Tasting Menu
$90

Optional wine pairing for $50

1^st Course

Parfait of Polyface Farm Chicken Liver and Foie Gras, With a Grape, Almond and Celery Salad, Maple Syrup

2^nd Course

Pan Roasted Jumbo Lump Crab with Apple Purée, Truffle and Chive Butter

3^rd Course

Butter Poached Lobster with Ginger Carrot Purée, Sauternes Lime Sauce

4^th Course

Soup of Jerusalem Artichoke, Toasted Almonds, Fourme d’Ambert

5^th Course

Roasted Rack of Lamb, Potato & Swiss Chard Gratin

6^th Course

Venison Loin, Braised Red Cabbage, Spaetzle, Poached Pear, Red Wine Sauce

7^th Course

Cheese Selection

8^th Course

Chocolate Soufflé Cake with Blueberry Sorbet

Pre-Theater Menu
$35

(available by table only, please order by 6:30)

Appetizer

Lobster Bisque with Tarragon

Or

Bouquet of Greens & Herbs, Goat Cheese, Confit Tomatoes, Pine Nuts, Mustard Vinaigrette

Main Course

Wild Caught Salmon with Fennel Purée, Sweet Garlic Butter, Black Olive Tapenade

Or

Pan Roasted Beef Tenderloin, Red Wine Risotto, Mushrooms, Béarnaise

Or

Tagliatelle with Vegetable Medley in a lightly Spiced Vegetable Broth

Dessert

Crème Brûlée

Or

Riz au Lait, Concord Grape Sorbet, Cocoa Nibs, Virginia Meritage Reduction

Local Tasting Menu
$65

(available by table only)

Optional wine pairing for $35

1^st Course

Parfait of Polyface Farm Chicken Liver and Foie Gras With a Grape, Almond and Celery Salad, Maple Syrup

2^nd Course

Roast Jumbo Lump Crab with Apple Purée, Truffle and Chive Butter

3^rd Course

Soup of Jerusalem Artichoke, Toasted Almonds, Fourme d’Ambert

4^th Course

Wolf Creek Farm Grass-Fed Steak, Red Wine Risotto, Mushrooms, Béarnaise (served rare)

5^th Course

Riz au Lait

~À la carte~

Appetizers

Greens & Herbs with Goat Cheese, Pine Nuts, Confit Tomatoes, Mustard Vinaigrette
9

Parfait of Polyface Farm Chicken Liver and Foie Gras, Grape, Almond and Celery Salad, Maple Syrup
13

Salmon Tartare with Cucumber, Dill, Sherry Vinegar, and Soy, Quail Egg, Caviar
15

Lobster Bisque with Tarragon
9

Jerusalem Artichoke Soup, Toasted Almonds, Fourme d’Ambert
12

Shrimp Risotto with Mascarpone and Carrots
14

Seared Hudson Valley Foie Gras, Sautéed Apples, Golden Raisins, Honey Clove Gastrique
18

Pan Roasted Jumbo Lump Crab, Apple Purée, Truffle and Chive Butter
13

Main Courses

Seared Scallops, Medley of Squash and Pumpkin, Pear and Vanilla Sauce
33

Wild Caught Salmon with Fennel Purée, Sweet Garlic Butter, Black Olive Tapenade
31

Butter Poached Lobster with Pearl Couscous, Gingered Carrot Purée and Sauternes Lime Sauce
37

Loin of Venison, Braised Red Cabbage, Spaetzle, Poached Pear, Red Wine Sauce
37

Rack of Lamb, thin Potato & Swiss Chard Gratin Fava Beans, Lamb Jus
36

Pan Roasted Beef Tenderloin, Red Wine Risotto, Mushrooms and Béarnaise Sauce
36

Tagliatelle with Vegetable Medley in a lightly Spiced Vegetable Broth
29