough with house made fries	13.00
Prime Steak Sandwich   morel mushrooms, organic spinach, buffalo mozzarella, caramelized onions and tempura vegetables	16.00
Main Course Salads
Blue Fin Niùoise Salad   roasted peppers, capers, Niùoise olives, anchovies, hard boiled egg and aged balsamic vinegar	16.00
Grilled Hearts of Romaine and Marinated Free Range Chicken   crispy pancetta, parmesan and lemon basil dressing	20.00
Grilled Shrimp or Scallops   Baby Lettuces and Early Spring Vegetables lemon mosto and aged balsamic vinaigrette	23.00
Main Courses - Meat
Roasted Hanger Steak   Kennebec fries and merlot sauce	24.00
Roasted Duck Breast and Sautéed Foie Gras   chestnut gnocchi, long squash, saffron caramelized apples and Calvados glaze	29.00
Roasted Virginia Organic Bison Tenderloin   Yukon potatoes, baby turnips, watercress and red wine reduction	27.00
Grilled Millbrook Venison Paillarde   Sausalito Springs watercress salad with huckleberry port dressing	23.00
Main Courses - Seafood
Jumbo Lump Crab Cake   shaved fennel, grapefruit and grain mustard sauce	25.00
Slowly Braised Halibut   watercress spaetzle, baby turnips, icicle radishes and razor clam basil nage	19.00
Caramelized Sea Scallops, Baby Lettuces and Early Spring Vegetables   lemon mosto and aged balsamic vinaigrette	23.00
Tempura Moreton Bay Bugs   Meyer lemon aioli and frisée with sherry bacon vinaigrette	21.00
Main Courses - Pasta
Saffron Farfali   sautéed vegetables and Thai basil pesto	17.00
Sautéed Florida Gulf Shrimp   fresh saffron pasta, peppers, eggplant, tomato, tarragon and lobster emulsion	23.00
Main Courses - Vegetarian
Sautéed Tofu   grilled vegetables and aged balsamic vinaigrette	22.00
Chef's Tasting Menu $110.00
Canapé
Amuse Boucheb   Champagne - Gosset Brut Excellence A¯, France NV
Jerusalem Artichoke Soup   with sautéed Nantucket Bay scallops Champagne - Gosset Brut Excellence A¯, France NV
Braised Baja Abalone   Napa cabbage and lemongrass Riesling Karthäuserhof,Eitelsbacher-Karthäuserhof erg, Mosel-Saar-Ruwer, Germany 2004
Crispy Black Sea Bass and Sweet Maine Shrimp   white asparagus, creamed leeks, saffron potatoes with a coriander emulsion Pinot Gris - Chehalem, Willamette Valley, Oregon 2004
Sautéed Foie Gras and Stuffed Quail Breast   roasted porcini mushrooms and caramelized apples
Herb Roasted Veal Tenderloin and Sweetbreads   eggplant purée, braised fennel and curried baby vegetables
Spice Crusted Millbrook Venison Loin   parsley root, carrot and fava purées, organic baby spring vegetables and aged Oloroso sherry Chäteauneuf du Pape - La Bastide St. Dominique, Rhªne, France 2003
Bittersweet Chocolate Coulant   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce Dulce Monastrell - Silvano Garcia, Jumilla, Spain 2003
Petits Fours and Mignardises
add $75.00 for wine pairings
Menu Spontané $50.00
Choose a Soup, Two Courses and Dessert from The è La Carte Menu
Add The SommelierÍs Wine Pairings for $25
Desserts
Pure Chocolate   bittersweet cream-less chocolate mousse, chocolate crisps and dark caramel sauce	10.00
Bittersweet Chocolate "Coulant"   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce	10.00
Vanilla and Rum Roasted Pineapple   muscovado sugar cake, rum raisin ice cream and cinnamon funnel cake	10.00
Creamsicle   Tahitian vanilla bean ice cream and orange sorbet with crispy meringue and vanilla sauce	9.00
Sliced Seasonal Fruit   ripe fruit with a trio of sorbets	9.00
Banana Rum Parfait   Malibu rum savarin cake and coconut sorbet	11.00
Praline Citrus Napoleon   lemon cream, Swiss meringue,praline mousse and hazelnut ice cream	10.00
Artisan Cheeses   four ripe cheese selections with winter quince purée and toasted fruit bread	15.00
Ice Creams and Sorbets Choose Five Flavors From   Tahitian vanilla, dark chocolate, hazelnut, espresso, chocolate chip mint, pistachio, rum raisin, blueberry cheesecake, honey Sambuca, coconut sorbet, buttermilk sherbet, cassis sorbet	10.00
