WE ARE SOLD OUT FOR NEW YEAR'S EVE TAKE OUT.
This menu will be available for same day ordering on Wednesday, December 30.
Place your order early to ensure your selections and your preferred pick up time. Please call 973-763-4460. No email orders will be accepted.
FIRST COURSE
CRUDITÉS 12
assorted fresh raw and pickled vegetables with black truffle artichoke remoulade
CHARCUTERIE PLATE 27
marinated olives, serrano ham, saucisson sec, humboldt fog goat cheese, cornichon, dried and fresh fruit, nuts, crostini
WILD MUSHROOM BISQUE 11
goat cheese, black truffle, crouton
BIBB SALAD 15
tender bibb lettuce, candied walnuts, poached apricots, aged sardinian pecorino, champagne vinaigrette
SALMON TARTARE 17
radish, cucumber, wasabi tobiko, creme fraiche, crispy wonton
CREPE 11
mushrooms, corn, herb, beurre blanc
add crabmeat 7
BREAD BASKET
mini baguettes
one dozen 18
half dozen 9
MAIN COURSE
served with potato dauphinoise and roasted root vegetable medley
QUAIL 32
two roasted semi-boneless quail stuffed with farro, mushrooms and andouille,
golden raisin game jus
RACK OF LAMB 40
herb and dijon crusted colorado lamb,
rosemary lamb jus
DUCK 32
honey glazed crescent duck breast,
star anise duck jus
CHATEAUBRIAND 40
sliced beef tenderloin,
thyme-black truffle beef jus
SALMON 30
pan roasted filet of scottish salmon,
lemon-caper cream
HALIBUT 32
pan roasted filet of atlantic halibut,
truffle-mushroom emulsion
PLANT BASED MAIN COURSE
these are set dishes
MUSHROOM RISOTTO 28
risotto of wild mushrooms, roasted corn, parmesan, herbs
VEGETARIAN ENTREE 25
roasted butternut squash, warm shaved brussel sprout and french lentil salad, shallots,
red wine emulsion
DESSERT
CARROT CAKE 12
carrot cake with layers of cream cheese, brown butter toffee-pecan sauce
(sauce available without pecans)
VANILLA BEAN CHEESECAKE 12
tahitian vanilla bean cheesecake, graham cracker crust, blueberry compote
(nut-free)
FLOURLESS CHOCOLATE CAKE (GF) 12
fresh raspberries and puree