Tasting Menu 1/23/08

Another busy chef bar, odd that the rest of the restaurant was empty.

FENNEL SEED CRUSTED SCALLOP
apple puree, star anise-duck confit, micro mustard

new OYSTER STEW
local oysters. melted and crispy leeks, fried oyster, caviar, serrano ham chip

KALE
braised in smoked VA bacon, apple cider, apple cider vinegar, and
raw sugar with lentils and pork belly

RARE HAWAIIAN TUNA
crab-olive oil mousse "brandade", rich tomato broth, mussels

OUR PEQUILLO PEPPER RELLENOS

VENISON LOIN
coffee-cocoa nib crust, blueberries in bone marrow gastrique

HUDSON VALLEY FOIE GRAS
pepper seared, on brioche toasted in foie renderings, vanilla-garam masala poached seckle pear,
parsnip crunch, silken sweet potato

WARM COLUMBIAN CHOCOLATE CUSTARD TORTE
chocolate hazelnut gelato