Apple and Puff Pastry Turnover   Tahitian vanilla bean ice cream	9.00
Strawberry Rhubarb Crisp   buttermilk ice cream	9.00
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Dinner Menu
Early Spring
Appetizers
Spiced Maine Lobster Tail   coriander and star anise crust, jicama, cucumber and blood orange curry sauce	22.00
Braised Baja Abalone   Napa cabbage and lemongrass	14.00
Steamed Early Spring Asparagus   braised spelt and truffle lemon vinaigrette	14.00
Sautéed California Artisan Foie Gras   rhubarb sherry chutney and pistachio crust	24.00
Tempura Moreton Bay Bugs   Meyer lemon aioli and frisée with sherry bacon vinaigrette	15.00
Soups
Jerusalem Artichoke Soup   with sautéed Nantucket Bay scallops	12.00
Salads
Caesar Salad of Baby Red and Green Romaine   brioche croutons and classic dressing	9.00
Radicchio and Baby Arugula   pine nuts, dried cranberries and smoked garlic balsamic vinaigrette	8.00
Belgian Endive Salad   roasted wild beets, spiced pecans, blue cheese and sherry vinaigrette	10.00
Vegetarian $22.00
Creamy Wild Mushroom Risotto   aged parmesan and mascarpone
Grilled Tofu and Super Charred Vegetables Miso-mirin Glaze
Seafood
Crispy Black Sea Bass and Sweet Maine Shrimp   creamed leeks, saffron potatoes with a coriander emulsion	27.00
Caramelized Sea Scallops and Sautéed Foie Gras   gingered spaghetti squash and Maine lobster citrus sauce	31.00
Slowly Braised Halibut   watercress spaetzle, baby turnips, icicle radishes and razor clam basil nage	27.00
Menu Spontané $87.00
Choose one appetizer, two courses and dessert from the ö la carte menu
Add the Sommelier's wine pairings for $55.00
Pre Theater Menu $45.00
Monday Thru Thursday 5 Pm -6 Pm, sunday Noon 5 Pm. Choose one of each of the following sections.
Appetizer   Salsify and Black Truffle Soup black truffle custard, crème fraÓche and crispy leeks
Belgian Endive Salad   Roasted wild beets, spiced pecans, blue cheese and sherry vinaigrette
Main Course   Crispy Black Sea Bass white asparagus, creamed leeks, saffron potatoes with a coriander emulsion
Truffled Free Range Chicken   wild mushroom pasta, braised organic greens and black truffle port sauce
Add a Dessert From The À La Carte Menu
Meat
Roasted Duck Breast and Sautéed Foie Gras   chestnut gnocchi, long squash, saffron caramelized apples and Calvados glaze	29.00
Spice Crusted Millbrook Venison Loin   parsley root, carrot and fava purées, organic baby spring vegetables and aged Oloroso sherry	35.00
Organic Free Range Chicken   watercress spaetzle, cipollini onions, white asparagus and morels	24.00
Roasted Virginia Bison Tenderloin   Yukon potatoes, baby turnips, watercress and red wine reduction	35.00
Chef's Tasting Menu $110
With Optional Wine Pairings
Canapé
Amuse Bouche   Champagne - Gosset Brut Excellence A¯, France NV
Jerusalem Artichoke Soup   with sautéed Nantucket Bay scallops Champagne - Gosset Brut Excellence A¯, France NV
Braised Baja Abalone   Napa cabbage and lemongrass Riesling Karthäuserhof, Eitelsbacher-Karthäuserhofberg, Mosel-Saar-Ruwer, Germany 2004
Crispy Black Sea Bass and   Sweet Maine Shrim white asparagus, creamed leeks, saffron potatoes with a coriander emulsion Pinot Gris Chehalem, Willamette Valley, Oregon 2004
Sautéed Foie Gras and Stuffed Quail Breast   roasted porcini mushrooms and caramelized apples Gevrey-Chambertin Domaine René Leclerc, Burgundy, France 2003
Herb Roasted Veal Tenderloin and Sweetbreads   eggplant purée, braised fennel and curried baby vegetables Rosso Di Montalcino Ciacci Piccolomini d'Aragona, Toscana, Italy 2003
Spice Crusted Millbrook Venison Loin   parsley root, carrot and fava purées, organic baby spring vegetables and aged Oloroso sherry Chäteauneuf du Pape La Bastide St. Dominique, Rhªne, France 2003
Bittersweet Chocolate "Coulant"   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce Dulce Monastrell Silvano Garcia, Jumilla, Spain 2003
Petits Fours and Mignardises
