flan

by Chef Douglas Ramler

• Dinner

Appetizers

Asparagus Bisque with crème fraîche & smoked salmon... 10.00

Crispy Duck Confit with stuffed Swiss chard purse, roasted beets & red wine glace... 14.00

Braised Rabbit over fresh pasta in truffled white wine herb broth with English peas, baby beets & asiago...14.00 app/28.00 entree

Fish Tacos with grilled cabbage slaw, tomato, avocado, jicama and mint-chipotle aioli... 14.00

Crispy Oysters with avocado & pickled banana peppers... 11.50

Vermont Goat Cheese & Roasted Garlic Flan with spring greens, fava beans, radishes & toasted hazelnuts, finished with roasted beet vinaigrette & crispy onions... 12.00

Stoney Island Mussels steamed in a basil-mustard broth with calamari, shiitake mushrooms, pickled red onion & baby carrots... 13.00

House-made Country Pâté with pickled red onions, cornichons & mustard... 10.00

Oysters and Clams on the ½ Shell, Shrimp and dressed Mussels with mignonette & cocktail sauce... 15.50

Mesclun Salad with tomatoes, cucumbers, shaved onions and house balsamic vinaigrette... 7.50
With Warm Goat Cheese Cake... 10.50

Cheese Plate ~ Selections from Formaggio Kitchen... 12.00

Entrees

Seared Sea Scallops with crispy brandade, grilled radicchio, pickled watermelon radish, fiddleheads & baby carrots, finished with blood orange vinaigrette... 29.50

Grilled Organic Salmon atop smoked bacon rice with a sauté of portobellos, braised artichokes, & fennel in a crème fraiche & golden beet Borscht broth... 28.50

Oven Roasted Cod served with empanadas, braised endive, fava beans, roasted red peppers, cucumbers, yellow beans & slivered red onion, topped with crispy capers & saffron yogurt... 30.00

Pan Seared Whole Lobster with pancetta, potatoes, grilled asparagus & Calvados saffron reduction... 34.00

Lobster, Shrimp, and Scallops tossed with fresh pasta, peas, asparagus, roasted peppers & caramelized fennel in fresh arugula pesto cream sauce... 28.00

Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas, orange segments, caramelized onions, orange-honey butter sauce & chili oil... 24.00

Seared Duck Breast with shiitake mashed potatoes, caramelized onion, Swiss chard & goat cheese gratin, finished with ginger-carrot pan sauce... 27.50

Herb Crusted Rack of Lamb with grilled potatoes, garlicky spinach, sautéed baby carrots, cipollinis & grilled asparagus with mint jelly beurre blanc... 32.00

Grilled Center Cut Filet Mignon with Manchego risotto square, sauté of Napa cabbage, caramelized onion & toasted almonds, with rhubarb demi-glace & tarragon-black pepper butter... 34.00

Spring Vegetable Stew in a carrot and roasted garlic broth with "cheeseless" basil  pesto & truffle oil ... 21.00

Sides

$7.00 each

Crispy Brandade

Grilled Asparagus

Sauté of Spring Vegetables

Manchego Risotto Square

Creamed Spinach

"Mac ‘n Cheese"

Limited Prix Fixe

$25 3-Course Prix Fixe
Offered All Evening Thurs, Fri, Sun & Mon
Offered Sat 5pm ~ 5:45pm

Appetizers
Asparagus Bisque

Stoney Island Mussels

House-made Country Pâté

Mesclun Salad

Entrees
½ Pan Seared Lobster

Crispy Duck Confit

Orange and Soy Roasted ½ Chicken

Lobster, Shrimp and Scallop with Pasta

Seared Duck Breast for 2($54)

Rack of Lamb for 2 ($60)

Spring Vegetable Stew

Desserts
Vanilla Bean Crème Brûlée

Warm Chocolate Bread Pudding

Sorbet

Ice Cream

Desserts

$9.00 each

Trio of Crème Brûlée with cookie

Lemon-Goat Cheese Cheesecake in walnut crust with raspberry coulis & fresh whipped cream

Warm Strawberry-Rhubarb Tart with French vanilla ice cream & rhubarb puree

Flourless Chocolate Truffle Cake with Frangelico creme anglaise

Cookie Plate with chantilly cream... 10.

Selection of Christina's Sorbets or Ice Cream... 7.
(Seasonal sorbets, chocolate, French vanilla & seasonal flavor ice cream)

Cheese Plate ~ Selections from Formaggio Kitchen... 10.

Agnolotti

1. noun Small, half-moon-shaped ravioli.

Aïoli

1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Asiago

1. noun Semi-firm Italian cheese made from cow's milk.

Beurre blanc

1. noun A thick sauce of butter, white wine and vinegar.

Brandade

1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.

Chantilly

1. noun Prepared or served with whipped cream.

Confit

1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Cornichons

1. noun A gherkin in France.

Coulis

1. noun A thick puree or sauce.

Crème anglaise

1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.

Demi-glace

1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.

Emulsion

1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.

Foie gras

1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Formaggio

1. noun Italian for cheese.

Gazpacho

1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.

Gratin

1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.

Hoisin

1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.

Hominy

1. noun Dried corn kernels from which the hull and germ have been removed.

Jicama

1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.

Jus

1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Masa

1. noun Corn tortilla dough.

Pancetta

1. noun Cured Italian bacon.

Pesto

1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Prix fixe

1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.

Ragu

1. noun Tomato and meat sauce from Bologna.

Risotto

1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Shank

1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.

Shiitake

1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.

Torchon

1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.