Seared Hudson Valley Foie Gras

Wild Mushroom Cavatelli

Parsnip Purée, Root Vegetable Pave, Broccolini

Cast Iron Seared New York Strip*

Ginger-Spiced Sweet Potato Purée, Apple Butter, Apple Pecan Gremolata

Spiced Long Island Duck Breast*

Braised Flageolet Beans, Sunchoke Purée, Chanterelle Mushrooms

Herb-Crusted Halibut

Herb Encrusted Wagyu Carpaccio & Prime New York Sirloin Beef Tartare

Duet of Prime Beef*

with Bacon Vinaigrette & Black Garlic Aioli

Seared Brussel Sprouts

Three for 19 or Five for 30, Served with Herbed Sourdough Crisps, Honey, Seasonal Jam & Chutney, Candied Nuts

Chef’s Selection of Artisanal Cheeses

Chocolate Ganache

Sugar Pumpkin Nage, Fingerling Potatoes, White Pearl Onions, Savoy Cabbage Choucroute

Pan-Seared Salmon*

Alba White Truffles

Brussel Sprouts, Apple Pearls, Maitake Mushrooms

Roasted Fall Squash Raviolis

Snappy ½ Lobster, Handmade Potato Gnocchi, Wild Mushrooms

Lobster Gnocchi Fricassée

Wild Mushrooms

Chocolate Soufflé

Laura Channel Goat Cheese, Fig & Pear Vinaigrette, Spiced Walnuts

Roasted Baby Beet Salad

Japanese A5 Wagyu, Miyazaki Prefecture

Crème Brulée

Apple Cider Glaze, Squash & Apple Geotjeori, Crispy Polenta

Glazed Porcelet Pork Belly

Native Mesclun Mix, Pomegranate-Apple Vinaigrette, Roasted Delicata Squash

Fall Salad

Fontina Potato Croquettes, Chicken Sausage, Seared Lollipop Kale

Crispy-Skinned Giannone Organic Chicken

Slow Cooked Beef Broth, Bone Marrow Crouton

9 Hour French Onion Soup

Pumpkin Butter, Goat Cheese Crème Brulee, Frisèe

Crispy Duck Confit

Holland Platinum Osetra Caviar

In a large bowl, combine flour, sugar, baking powder, and cinnamon.

Mix Dry Ingredients

In a separate bowl, whisk together eggs, milk, and vanilla extract.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in chopped apples.

Combine Mixtures

Pour the batter into a greased baking pan and bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.

Bake

In a saucepan, combine dates, chopped apples, water, lemon juice, and cinnamon. Bring to a boil and then simmer for 15-20 minutes until apples are soft.

Cook Ingredients

Transfer the mixture to a blender and blend until smooth. Set aside.

Purée

Season the foie gras slices with salt and pepper. Heat butter in a skillet over medium-high heat. Sear the foie gras for 30-40 seconds on each side until golden brown.

Sear Foie Gras

Serve the seared foie gras on a slice of apple cake topped with a generous spoonful of date and apple purée.

Plate the Dish

Hudson Valley foie gras

salt

black pepper

butter

all-purpose flour

sugar

baking powder

cinnamon

eggs

milk

apples, peeled and chopped

vanilla extract

dates, pitted and chopped

water

lemon juice

Bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to package instructions until al dente, about 3-5 minutes. Drain the pasta and set aside.

Cook the Cavatelli

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the wild mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.

Prepare the Mushroom Mixture

Stir in the English peas and cook for an additional 2-3 minutes until heated through. Season with salt and black pepper to taste.

Add Peas and Combine

Add the cooked cavatelli to the skillet with the mushroom and pea mixture. Toss to combine, adding a splash of pasta water if needed to loosen the sauce.

Combine Pasta and Sauce

Remove the skillet from heat and stir in the grated Pecorino Romano cheese until melted and creamy. Adjust seasoning if necessary.

Finish with Pecorino

Plate the cavatelli and garnish with chopped fresh parsley. Serve immediately.

Garnish and Serve

Cavatelli pasta

Wild mushrooms (mixed varieties)

English peas (fresh or frozen)

Pecorino Romano cheese (grated)

Olive oil

Garlic (minced)

Salt

Black pepper

Fresh parsley (chopped, for garnish)

Generously season the New York strip steaks with salt and black pepper on both sides.

Season the Steak

In a cast iron skillet, heat olive oil over medium-high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare.

Sear the Steak

In the last 2 minutes of cooking, add butter and thyme to the skillet, basting the steaks with the melted butter.

Baste with Butter

Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.