add $75.00 for wine pairings
Lighter Tasting Menu $75.00
Canapé
Amuse Bouche
Chilled Artichoke Soup   roasted fennel and saffron essence
Curried Acorn Squash and Baby Carrots   with golden raisin and cilantro jus
Stuffed Pepper   sheep's milk cheese, corn and harissa
Wild Mushroom Carnaroli Risotto
Miso Charred Vegetables
Bittersweet Chocolate Coulant   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce
Petits Fours and Mignardises
Add $75.00 for wine pairings
Desserts
Pure Chocolate   bittersweet cream-less chocolate mousse, chocolate crisps and dark caramel sauce	10.00
Bittersweet Chocolate "Coulant"   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce	10.00
Vanilla and Rum Roasted Pineapple   muscovado sugar cake, rum raisin ice cream and cinnamon funnel cake	10.00
Creamsicle   Tahitian vanilla bean ice cream and orange sorbet with crispy meringue and vanilla sauce	9.00
Sliced Seasonal Fruit   ripe fruit with a trio of sorbets	9.00
Banana Rum Parfait   Malibu rum savarin cake and coconut sorbet	11.00
Praline Citrus Napoleon   lemon cream, Swiss meringue, praline mousse and hazelnut ice cream	10.00
Artisan Cheeses   four ripe cheese selections with winter quince purée and toasted fruit bread	15.00
Ice Creams and Sorbets   choose five flavors from: Tahitian vanilla, dark chocolate, hazelnut, espresso, chocolate chip mint, pistachio, rum raisin, blueberry cheesecake, honey Sambuca, coconut sorbet, buttermilk sherbet, cassis sorbet	10.00
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Chef's Tasting Menus
Spring 2006
Chef's Tasting Menu - Lunch $110
Canapé
Amuse Bouche   Champagne - Gosset Brut "Excellence" A¯, France NV
Jerusalem Artichoke Soup   with sautéed Nantucket Bay scallops Champagne - Gosset Brut Excellence A¯, France NV
Braised Baja Abalone   Napa cabbage and lemongrass Riesling Karthäuserhof, itelsbacher-Karthäuserhofberg,Mosel-Saar-Ruwer, Germany 2004
Crispy Black Sea Bass and Sweet Maine Shrimp   white asparagus, creamed leeks, saffron potatoes with a coriander emulsion Pinot Gris Chehalem, Willamette Valley, Oregon 2004
Sautéed Foie Gras and Stuffed Quail Breast   roasted porcini mushrooms and caramelized apples Gevrey-Chambertin Domaine René Leclerc, Burgundy, France 2003
Herb Roasted Veal Tenderloin and Sweetbreads   eggplant purée, braised fennel and curried baby vegetables Rosso Di Montalcino Ciacci Piccolomini d'Aragona, Toscana, Italy 2003
Spice Crusted Millbrook Venison Loin   parsley root, carrot and fava purées, organic baby spring vegetables and aged Oloroso sherry Chäteauneuf du Pape La Bastide St. Dominique, Rhªne, France 2003
Bittersweet Chocolate "Coulant"   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce Dulce Monastrell Silvano Garcia,Jumilla, Spain 2003
Petits Fours and Mignardises
add $75.00 for wine pairings
Chef's Tasting Menu - Dinner $110
With Optional Wine Pairings
Canape
Amuse Bouche   Champagne - Gosset Brut Excellence A¯, France NV
Jerusalem Artichoke Soup   with sautéed Nantucket Bay scallops Champagne - Gosset Brut Excellence A¯, France NV
Braised Baja Abalone   Napa cabbage and lemongrass Riesling Karthäuserhof, Eitelsbacher-Karthäuserhofberg, Mosel-Saar-Ruwer, Germany 2004
Crispy Black Sea Bass and   Sweet Maine Shrimp white asparagus, creamed leeks, saffron potatoes with a coriander emulsion Pinot Gris Chehalem, Willamette Valley, Oregon 2004
Sautéed Foie Gras and Stuffed Quail Breast   roasted porcini mushrooms and caramelized apples Gevrey-Chambertin Domaine René Leclerc, Burgundy, France 2003
Herb Roasted Veal Tenderloin and Sweetbreads   eggplant purée, braised fennel and curried baby vegetables Rosso Di Montalcino Ciacci Piccolomini d'Aragona, Toscana, Italy 2003
Spice Crusted Millbrook Venison Loin   parsley root, carrot and fava purées, organic baby spring vegetables and aged Oloroso sherry Chäteauneuf du Pape La Bastide St. Dominique, Rhªne, France 2003
