The Menu FIRST King Salmon lightly cured kohlrabi, dill, frozen mustard. SECOND Brassica Razor clams, vadouvan, meyer lemon. THIRD Poached Chicken Matsutake mushrooms, foie gras, purslane. FOURTH Lamb two ways – sous vide, seared belly Summer squash, red bell pepper, nasturtium. FIFTH Chamomile Soda lemon-thyme glace. SIXTH Charentais Melon Cucumber, mint, whipped honey. The Wine 1996 Moet & Chandon Dom Perignon Brut, Cellar selection A superb...
The Menu PASSED HORS D’OEUVRES Tuna Tartare Candied ginger, wasabi aioli. FIRST Veggie Spring Rolls Candied macadamia nuts, pineapple-black vinegar jam. SECOND Arugula Caesar Salad Shallot, cherry tomatoes, brioche crouton. THIRD Seared Scallops Sweet corn succotash, pesto. FOURTH Miso Brined Black Cod Fava bean risotto, baby carrots, miso aioli. FIFTH NY Strip Steak Porcini crusted, mashed fingerling potatoes, pickled sun dried tomatoes, bordelaise...
The Menu PASSED HORS D’OEUVRES Maine Sea Urchin On toast with jamon and avocado. FIRST Bigeye Tuna Crudo With green olive salsa, black olive aioli, and artichokes. SECOND Grilled Lobster With chorizo-saffron bomba rice, sweet peppers, and manila clams. THIRD Roast Breast of Pork With pickled ramps, shaved radishes, and ‘nduja vinaigrette. FOURTH Grilled Hanger Steak With morel mushrooms, grilled...
The 2015 Ethnic Dinner was at Herb Restaurant. The Menu PASSED HORS D'OEUVRES Herb Spring Roll Pork Tapioca Dumpling Crispy Cigar Roll with veggies & Chicken FIRST COURSE North-Eastern style spicy grilled beef (Nahm Tok) spring onion, shallot, mint, cucumber SECOND COURSE Lemongrass Chicken Peanut sauce and cucumber relish THIRD COURSE Pomelo Salad (Yum-Som-O) apple, mango, grape, pear, toasted...
For our March 2015 dinner, we enjoyed the excellent bistro food of chef Dominique Tougne at Chez Moi. The Menu PASSED HORS D’OEUVRES Tuna Tartare Onion and Bacon Tart Duck Liver Mousse FIRST Winter Squash Soup Soup of pureed winter squash. SECOND Green Lentil Salad with Smoked Duck Breast Cold smoked duck breast served with du...
For our January dinner, we sampled Peruvian and Argentinian specialties at ARTango Bistro. The Menu FIRST Tiradito Peruvian ceviche of sea bass and passionfruit. SECOND Causas Trio of Peruvian potatoes with octopus, shrimp, and scallop. THIRD Duck Breast with fig port sauce Transition from sea to land with a seared duck breast served with a...
Our November dinner brought us to Nico Osteria, one of the newest jewels in the One Off Hospitality Group's portfolio. The Menu HORS D’OEUVRES Chicken liver and giardinera crostini Pecorino Toscano - red onion jam ANTIPASTI Endive Salad - butter lettuce, hazelnut, pear, shepherd’s hope cheese PRIMI I Rigatoni with a northern ragù PRIMI...
Our first dinner of the 2014-2015 year brought us to the wonderful neighborhood Italian restaurant A Tavola. The Menu VERDURE Selection of grilled, marinated, and roasted vegetables and grilled, marinated portobello mushrooms with house made focaccia Traditional Italian antipasti of vegetables and mushrooms served with house made focaccia. ANTIPASTI Arugula salad...
Our final dinner of the 2013-2104 year brought us to Farmhouse Tavern for an inspired dinner crafted from locally sourced ingredients. The Menu FIRST COURSE Farm egg / Goat cheese biscuit / Warm wildflower honey butter SECOND COURSE Grilled asparagus / Rhubarb / Quinoa / Citrus THIRD COURSE Potato leek soup FOURTH COURSE Chicken...
