|
Current Menu
Nov.30 - Dec. 13th, 2007
Glogg- served upon arrival. This is a hot, non-alcoholic
berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup- winter squash soup, truffle
gougeres
Salad- green cabbage and apple
salad, toasted almond, crispy sweetbreads
The Resting Course- a sorbet
palate cleanser
Entrée- snake river farms
kobe beef, black truffle risotto, red wine butter, trumpet
mushrooms, watercress
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert- vanilla chiffon cake,
mango, chantilly, ground sesame
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is salmon. If you do not specify, the entree
posted will be presented as your entrée.)
Dec.14th, 2007 - Jan.6th, 2008
Glogg- served upon arrival.
This is a hot, non-alcoholic berry based drink spiced with
cardamom, nutmeg and cinnamon.
Soup- tomato, sunchoke, and aquavit
bisque, tarragon
Salad- organic greens, dried
cranberry, spiced pecans, sweet onion, fromage blanc
The Resting Course- a sorbet
palate cleanser
Entrée- la belle farms
duck breast, blood orange confit, banana fingerling potatoes,
baby carrots
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert- blackberry mousse, chocolate,
mint glass
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is Salmon. If you do not specify, the entree
posted will be presented as your entrée.)
Jan.8 - Feb. 4, 2008
Glogg- served upon arrival.
This is a hot, non-alcoholic berry based drink spiced with
cardamom, nutmeg and cinnamon.
Soup- roasted red pepper crema
Salad- watermelon and shaved
fennel salad, parmesan crisp
The Resting Course- a sorbet
palate cleanser
Entrée- peppercorn venison,
butternut squash puree, stuffed cabbage, apple wood smoked
bacon, lingonberries
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert- vanilla panna cotta,
nougatine, passion fruit
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is Salmon. If you do not specify, the entree
posted will be presented as your entrée.)
Feb. 5th - March 2, 2008
Glogg- served upon arrival. This
is a hot, non-alcoholic berry based drink spiced with cardamom,
nutmeg and cinnamon.
Soup-warm potato leek soup, crouton,
truffle essence, citrus caviar
Salad- winter greens salad, vanilla
gastrique, chevre, pomegranate
The Resting Course- a sorbet
palate cleanser
Entrée- rosemary pheasant
breast, potato moussaline, savory mushroom jus, english peas,
preserved lemon
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert- bittersweet chocolate
brownie, sinfull raspberries
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is Salmon. If you do not specify, the entree
posted will be presented as your entrée.)
March 4-31, 2008
Glogg- served upon arrival. This
is a hot, non-alcoholic berry based drink spiced with cardamom,
nutmeg and cinnamon.
Soup-aromatic carrot soup, rabbit
confit
Salad- winter vegetables, lettuces,
white truffle vinaigrette
The Resting Course- a sorbet
palate cleanser
Entrée- shallow poached
escolar, red grape verjus emulsion, roasted fennel, matchstick
potatoes
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert- lemon verbena tart,
vanilla creme fraiche
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is Hanger Steak. If you do not specify, the
entree posted will be presented as your entrée.)
Previous Menus
March 1-31, 2007
Glogg- served
upon arrival. This is a hot, non-alcoholic berry based drink
spiced with cardamom, nutmeg and cinnamon.
Soup- norwegian kjottsuppe; a traditional vegetable
and meat dumpling
Salad- organic greens, crispy
duck, mango, pickled onion, white balsamic vinaigrette
Intermettzo- a sorbet palate
cleanser
Entrée- line-caught king
salmon, roasted parsnip, crispy salsify, avocado, lemon riesling
sauce
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert- wild berry crisp, vanilla
aquavit ice cream
Expresso French Press Coffee and Tea
are offered with Dessert
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is Hanger Steak. If you do not specify, the
entree posted will be presented as your entrée.)
Feb. 1 - 28, 2007
Glogg- served
upon arrival. This is a hot, non-alcoholic berry based drink
spiced with cardamom, nutmeg and cinnamon.
