39.00 Per pesonWednesday April 4th Is Our Chef's Table Menu Featuring La Bourgogne / The Burgundy RegionEvery wednesday our chefs will create a seasonal 4 courses chef's table prix fixe menu 39.00 per person with classics bistrot dishes from a different region of france. Our a la carte menu will be available of course with vegetarian options and more merci et a bientot .
20.00Z Assiette De Charcuterie Maison Since 2005Tender belly farm slow braised pork shoulder and pork belly rillettes maison, pate de campagne served with local artisan and french artisan cheeses and accompaniments of red onion confiture, caramelized shallots, piperade, seasonal chutney, candied pecans, imported saucisson sec, pickled cornichons.
20.00Hudson Valley's Duck Foie Gras De La MaisonFoie gras marinated in late muscat wine, fleur de sel and black pepper then slow baked in an individual terrine and served with toasted pain de mie maison, seasonal gelée and reduction.
20.00Z Salade Gourmande Preferee De Z Cuisine Au CognacHudson valley duck gesiers confit maison sauteed with morcillas sausage, spanish chorizo tossed with apples baton and colorado beef langua carpaccio style lightly flambeed in cognac and topped with hudson's valley duck magret prociutto on top of a butter and frisee lettuce tossed in a aged cherry champagne vinaigrette.
Salade De Chevre Chaud Gratinee Au PistouImported french chevre cheese melted on fresh pesto baguette crostini and served on farmer's market greens leaf salad tossed in our gourmande vinaigrette, marinated olives, roated bell pepper 'piperade basquaise'Options:
, Grande (15.00)
22.00Travers De Boeuf Du Colorado Braisees PresseesSlow braised colorado grass fed beef short ribs lightly breaded and served on a bed of wild leeks 'ramps' and spinash purée accompanied with oxford farm arugula and carrot dijon dressing.
25.00Loup de l'Atlantique Meuniere Aux Gnocchis MaisonHouse smoked atlantic wolffish fillets dredged in toasted anson mill corn meal and creole spices gently pan seared sauce meunière and served with crispy semolina and goat cheese dumplings with 'tenderbelly' bacon lardons and celery leaf.
19.00Gnocchis Maison Du Printemps Aux Feves Et Poireaux SauvagesHouse gnocchis made with farm duck egg and chevre ricotta gently pan seared and tossed in a fava beans pesto, wild leeks 'ramps', maiitake mushrooms, white wine garlic butter and herbs served with wilted greens.
29.00Z Cassoulet Au Confit De Canard and AndouilleHudson's valley duck leg confit maison and a pork belly and shoulder house sausage 'andouille style' slowly baked together in a heirloom white beans and bacon ragout, served with wilted chard and kale.
25.00Magret De Canard Saignant Au Jus De CuissonHudson valley duck breast 'magret' pan seared 'saignant' with a crispy skin served au jus with a pan fried polenta cake, smoked tomato sauce and a duck jus reduction.
7.00Z Carte Des Desserts Traditionnelle De La MaisonProfiterolles a la glace vanillee sauce au chocolat noel ~ creme brulee a la gousse de vanille ~ pot de creme au chocolat noir, caramelized banana crepes ~ local honey and lemon crêpe ~ chocolat sauce and creme fraiche crêpe ~ sweet action vanilla beans ice cream and sorbet.
Salade De Chevre Chaud Gratinee au PistouImported french chevre cheese melted on fresh pesto baguette crostini and served on farmer's market greens leaf salad tossed in our gourmande vinaigrette, marinated olives, roasted bell pepper 'piperade basquaise,Options:
, Grande (15.00)
19.00Hudson Valley's Duck Foie Gras De La MaisonHouse marinated duck foie gras in late harvest muscat wine, fleur de sel and cracked black peppercorn then slow baked in an individual terrine, served with toasted pain de mie, champagne rose gelee and merlot wine reduction.
14.00Z Favorite Tartine Gratinee Facon MadameA slice of toasted artisan bread layered with long's farm local ham, bechamel sauce blanche, imported emmenthal, raclette and vacherin cheeses baked together for 20 minutes, gently fried farm egg on top served with a petite salade vinaigrette.
20.00Assiette De Charcuterie Maison To Be SharedHouse pork shoulder rillettes and caramelized shallots, pate de campagne and red wine onions confiture, french and local cheese selection with apricot chutney, candied pecans, saucisson, cornichons, niçoise olives and house lavash buttermilk crisp.
15.00Fromages De Chez St-Kilians Cheeses ShopA weekly selection of colorado artisan crafted cheese and french imported cheeses plate served with seasonal pairing saveurs and accompaniments.
19.00Hachis Parmentier De Boeuf BourguignonColorado grass fed beef flat iron marinated and slow baked in a roasted spices, merlot wine, roasted beef marrow and oxtail broth slow braised with root vegetables on a bed of onions and topped with yukon gold pommes puree and aged parmesan.
15.00Poitrine De Porc Braisee Tout DoucementTender pork belly brined and slow braised in roasted spices served on spanish lentilles and mirepoix ragout on seasonal green leafs and pommes garnies.
15.00Endives Braisees Au Jambon Gratinees De MamanBraised belgium endives in lemon and white wine, wrapped in john long's farm ham, topped with a bechamel sauce and emmenthal and raclette.
14.00Un.Deux.Trois Et VoilaEveryday we compose a trio of 3 petite dishes created around seasonal ingredients.
15.00Wed-sat : Bol De Moules Bouchot A La ZIngrid's seafood bouchot mussels sauteed in fresh fennel, leeks, persillade, white wine, brunoise tomato, orange zest, butter and lightly flambeed in absinthe. Served with grilled boule crostinis.
7.00Z Selection of Desserts De La MaisonProfiterolles and vanilla bean ice cream served with warm chocolat sauce noel, creme brulee a la vanille, pot de creme au chocolat noir, pear and almond cream tart almandine, caramelized banana crepes, local honey and lemon crepe, chocolat sauce and creme.