Rest the Steak

In a pot, cover the chopped parsnips with water and boil until fork-tender, about 15-20 minutes.

Cook the Parsnips

Drain the parsnips and blend with heavy cream, butter, salt, and pepper until smooth.

Blend the Purée

In a greased baking dish, layer the sliced potatoes, carrots, and beets. Season with butter, salt, pepper, and thyme.

Layer the Vegetables

Cover with foil and bake at 375°F (190°C) for 30-40 minutes until the vegetables are tender.

Remove from the oven, let it cool slightly, then slice into squares.

Slice and Serve

In a pan, heat olive oil over medium heat. Add minced garlic and broccolini, and sauté for 5-7 minutes until tender.

Sauté the Broccolini

Season

New York Strip Steak

Black Pepper

Olive Oil

Butter

Fresh Thyme

Parsnips, peeled and chopped

Heavy Cream

Potatoes, thinly sliced

Carrots, thinly sliced

Beets, thinly sliced

Broccolini

Garlic, minced

Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season with salt, pepper, and ground ginger.

Score the Duck Breasts

Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and sear for 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes for medium-rare.

Sear the Duck

Remove from heat and let rest for 5 minutes before slicing.

Rest the Duck

Boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Cook Sweet Potatoes

In a blender, combine sweet potatoes, butter, ground ginger, cinnamon, salt, and milk. Blend until smooth. Adjust seasoning to taste.

In a saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat until apples are soft and mixture thickens, about 30-40 minutes.

Cook Apples

Blend the mixture until smooth and let cool.

Blend Apple Butter

In a bowl, mix finely diced apple, chopped pecans, chopped parsley, lemon zest, and salt until well combined.

Combine Ingredients

Duck breasts

Ground ginger

Sweet potatoes

Cinnamon

Milk

Apples, peeled and diced

Brown sugar

Nutmeg

Lemon juice

Apple, finely diced

Pecans, chopped

Parsley, chopped

Lemon zest

In a bowl, mix the parsley, thyme, dill, minced garlic, olive oil, salt, and black pepper to create an herb paste.

Prepare the Herb Crust

Preheat the oven to 400°F (200°C). Place halibut fillets on a baking sheet lined with parchment paper. Spread the herb paste evenly over the top of each fillet.

Prepare the Halibut

Bake the halibut in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.

Bake the Halibut

In a saucepan, add the diced sunchokes and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and blend until smooth, adding a bit of butter for richness. Season with salt and pepper.

Cook the Sunchoke Purée

In a skillet, melt 1 tablespoon of butter over medium heat. Add the cleaned chanterelle mushrooms and sauté until golden and tender, about 5-7 minutes.

Sauté the Chanterelle Mushrooms

In a separate pot, heat the cooked flageolet beans with vegetable stock over medium heat until warmed through. Season to taste.

Heat the Flageolet Beans

On each plate, create a base of sunchoke purée, top with herb-crusted halibut, and serve with sautéed chanterelle mushrooms and flageolet beans on the side.

halibut fillets

fresh parsley, chopped

fresh thyme, chopped

fresh dill, chopped

garlic, minced

olive oil

flageolet beans, cooked

sunchokes, peeled and diced

chanterelle mushrooms, cleaned

vegetable stock

Freeze the Wagyu beef for about 30 minutes to make it easier to slice thinly. Once firm, slice the beef as thinly as possible.

Prepare the Beef

Arrange the slices of beef on a plate, slightly overlapping them. Drizzle with olive oil and sprinkle with salt and black pepper.

Plate the Carpaccio

Finely chop the fresh thyme and rosemary, then sprinkle over the beef. Top with shaved Parmesan and a handful of arugula. Drizzle with lemon juice before serving.

Add Herbs and Garnish

Finely chop the Prime New York sirloin beef using a sharp knife. Ensure that the pieces are uniform in size for a smooth texture.

In a bowl, combine the chopped beef, capers, red onion, Dijon mustard, Worcestershire sauce, and egg yolk. Season with salt and black pepper to taste.

Mix Ingredients

Form the tartare mixture into a small round shape on a plate. Garnish with chopped fresh parsley.

Plate the Tartare

Wagyu beef

Fresh thyme

Fresh rosemary

Parmesan cheese, shaved

Arugula

Black pepper, freshly ground

Prime New York sirloin beef

Capers, finely chopped

Red onion, finely chopped

Dijon mustard

Worcestershire sauce

Egg yolk

Fresh parsley, chopped

In a bowl, mash the black garlic cloves into a paste. Mix in the mayonnaise, lemon juice, and salt until smooth and well combined.