Soup- cauliflower and anjou
pear bisque
Salad- fingerling potato, black
truffle, endive and haricot vert salad, argon oil
Intermettzo- a sorbet palate
cleanser
Entrée- sautéed
game hen with quatre epices spice, celeriac, puree, dried
cherry and pinot noir jus, asparagus
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert- dark chocolate cake,
bittersweet chocolate mousse, chambord raspberries
Expresso French Press Coffee and Tea
are offered with Dessert
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is Salmon. If you do not specify, the entree
posted will be presented as your entrée.)
Jan. 5– Jan. 31, 2007
Soup- tomato, sunchoke, and
aquavit bisque, tarragon
Salad- oven roasted beets, local
goat cheese, toasted pecans, truffle honey
Intermettzo- a sorbet palate
cleanser
Entrée- organic beef flat
iron steak, broccoli raab, trumpet royal mushrooms, blue cheese
butter, golden potato gratin
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert- apples and almond cake,
marcona almond ice milk, pistachio
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is Salmon. If you do not specify, the entree
posted will be presented as your entrée.)
Dec. 15 – Jan. 4, 2007
Soup- pumpkin veloute, toasted
hazelnut, pumpkin seed oil
Salad- mizuna salad vanilla pear
vinaigrette, dried pear, shaved fennel and shallot, crouton,
and feta
Intermettzo- a sorbet palate
cleanser
Entrée- crispy labelle
farms duck breast, grilled onion, heirloom potato, plum compote,
lavender essence
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert- raspberry and frozen
crème fraiche , meyer lemon puff, bittersweet chocolate
sauce
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is Salmon. If you do not specify, the entree
posted will be presented as your entrée.)
Dec. 1-14, 2006
Soup – sweet corn soup
with oyster and dill
Salad- potato blini, cold smoked salmon, crème fraiche,
caviar
Intermettzo- a sorbet palate
cleanser
Entrée- snake river kobe
steak, herb crust, marinated portobello mushroom, sweet potato,
red wine reduction
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert- panakake rolled with
snofrisk, aquavit lingonberries, oat crunch
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is Salmon. If you do not specify, the entree
posted will be presented as your entrée.)
Dec. 16 – Jan.10, 2006
Soup- Sunchoke Tomato and Aquavit
Bisque
Salad- Mizuna lettuce, chicken apple sausage, feta, port wine
cranberries, Almond vanilla dressing
Intermettzo- a sorbet palate
cleanser
Entrée- Breast of Sonoma
Duck, black cherry compote, parsnip purée, forest mushrooms
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert-Passion fruit mouse,
puff pastry, hazelnut toffee, maple cream
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entree is salmon. If you do not specify, the entree posted
will be presented as your entrée.)
Jan. 11– Jan. 30, 2006
Soup- Seafood Bouillabaisse,
red pepper rouille, sourdough crouton
Salad- Squab, Asparagus and Jerusalem
Artichoke Terrine, sprout leaves (Salad not served on "tour
also" nights)
Intermettzo- a sorbet palate
cleanser
Entrée- Berkshire Pork
Tenderloin, sweet potato, gnocchi, ginger red pepper cream
Cheese course- a selection of
cheese and fruitserved on an aspen slab
Dessert-Lingonberry Crisp, Housemade
Vanilla, Aquavit ice cream
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entree is salmon. If you do not specify, the entree posted
will be presented as your entrée.)
Feb. 1 - 27, 2006
Soup- Telemark style broth,
wild mushroom and artichoke. Champagne poached quail egg
Salad-Panzanella salad, shaved
red onion, tomato, aged balsamic
Intermettzo- a sorbet palate
cleanser
Entrée-Pan Seared Venison
Loin, fingerling potato, black mission fig, sugar snap peas,
March 1-31, 2006
Soup-Sweet Corn Veloute, hedgehog
mushroom, applewood smoked bacon, chive oil
Salad-Petite Herb Salad, Duck
confit, brandy soaked cherries, warm sherry vinaigrette. (Salad
not served on "tour also" nights)
Intermettzo- a sorbet palate
cleanser
Entrée-Porcini Dusted
Cod, vanilla rutabaga, lobster, fennel emulsion
Cheese course- a selection of
cheese and fruit served on an aspen slab
Dessert-Cloudberry frozen soufflé
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entree is beef. If you do not specify, the entree posted will
be presented as your entrée.)
|
|
•
• 
