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
