Wildflower Menu

First Course

Seared Diver Sea Scallops
Carrot tapioca, fennel frond salad and roasted cardamom vinaigrette

Hudson Valley Foie Gras Duet
Pan seared on truffle scone chilled torchon with fig jam

Almond Crusted Sweetbread and Maine Lobster
Huitlacoche blini and corn hollandaise

Roasted Beet Salad
Baklava, lady apples, peppered goat cheese and micro-celery

Crayfish Bisque
Crayfish terrine, crème fraîche and caviar

Double Grouse Consommé
Seared breast and sautéed mushrooms in a "candy wrapper"

Organic Baby Greens from the Chef's Garden
~the live show for two~ baby sweet cherry tomatoes and elderflower vinaigrette

Veal Short Ribs "Osso Bucco"
Marrow filled potato, parsnip puree, sautée mirepoix and gremolata

Potato Wrapped Pacific Halibut
Warm cippolini onions,pancetta and Brussels Sprouts leaf salad with chervil cream

"31 Flavors" Vegetable Pot-au-Feu **
Arugula garlic coulis and vegetable broth

General Lucullus Style Roasted Partridge
Roasted chestnut and foie gras nage with parsnip filled Granny Smith apples

Roast Stuffed Poussin Crepinette
Carmalized pear and ginger stuffing and salsify fondant

"Four Story Hill Farms" Côte de Boeuf
~carved at the table for two~ classic potatoes Anna, wild mushroom sauce and baby vegetables

** Vegetarian Option

Chocolate, Caramel and Hazelnuts
Dacquoise, praline cream, and chocolate mousse, caramel, fleur de sel ice cream

Raspberry, Vanilla and Chocolate
Praline crunch, raspberry sorbet, vanilla bean ice cream, chocolate whipped cream and raspberry coulis

Coffee Pecan Crunch
Pecan meringue, crunchy cream, coffee mousse, vanilla ice cream and chocolate fudge sauce

Pumpkin, Cinnamon and Vanilla
Pumpkin mousse, gingersnap cookie, crème anglaise and cinnamon ice cream

Apple Cranberry Crepaze
Crepes layered with apple curd, topped with Granny Smith apple sorbet surrounded with cranberry consommé

Artisan Cheese
A selection of the finest cheeses from around the world