Bittersweet Chocolate Coulant   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce Dulce Monastrell Silvano Garcia, Jumilla, Spain 2003
Petits Fours and Mignardises
Add $75.00 for Wine Pairings
Lighter Tasting Menu $75.00
Canapé
Amuse Bouche
Chilled Artichoke Soup   roasted fennel and saffron essence
Curried Acorn Squash and Baby Carrots   with golden raisin and cilantro jus
Stuffed Pepper   sheep's milk cheese, corn and harissa
Wild Mushroom Carnaroli Risotto
Miso Charred Vegetables   salted peanut and scallion rice and black bean vinaigrette
Bittersweet Chocolate Coulant   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce
Petits Fours and Mignardises
Add $75.00 for wine pairings
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Bread Menu
About Our Breads: all of Our Breads Are Baked In House Twice Per Day From Northern Plains Wheat Flour, Filtered Water, Mediterranean Sea Salt, Fresh Yeast and Additional Ingredients Depending On The Bread:
Bacon Date   hickory smoked bacon, Medjol dates, black pepper
Cherry Chocolate   dried tart cherries, dark chocolate
Cranberry Pecan   dried cranberries, pecans
French Baguette   ö l'ancienne
Olive Rosemary   Niùoise olives, fresh rosemary
Parmesan Cayenne   parmesan Reggiano, Cayenne pepper
Pumpernickel Raisin   rye flour, pumpernickel flour, dark raisins
Pumpkin Seed Sage   toasted pumpkin seeds, fresh sage
Sun Dried Tomato   sun dried tomatoes, Picholine green olives, oregano
White Chocolate Currant   currants, cinnamon, orange, white chocolate, fresh orange zest
Pre-theater - Post-theater Menu
Three Course Meal for $45.00. Pre-Theater Hours: 5:00 - 6:00 pm (Monday - Thursday) Noon - 5:00 pm (Sunday).Post-Theater Hours: 9:30 PM - Close (Monday - Thursday).
Choose one of each of the following sections:
Appetizer
Jerusalem Artichoke Soup   with sautéed Nantucket Bay scallops
Belgian Endive Salad   Roasted wild beets, spiced pecans, blue cheese and sherry vinaigrette
Main Course
Crispy Black Sea Bass   white asparagus, creamed leeks, saffron potatoes with a coriander emulsion
Organic Free Range Chicken   watercress spaetzle, cipollini onions, white asparagus and morels
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Dessert Cocktails
Mudslide   Bailey's, KahlÏa, and Absolut vodka served on the rocks	11.00
2941 Coffee   White Godiva liqueur and Cointreau with coffee topped with fresh whipped cream, sprinkled with cinnamon	11.00
White Chocolate Martini   Stoli Vanilla, White Godiva Liqueur topped with shaved chocolate	12.00
Café Pastis   Sambuca with coffee topped with fresh whipped cream	12.00
Start
Lunch Menu
Early Fall
First Courses
Caesar Salad of Baby Romaine   brioche croutons and classic dressing	8.00
Seasonal mixed Greens and Herbs   Dijon mustard vinaigrette	7.00
Butternut Squash Soup   with spiced crème fraÓche	13.00
Fresh Buffalo Mozzarella   heirloom tomatoes and extra virgin olive oil	15.00
Braised Baja Abalone   Napa cabbage and lemongrass cream	24.00
Chilled Avocado and Crab Soup   gingered jumbo lump crab meat with California avocado purée, cantaloupe, tomatillos and cilantro	16.00
Blue Crab Risotto   cooked in lobster broth with a lemon verbena sauce	12.00
Tempura Shrimp   ponzu marinated citrus salad	13.00
Apricot Pistachio   Turkish apricots and roasted pistachios
Bacon Date   hickory smoked bacon, Medjol dates, black pepper
Cherry Chocolate   dried tart cherries, dark chocolate
Fig Lavender Honey   Mission figs and lavender flavored honey
French Baguette   ö l'ancienne
Garlic Chive   roasted garlic and chives
Golden Raisin Pine Nut   toasted pine nuts and golden raisins
Green Olive and Sun Dried Tomato   Greek olives and sun dried tomatoes
Olive Rosemary   Niùoise olives, fresh rosemary
Parmesan Cayenne   parmesan Reggianno, Cayenne pepper
Pumpernickel Raisin   rye flour, pumpernickel flour, dark raisins
White Chocolate Currant   currants, cinnamon, orange, white chocolate, fresh orange zest
Main Courses
