first course

oysters on the half-shell
three cape oysters with kimchee sorbet (island creek), prosecco gelee (black crescent), & cranberry mignonette (wellfleet)
-or-
chestnut soup with crispy mushroom wontons
mixed wild mushroom wontons, creme fraiche
-or-
seared hudson valley foie gras
persimmon compote, filo, mache, citrus

*Domanie de Belle Vue Melon Vin Moussequx Brut - Loire Valley, France

second course

black sea bass
lobster remoulade, caviar, AV kohlrabi  
-or-
pan-seared diver scallops
crispy sweetbreads, potato puree, uni, guanciale
-or-
homemade gnocchi
truffled mushroom ragout with wild hedgehog, yellowfoot chanterelle, and black trumpet mushrooms, parmigiano

2009 Jacques Maillet Roussette de Savoie 'Autrement' - Savoy, France

 
third course

herb-crusted rack of lamb
roasted garlic and spinach souffle, AV greens, lamb shank spring roll, lamb & red wine reduction
-or-
grass-fed filet mignon
roasted parsnip, caper, & caramelized onion mash, bone marrow bordelaise, onion rings

2008 Le Berne Vino Nobile di Montepulciano - Tuscany, Italy

desserts

devils food cake "donut", homemade vanilla ice cream, fresh berries
-or-
crema catalana, lace cookies and kumquat marmalade
-or-
**cheese plate cheeses TBA, served with apples, walnuts, and red hook honey

2010 Uvagio Moscato - Lodi, CA

$75.00 per person
*Wine Pairings: $25
**cheese is available instead of dessert, or as an addiotonal course between the third course and dessert for 10.00.
vegetarian and pescetarians available upon request

 
© The Good Fork