Sample Menu: 1st Course
SEA Causa Limeña Potato mash, spiked with key lime and aji amarillo . Layers of crab, shrimp, and avocado. Aoli glaze. North Slope Tuna Duo Tuna Carpaccio on a bed of micro greens with Ginger-Lime marinade AND Tuna Tartar with Tamari vinaigrette and Lemon pulp on a Wasabi cracker Tsar Nicolai II Blinis Ikura and Dill Creme Fraiche filling. Topped with melted Chive butter and Smoked Salmon. Insalata Di Farro Spelt Salad with shaved brussels sprouts, grilled baby zucchini, cherry tomatoes, grana padano and shallots in basil and white wine vinaigrette LAND Upstate Carpaccio Grass-fed choice steak, sliced thin. Gata Hurdes olive oil, fresh lemon juice, Anchovies. PoPo Skins Idaho potatoes halved and baked till golden. Filled with Applewood smoked bacon and tomato confit. Topped with aged Cheddar and fried Leeks. VEGGIE Autumn Salad Arugula, shaved fennel, shallots and feta with a citrus and truffle oil vinaigrette Green Soup A smooth blend of cucumber and avocado. Topped with Jalapeno Cilantro pesto and Pistachio crumbs. Quixotic Mushroom Ravioli Shitake, Porcini, and Oyster mushrooms in hand-made ravioli with Sage-Saffron butter. Cast-Iron Grilled Eggplant Oven-baked plum tomato. Caramelized onion chutney. Cumin-mint cream. |
Sample Menu: 2nd Course
SEA Grouper Poached in a wine, Caper andTarragon reduction. Served over Lemon Couscous and grilled Brussels Sprouts. Peruvian Grilled Sea Scallops Cilantro Quinoa Risotto, lemon zest, and oven baked Asparagus Linguine Al Nero Di Seppia Lobster, Squid, and Rock Shrimp in White Wine Reduction with Squid Ink and Parsley Over Fresh Pasta LAND Andean Grilled Pork Chops Aji Panca and beer reduction. Served over yellow Butter Bean-Cilantro puree and grilled Bok Choi Natasha’s Seared Duck Passion Fruit glazed Long Island Duckling breast, Grilled Persimmons, and Parsnip Puree Elvira's Ají de Gallina Organic Chicken Fricasseé cooked in a creamy panca and yellow ají sauce with cracked walnuts and grilled asparagus served over black garlic rice . VEGGIE Cavatelli Wilted Arugula, Fennel, and Artichoke. Topped with Parmigiano Reggiano and White Truffle oil. Winter Red Miso Stew Maitake and Wood Ear mushrooms, Onion Tempura, Shirataki noodles, Scallions, soft egg (optional) |