Cobb Salad   free range chicken breast, heirloom tomatoes, avocado, apple wood bacon, hard cooked egg and gorgonzola dressing	16.00
Marinated California Artichoke and Asparagus Salad   Niùoise olives, Maldon black pepper, parmesan and apple wood bacon dressing	13.00
House Baked Ham & Turkey Club Sandwich   bacon, lettuce, tomato and cheddar cheese on toasted sourdough with Kennebec fries	13.00
Cheddar Cheeseburger*   lettuce, tomato, red onion and Kennebec fries	12.00
Sautéed Organic Salmon   potato caviar and baby carrots with a Chenin Blanc sauce	28.00
Miso marinated Chilean Sea Bass   eggplant, jicama and bell peppers, coriander-lemon verbena consommé	34.00
Roasted Hanger Steak*   Kennebec fries and merlot sauce	24.00
Roasted Beef Sirloin* and Syrah Sauce   accompanied by Romaine hearts with English stilton cheese dressing	25.00
Spiced Millbrook Venison Loin*   roasted porcinis and fennel, sage spaetzle, blackberry vinegar	36.00
Wild Forest Mushroom Ravioli   ricotta, caramelized shallots and smoked mushrooms	24.00
Desserts
Carrot Cake and Butter Pecan Ice Cream   with crispy caramel tuiles	11.00
Orange Cream Savarin Cake   lemongrass panna cotta and mini creamsicles in orange cookies	11.00
Valrhona Chocolate Tart and Citrus Cream   coffee citrus ice cream and crispy meringue	10.00
Bittersweet Chocolate "coulant"   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce	10.00
Today's Soufflé	12.00
Caramel Vanilla Custard and Toffee Pudding   praline heath crunch ice cream	10.00
Ripe Summer Fruit   with a duo of sorbets	9.00
Artisan Cheeses   four selections of ripe cheeses with lavender honey and toasted fruit bread (add the sommelier's selection of three two ounce wine pairings for $15)	14.00
Ice Creams and Sorbets   choose five flavors from: Tahitian vanilla, brown sugar caramel, butter pecan, Hazelnut toffee chip,mint chocolate chip,pistachio, coconut sorbet, Mango sorbet,Mandarin orange sorbet	10.00
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A Special Lunch - $29.41
Appetizers
Carrot Ginger Soup   with spiced ginger crème fraÓche
Caramelized Sea Scallops   with braised butternut squash, apple wood bacon and lemongrass
Main Courses
Sautéed Atlantic Salmon   fennel citrus marmalade and saffron potatoes
Short Rib Fettuccini   fresh pasta with braised short rib and root vegetables
Desserts
Caramel Vanilla Custard and Toffee Pudding   with praline heath crunch ice cream
Bittersweet Chocolate "coulant "   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce
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Dinner
Early Fall
First Courses
Butternut Squash Soup   with spiced crème fraÓche	13.00
Caesar Salad of Baby Red and Green Romaine   brioche croutons and classic dressing	9.00
Cinnamon Braised Golden and Red Beets   spiced walnuts, local goat's cheese and tarragon port vinaigrette	11.00
Charlotte Basquaise   roasted peppers, eggplant, slowly roasted tomatoes, caramelized onion jus	11.00
Sautéed La Belle Farms Foie Gras   roasted figs, elderflower and fennel licorice marmelade	24.00
Marinated California Artichokes and Salsify   apple wood bacon, Niùoise olives, Maldon black pepper and parmesan dressing	13.00
Wild Forest Mushroom Ravioli   ricotta, caramelized shallots and smoked mushrooms	13.00
Yellow Fin Tuna Tartare and Seared Hamachi   avocado, green apple, and chanterelle mushrooms with an heirloom tomato vinaigrette	18.00
Caramelized Sea Scallops   butternut squash, apple wood bacon and kafir lime	16.00
Apricot Pistachio   Turkish apricots and roasted pistachios
Bacon Date   hickory smoked bacon, Medjol dates, black pepper
Cherry Chocolate   dried tart cherries, dark chocolate
Fig Lavender Honey   Mission figs and lavender flavored honey
French Baguette   ö l'ancienne
Garlic Chive   roasted garlic and chives
Golden Raisin Pine Nut   toasted pine nuts and golden raisins
Green Olive and Sun Dried Tomato   Greek olives and sun dried tomatoes
