Mas (farmhouse)
Mas (farmhouse) Monday, November 24, 2014 Smoked Swordfish Belly with Brown Butter Watercress Purée Roasted Red Kuri Squash, Yogurt Foam, Pomegranate & Honey Vinaigrette Or Roasted Beet Salad with Pressed Duck Leg Beet Marmalade, Candied Pecans, White Chocolate & Goat Cheese Mousse Herb Dusted Halibut with Braised Escargot & Savoy Cabbage Roasted Cauliflower in a Saffron- Lemon Emulsion Or Roasted Wild King Salmon with Cranberry Beans Smoked Shiitakes, Carrot Foam, Confit New Potatoes & Dill Roasted Long Island Duck with Brown Butter Chestnut Purée Marinated Tat Soi, Black Trumpet Mushroom Stew & Persimmon Gastrique Or Pork Confit Wrapped in Swiss Chard, Glazed with Truffle & Cantaloupe Pearl Onions, Wild Rice & Baby Turnips Eighty-Eight Dollars A Six-course Chef’s Menu is Available for One Hundred Thirty Dollars Chef Galen Zamarra Chef de Cuisine Jeanne Jordan Appetizers Wild American Malossol Caviar Toasted Brioche, Crème Fraiche & Shallots Hackleback $42 – ½ oz $84 – 1 oz Paddlefish $38 – ½ oz $76 – 1 oz Yellowfin Tuna l’Occidental Flashed with Beurre Noisette & Crispy Shallots $22 Charred Hearts of Palm with Smoked Celery Root Purée Shaved Fennel, Cilantro, Curry & Concord Grape Glaze $21 Beef Tenderloin Tartare with Pickled Mustard Seeds, Charcoal & Parmesan Crackers, Black Garlic Oil & Cured Egg Yolk $23 Artichoke & Porcini Soup with Truffles Grilled Porcini Mushrooms, Fried Capers & Tarragon $23 Entrees Roasted Monkfish with Huitlacoche Purée Chorizo- Apple Ragout, Chanterelles & Maple Gastrique $44 Potato Gnocchi with Fontina Cheese Pioppini Mushrooms, Glazed Snap Peas, House- Made Lardo & Lemon $38 Roasted Wild King Salmon with Cranberry Beans Smoked Shiitakes, Carrot Foam, Confit New Potatoes & Dill $45 Braised Beef Short Ribs with Winter Squash Risotto Smoked Cipollini Onions, Swiss Chard & Parmesan Foam $46 Roasted Long Island Duck with Brown Butter Chestnut Purée Marinated Tat Soi, Black Trumpet Mushroom Stew & Persimmon Gastrique $45 Desserts $16 Warm Pear & Quince Crisp with Brown Sugar Almond Streusel Cranberry Compote & Almond Sorbet White Chocolate Mousse with Concord Grape Sorbet Peanut Butter Sable & Peanut Butter Caramel Mascarpone Cheesecake with Port-Roasted Figs Honey Ice Cream & Fig Spice Cake Hazelnut Dacquoise with Milk Chocolate Crémeux Candied Orange & Cinnamon Crème Fraîche Pumpkin Layer Cake with Caramelized Apples Toasted Pepita Seeds & Butterscotch Bourbon Ice Cream House-Made Pear, Concord Grape or Almond Sorbet Rum Toffee, Honey or Butterscotch Bourbon Ice Cream $5 per scoop Pastry Chef Maritza Aranda Blum Artisanal Domestic Cheese Selection Choice of three $18/ five $30 Vermont Butter Creamery “Coupole” Websterville, Vermont Pasteurized goat's milk, aged thirty days. Consider Bardwell “Manchester” West Pawlet, Vermont Raw goat’s milk, aged three months. Spring Brook Farm "Tarentaise" Reading, Vermont Raw cow's milk, aged one year. Cellars at Jasper Hill "Bayley Hazen Blue" Greensboro, Vermont Raw cow's milk, aged three months. Sweet Grass Dairy "Green Hill" Thomasville, Georgia Pasteurized cow's milk, aged three weeks. Meadow Creek, “Grayson,” Galax, VA Raw cow’s milk, aged five months. Three Corner Field Farm, "Frère Fumant," Shushan, NY Raw sheep's milk, aged
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