Opening Menu, 2009

First Course:

Flying Pigs Farm Crispy Pork Belly-
pickled ramps, Miners lettuce and natural jus
Citrus Marinated Day Boat Fluke-
cilantro, breakfast radish and pink pepper
Bellwether Farms Sheep Milk Gnocchi-
artichokes, spiced pine nuts and fine herbs
Rabbit terrine-
pancetta, spring fruits and watercress
Spring Vichyssoise-
extra virgin olive oil and American Caviar
Smoked Sturgeon "Salad"-
frisee, dijon mustard vinaigrette and hen egg

Second Course:

Chatham Bay Cod Fish-
artichokes, cockels, piquillo pepper and mint
4 Story Hill Roasted Chicken-
pomme puree, fennel and natural reduction
Monkfish-
sunchokes, preserved black truffle and asparagus
Long Island Duck Breast-
Savoy cabbage, foie gras and salsify
Black Bass-
parsnips, tangerine and almond
All Natural Beef Shell Steak-
cipollini, spring asparagus and sauce bearnaise


Third Course:

Creme Brulee-
tangerine and lavender
Almond Cake-
spring fruits and creme fraiche
Meyer Lemon Tart-
pine nuts and meringue