Olive Rosemary   Niùoise olives, fresh rosemary
Parmesan Cayenne   parmesan Reggianno, Cayenne pepper
Pumpernickel Raisin   rye flour, pumpernickel flour, dark raisins
White Chocolate Currant   currants, cinnamon, orange, white chocolate, fresh orange zest
Main Courses
Sautéed Watercress Spaetzle and Taro Root "risotto"   fava beans, ramps, turnips and glazed carrots	24.00
Sautéed Organic Salmon   potato caviar and baby carrots with a Chenin Blanc sauce	28.00
Miso marinated Chilean Sea Bass   eggplant, jicama and bell peppers, coriander-lemon verbena consommé	34.00
Crispy Japanese Black Bass and Sautéed Rock Shrimp   Jerusalem artichoke purée, braised root vegetables and citrus sauce	32.00
Trio of Herb Roasted Lamb*   rib, leg, and shoulder with stuffed sweet peppers and marjoram jus	38.00
Slowly Braised Prime Beef Short Rib   Yukon potato purée, caramelized root vegetables and syrah reduction	36.00
New York Strip Steak*   roasted white asparagus, twice baked stuffed potato and peppercorn sauce	53.00
Spiced Millbrook Venison Loin*   roasted porcinis and fennel, sage spaetzle, blackberry vinegar	36.00
Desserts
Carrot Cake and Butter Pecan Ice Cream   with crispy caramel tuiles	11.00
Orange Cream Savarin Cake   lemongrass panna cotta and mini creamsicles in orange cookies	11.00
Valrhona Chocolate Tart and Citrus Cream   coffee citrus ice cream and crispy meringue	10.00
Bittersweet Chocolate " Coulant "   soft center chocolate cake, Tahitian vanilla ice cream and dark chocolate caramel sauce	10.00
Today's Soufflé	12.00
Caramel Vanilla Custard and Toffee Pudding   praline heath crunch ice cream	10.00
Ripe Summer Fruit   with a duo of sorbets	9.00
Artisan Cheeses   four selections of ripe cheeses with lavender honey and toasted fruit bread (add the sommelier's selection of three two ounce wine pairings for $15)	14.00
Ice Creams and Sorbets   choose five flavors from: Tahitian vanilla, brown sugar caramel, butter pecan, Hazelnut toffee chip,mint chocolate chip,pistachio,coconut sorbet, Mango sorbet,Mandarin orange sorbet	10.00
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Hunters and Gatherers Tasting Menu
Chef Krinn Invites You to Join Us to Indulge In Dishes Prepared with Some of The Best Local Ingredients Our Region Has to Offer
Wild Mushroom Soup   with aged sherry
Sautéed Scottish Organic Salmon   with saffron potato and fennel citrus marmalade
Caramelized Sea Scallop and La Belle Farms Foie Gras   truffled potato and salsify, sherry sauce
Marinated and Glazed Beef Short Rib   butternut squash and Barolo sauce
Roasted Hudson Valley Squab Breast   with Granny Smith apples, caramelized endive, and calvados
Spiced Millbrook Venison   braised red cabbage and brandied chestnuts
Pineapple Tapioca Soup   with coconut sorbet
Mocha Blondie Bread Pudding   with caramel ice cream
Bread Menu
About Our Breads   All of our breads are baked in house twice per day from Northern Plains wheat flour, filtered water, Mediterranean sea salt, fresh yeast and additional ingredients depending on the bread
Apricot Pistachio   Turkish apricots and roasted pistachios
Bacon Date   hickory smoked bacon, Medjol dates, black pepper
Cherry Chocolate   dried tart cherries, dark chocolate
Fig Lavender Honey   Mission figs and lavender flavored honey
French Baguette   ö l'ancienne
Garlic Chive   roasted garlic and chives
Golden Raisin Pine Nut   toasted pine nuts and golden raisins
Olive Rosemary   Niùoise olives, fresh rosemary
Parmesan Cayenne   parmesan Reggianno, Cayenne pepper
Pumpernickel Raisin   rye flour, pumpernickel flour, dark raisins
White Chocolate Currant   currants, cinnamon, orange, white chocolate, fresh orange zest
Chef's Tasting Menus
The Chef Is Pleased to Offer The Following Tasting Menus. 5 Courses for $95 - Add $65 for Wine Pairings. 7 Courses for $115 - Add $85 for Wine Pairings. 9 Courses for $135 - Add $95 for Wine Pairings

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